乙烯对货架期‘阿巴特’梨果实品质和香气的影响  

Effects of Ethylene on the Quality and Aroma of‘Abat’Pear During Shelf Life

作　　者：雷璐 王靖冉 霍瑞鑫 宋洋 李英丽[1] LEI Lu;WANG Jingran;HUO Ruixin;SONG Yang;LI Yingli(College of Horticulture,Hebei Agricultual University/Pear Technology Innovatiom Center of Hebei Province/Collaborative Innvoation Center for Pomology Industry of Hebei Province,Baoding,Hebei 071001)

机构地区：[1]河北农业大学园艺学院,河北省梨技术创新中心,河北省果树产业研发协同创新中心,河北保定071001

出　　处：《北方园艺》2025年第2期44-49,共6页Northern Horticulture

基　　金：河北省现代农业产业技术体系建设专项资金资助项目(HBCT2024170402)。

摘　　要：以冷藏1个月后的‘阿巴特’梨果实为试材,采用乙烯处理的方法,研究了不同浓度(0、100、150、200μL·L^(-1))外源乙烯对货架期果实乙烯释放量、硬度、可溶性固形物含量、果皮颜色和香气成分相对含量等影响,以期为今后研发适宜的调控西洋梨果实后熟技术提供参考依据。结果表明:与对照(0μL·L^(-1))相比,乙烯处理显著提高了采后果实乙烯释放量、果实可溶性固形物含量、果皮亮度(L^(*)值)和酯类香气物质的相对含量,显著降低了果实硬度。处理后5d,100μL·L^(-1)乙烯处理的果实可溶性固形物含量(18.73%)、果皮L^(*)值(48.45)和乙酸己酯、2,4-癸二烯酸乙酯、乙酸戊酯、乙酸庚酯、丁酸丁酯等香气物质相对含量,均显著高于150μL·L^(-1)和200μL·L^(-1)处理。综上所述,‘阿巴特’梨果实采后冷藏1个月后用100μL·L^(-1)乙烯处理显著促进了果实的后熟,提高了香气物质形成。Taking the‘Abat’pear fruit that has been refrigerated for one month as the test material,the ethylene treatment method was employed,the effects of different concentrations(0,100,150,200μL·L^(-1))of exogenous ethylene on the ethylene release,hardness,soluble solids content,peel color,and relative content of aroma components in fruit during shelf life,in order to provide reference for the development of suitable techniques for regulating the ripening of Western pear fruit in the future.The results showed that ethylene release,soluble solids content,peel lightness(L^(*)value),and the relative concentration of ester aroma compounds significantly increased,while the fruit firmness reducing under each treatment,compared to the control(0μL·L^(-1)).Furthermore,under the 100μL·L^(-1) treatment,the soluble solids content(18.73%),enhanced peel L^(*)value(48.45),and relative concentrations of key aromatic compounds(hexyl acetate,2,4-decadienoic acid ethyl ester,amyl acetate,heptane acetate,and butyl butyrate)superior higher than 150μL·L^(-1) and 200μL·L^(-1) treatment,after 5days.In conclusion,100μL·L^(-1) ethylene effectively promotes ripening and enhances the aroma compounds formation in‘Abat’pear fruit taht have cold storage for one month.

关 键 词：‘阿巴特’梨 乙烯 软化 品质 香气物质 

分 类 号：S661.2[农业科学—果树学]