套袋对皇家嘎拉苹果贮藏过程中香气成分的影响

采用静态顶空(SHS)和气相色谱-质谱联用(GC-MS)技术,分析了皇家嘎拉苹果0℃贮藏过程中香气成分的变化。结果表明:(1)套袋导致皇家嘎拉苹果采收时香气物质相对质量分数降低。套双层袋皇家嘎拉苹果采收时测定的香气有5类27种,套单层袋皇家嘎拉苹果采收时测定的香气有3类28种,而不套袋皇家嘎拉苹果的香气物质为6类31种;(2)0℃下贮藏过程中,套袋和不套袋皇家嘎拉苹果果实香气种类呈上升趋势,至贮藏90d时,不套袋苹果香气物质的种类增加最多,增加了18种,套双层袋果实增加最小为7种。(3)0℃下贮藏过程中,皇家嘎拉苹果香气物质相对质量分数呈下降趋势,其中以不套袋苹果降幅最大,降低了11.70%,单层袋果实降幅最小,降低了4.78%。(4)套袋导致皇家嘎拉苹果特征香气物质相对质量分数降低。皇家嘎拉苹果特征香气物质是:乙酸丁酯、乙酸己酯、乙酸-2-甲基丁酯、2-甲基-丁酸己酯、己醇、己醛。皇家嘎拉苹果属于酯香型。

Effect of bagging on the fruit aromatic compounds of Royal Gala apples

The fruit aromatic components of Royal Gala apple cultivar stored at 0 ℃ were examined using SHS (Static Headspace) GC-MS method. Results showed that: (1) There were 5 categories and 27 kinds of volatiles in Royal Gala bagged with double layer bags, and 3 categories and 28 kinds of volatiles in Royal Gala bagged with mono-layer bags while 6 categories and 31 kinds of volatile in non-bagged Royal Gala. (2) The kinds of volatile increased along with the storage; the non-bagged fruit increased 18 kinds of volatile, fruit bagged with double layer bags increased only 7 kinds. (3) The relative content of volatile decreased as storage time prolonged, non-bagged fruit reduced 11.7%, which was the biggest, while the fruit bagged with single layer bags reduced 4.78%. (4) Bagging reduced relative content of Gala's characteristic volatiles. The characteristic volatiles of Royal Gala were: butyl acetate, hexyl acetate, 2-Methyl-butyl-acetate, hexyl 2-methyl-bu- tyrate, hexanol, hexanal. Royal Gala belongs to ester-type apple.