冷藏保鲜技术对苹果香气的影响  

Effects of Refrigerated Preservation Technologies on Apple Aroma

作　　者：曹晓蒙 杜国荣 赵鹏涛 刘慧 王晓宇[1,3] 郭玉蓉[1,3] 史向向[4] CAO Xiao-meng;DU Guo-rong;ZHAO Peng-tao;LIU Hui;WANG Xiao-yu;GUO Yu-rong;SHI Xiang-xiang(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;School of Biological and Environmental Engineering,Xi’an University of Arts and Sciences,Xi’an 710065,China;Engineering Research Center for High-value Utilization of Western Fruits,Ministry of Education,Xi’an 710119,China;Turgat Customs,Kezhou 845358,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]西安文理学院生物与环境工程学院,陕西西安710065 [3]西部果品高值利用教育部工程研究中心,陕西西安710119 [4]吐尔尕特海关,新疆克州845358

出　　处：《中国果菜》2022年第4期1-9,33,共10页China Fruit & Vegetable

基　　金：陕西省重点研发计划(2020ZDLNY05-08、2021NY-177);西安市农业项目(20193041YF029NS029)。

摘　　要：香气是影响苹果品质的关键因子之一,其种类、含量及分布常被作为苹果品种选育和产地溯源的重要指标。贮藏和加工过程中苹果香气物质的保持和代谢调控是决定苹果及其加工品整体品质的重要因素。本文总结了苹果中主要香气化合物的成分、浓度范围、气味阈值及香气特征等,并综述了乙烯抑制剂、可食用涂料及冷库贮藏等保鲜技术对苹果香气的影响。同时,阐述了香气物质的合成路径及其合成酶的活性对苹果香气的调控机理,并依据不同贮藏手段的特点提出多技术协同作用的研究思路,以期为提高贮藏苹果的香气质量提供理论依据。Aroma is one of the key factors affecting apple quality, and its type, content and distribution are often used as important indicators for apple variety breeding and origin traceability. The maintenance of apple aroma substances and metabolic regulation during storage and processing are important factors that determine the overall quality of apples and their processed products. This article summarized the composition, concentration range, odor threshold and aroma characteristics of the main aroma compounds in apples, and reviewed the effects of storage and preservation technologies, including ethylene inhibitors, edible coatings, and cold storage, on the aroma of apples.At the same time, the synthesis pathway of aroma substances and the regulation mechanism of the activity of synthase on apple aroma were described. Based on the characteristics of different storage methods, a research idea of multi-technology synergy was proposed, in order to provide theoretical support for improving the aroma quality of stored apples.

关 键 词：苹果香气 贮藏技术 气调贮藏 协同作用 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]