ZHU Xianbo,PAN Liang,PENG Jiaqing,et al.Study on Aroma Components of Postharvests ‘Wudang-1’ Kiwifruit[J].Northern Horticulture,2015,39(22):16-21.[doi:10.11937/bfyy.201522004]
“武当1号”猕猴桃芳香物质的研究
- Title:
- Study on Aroma Components of Postharvests ‘Wudang-1’ Kiwifruit
- Keywords:
- cold storage; ‘Wudang-1’; kiwifruit; aroma components
- 文献标志码:
- A
- 摘要:
- 以中华猕猴桃“武当1号”和“红阳”为试材，采用静态顶空和气相色谱-质谱联用技术，对“武当1号”和“红阳”的香气组成和含量进行了测定，分析早熟中华猕猴桃“武当1号”的香气组成，旨在为早熟中华猕猴桃香味育种提供参考依据。结果表明：“武当1号”和“红阳”在3个冷藏时期共检测到119种香气成分，其中“武当1号”特异的有38种。“武当1号”的香气种类酯类含量变化不大，醛类含量升高，酮类和醇类含量降低。对“武当1号”影响最大的前4种芳香物质是（E）-2-己烯醛、己醛、（E）-2-己烯醇、壬醛，该试验可以为早熟中华猕猴桃香气育种提供依据。
- 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.
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备注/Memo
第一作者简介：朱先波（1983-），男，湖北郧西人，博士研究生，研究方向为园艺产品采后生理与贮藏保鲜。E-mail:Xianbo0036@163.com.责任作者：任小林（1964-），男，陕西永寿人，博士，教授，现主要从事园艺产品采后生理与贮藏保鲜等研究工作。E-mail:renxl@nwsuaf.edu.cn.