Study on Aroma Components of Postharvests ‘Wudang-1’ Kiwifruit(PDF)
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
- Issue:
- 2015年22
- Page:
- 16-21
- Research Field:
- Publishing date:
Info
- Title:
- Study on Aroma Components of Postharvests ‘Wudang-1’ Kiwifruit
- Author(s):
- ZHU Xianbo1; 2; PAN Liang1; PENG Jiaqing1; WU Wei1; XIAO Tao1; REN Xiaolin2
- （1.Institute of Economic Crop Research of Shiyan，Shiyan，Hubei 442714；2.College of Horticulture，Northwest A&F University，Yangling，Shaanxi 712100）
- Keywords:
- cold storage; ‘Wudang-1’; kiwifruit; aroma components
- PACS:
- -
- DOI:
- 10.11937/bfyy.201522004
- Abstract:
- Actinidia chinensis of ‘Wudang-1’ and ‘Hongyang’ were used as test material，by using static headspace and gas chromatography-mass spectrometry (GC-MS)，the aroma components of ‘Wudang-1’ and ‘Hongyang’ were measured.Aroma composition of early actinidiachinensis on ‘Wudang-1’ were analyzed to provide a theoretical basis on precocious breeding kiwi flavor of Actinidia chinensis.The results showed that there were 119 aroma components on ‘Wudang-1’ and ‘Hongyang’ in three periods during cold storage.During different aroma on ‘Wudang-1’ kiwifruit，ester content changed little，aldehydes increased，ketones and alcohols content decreased.The first four aroma components effecting ‘Wudang-1’ kiwifruit were (E)-2-Hexenal，Hexanal，(E)-2-Hexen-1-ol，Nonanal.This study could provide the basis for a precocious breeding Actinidia chinensis.
Last Update: 2016-01-04