套袋香水梨贮藏过程中芳香物质的变化研究

静态顶空(SHS)和气相色谱-质谱连用(GC-MS)技术，分析了香水梨0℃贮藏过程中芳香物质的变化。结果表明，香水梨在贮藏过程中检测到6类172种芳香物质，其中，贮藏0d（采收）时，套袋果实中含45种芳香物质、对照含64种；当0℃贮藏60d时，套袋果实中含53种、对照含75种。贮藏过程中套袋处理与对照间香气成分种类和含量均存在差异，套同种纸袋香水梨不同贮藏时期的香气成分和含量也存在差异。

Effect of Bagging on the Content of Aromatic Substances of 'Xiangshui' Pear in Storage

The aromatic substances in the fruit of ’Xiangshui’ pear in storage were determined by using headspace solid phase microextraction and GC-MS. V The results showed that 172 kinds of aromatic substances were detected. After 0 day, 45 kinds in bagging fruit,64 kinds in CK. After 60 days at 0℃, 53 kinds in bagging fruit, 75 kinds in CK. There were difference between kinds and content of aromatic substances for bagging pear fruit and CK in storage, and there were also difference in different storage time for bagging fruit.