摘要
以波姬红无花果为试材,比较了3个不同成熟时期果实品质及挥发性物质的种类和相对含量。结果表明,9月成熟的波姬红单果质量最大,为68.82 g,10月成熟的波姬红可溶性固形物含量最高,为18.5%;经顶空固相微萃取法(HS-SPME)提取、气相色谱-质谱联用仪(GC-MS)检测分析可知,8月成熟果实中挥发性成分有34种,9月成熟果实中挥发性成分有28种,10月成熟果实中挥发性成分有25种,8、9、10月成熟果实中苯衍生物相对含量均最高。研究结果可为无花果品质调控及贮藏保鲜提供理论依据。
With the Bojihong fig as materials,the fruit quality,aroma compounds and their relative content were investigated in three different ripening periods.The results showed that the single fruit quality in September was 68.82 g,which was the highest among all ripening period fruits.The content of soluble solids in October was 18.5%,which was the highest among all ripening period fruits.Aroma compounds of fruits were separated by headspace solid phase micro-extraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS),there were 34 volatile compounds in August ripening fruits,28 in September ripening fruits and 25 in October ripening fruits.The relative content of benzene derivatives was the highest substance in August,September and October.The result in this study can provide theoretical basis for the regulation of fruit quality and fresh keeping.
作者
高扬
李树海
刘景超
廖方舟
张晓玉
GAO Yang;LI Shuhai;LIU Jingchao;LIAO Fangzhou;ZHANG Xiaoyu(Tianjin Institute of Forestry and Pomology,Tianjin Fruit Tree Cultivation Technology Engineering Center,Tianjin 300381,China)
出处
《山西农业科学》
2020年第8期1218-1223,共6页
Journal of Shanxi Agricultural Sciences
基金
天津市科技计划项目(17ZXYENC00050)
现代产业技术体系-林果-果树综合试验站(ITTFPRS201811)
天津市林业果树研究所所长基金项目(SZJJ2016007)。
关键词
无花果
成熟期
品质
香气
fig
ripening period
quality
aroma
