CAJ | 학술논문

对秦冠、富士、澳洲青苹3个品种生长期间的品质特性进行分析.参照国标测定可溶性固形物、VC含量;参照行标测定总酸;采用QTS-25质构仪测定硬度;采用同相微萃取结合气质联用测定成熟后香气成分.结果显示:3个品种在生长期间各指标筹异显著.3个品种在生长期间,总酸、VC含量、硬度指标均呈现下降趋势,可溶性固形物和固酸比均呈上升趋势.秦冠和富士可溶件固形物和固酸比均高于澳洲青苹,秦冠硬度变化较小,澳洲青苹总酸和VC含量显著高于秦冠和富十.3个品种成熟后乔气分析共检测出 43种物质,各品种香气差异显著:秦冠、富士主要香气为酯类和醇类,属果香型;澳洲青苹主要香气为醛类和醇类,属青香型.富士和秦冠巾己酸乙酯、乙酸己酯、2-甲基-1-丁酯差异较小,而乙酸-2-甲基-1-丁酯与澳洲青苹相比差异显著,澳洲青苹香气中(E)-2-己烯醛含量37.042%,显著高出秦冠.
대진관、부사、오주청평3개품충생장기간적품질특성진행분석.삼조국표측정가용성고형물、VC함량;삼조행표측정총산;채용QTS-25질구의측정경도;채용동상미췌취결합기질련용측정성숙후향기성분.결과현시:3개품충재생장기간각지표주이현저.3개품충재생장기간,총산、VC함량、경도지표균정현하강추세,가용성고형물화고산비균정상승추세.진관화부사가용건고형물화고산비균고우오주청평,진관경도변화교소,오주청평총산화VC함량현저고우진관화부십.3개품충성숙후교기분석공검측출 43충물질,각품충향기차이현저:진관、부사주요향기위지류화순류,속과향형;오주청평주요향기위철류화순류,속청향형.부사화진관건기산을지、을산기지、2-갑기-1-정지차이교소,이을산-2-갑기-1-정지여오주청평상비차이현저,오주청평향기중(E)-2-기희철함량37.042%,현저고출진관.
Three apple varieties including Qinguau,Fuji and Granny Smith were selected to investigate the quality characteristics during growth and development periods.The contents of total soluble solids and vitamin C were determined according to relevant Chinese national standards.The content of total acids was determined according to Trade Standards.The fruit firmness was determined using texture analyzer.The aromatic components in ripe fruits were analyzed by head-space solid phase microcxtraction(HS-SPME)combined with gas chromatography-mass spectrophotometer(GC-MS).Results showed a significant difference in the above indicators among the apple varieties during growth period.The content of total acids,ascorbic acid,and fruit firmness of the apple varieties exhibited a decrease tredn,while the content of total soluble solids and soluble solid-acid ratio exhibited an increase trend.Qinguan and Fuji contained higher soluble solids than Granny Smith and Qinguan exhibited little change in fruit firmness during fruit development.Granny Smith contained higher total acids and vitamin C than Qinguan and Fuji.Added together,a total of 43 aromatic compounds were identified from three ripe apple varieties.There were significant differences in aromatic components among the apple varieties.Major aromatic components in Qinguan and Fuji were esters and alcohols,which belonged to fruit flavor type;however,major aromatic components in Granny Smith were aldehydes and alcohols,which belonged to green flavor type.Ethyl caproate,hexyl acetate and 2-methyl-1-n-butyl in Fuji and Qinguan had smaller difference.Compared to Granny Smith,2-methyl-1-n-butyl in Fuji and Qinguan exhibited a significant difference.The content of (E)-2-hexenal in Granny Smith was 37.042%,which was much hider than that in Qinguan.