硅酸钠处理对杏品质和风味物质的影响（英）

硅酸盐作为一种安全有效的物质，已被广泛用于果蔬等采后病害的控制，为了研究其处理对园艺产品品质的影响，该文以兰州“大接杏”（Armeniaca vulgaris Lam. cv. Lanzhou Dajie）为试验对象，在室温（22±2℃）下使用硅酸钠（10 mmol/L）化学诱抗处理，探讨硅酸盐对杏果实品质，特别是挥发性风味物质的影响。结果表明，硅酸钠处理可延缓果实硬度的下降和腐烂率的升高，在贮藏结束后，其分别是对照组的1.95倍和58%。并能够减少贮藏过程中可滴定酸、可溶性固形物及Vc含量的下降，但对果实总糖含量的影响不显著。采用固相微萃取（SPME）结合气相色谱质谱联用（GC-MS）的方法分离鉴定了“大接杏”果实的香气成分，共分离鉴定出超过100多种挥发性成分。硅酸钠处理样挥发性物质的释放总量低于对照。同时，处理后的杏果还表现出醛类物质、萜类物质和β-紫罗兰酮的释放增大和酯类物质的释放减少的现象。与对照相比，该处理能够更好地保持杏果实良好的品质，是一种可行的杏果保鲜处理方法。

Effects of postharvest sodium silicate treatment on quality and volatile flavor components of apricot fruit during storage

Silicates, generally regarded as safe substances, have been widely used to control postharvest diseases of fruit and vegetables, but very little work has been done on their effects on fruit quality. The apricot fruit (Armeniaca vulgaris Lam. cv.Lanzhou Dajie) was treated with 10 mmol/L sodium silicate for 10 min and stored at room temperature (22±2℃) to investigate the effect of silicon treatment on apricot fruit quality, especially the volatile compounds. The results indicated that treatments retarded flesh firmness decrease and alleviated decay. After 9 days of storage, the treated fruits showed 1.95 times for firmness and 58％ for rotting rate of control fiuits The silicon treatments still remained higher content of soluble solids, vitamin C and delayed the decrease of titratable acidities, but there was no significant difference of content of total sugars between the two groups. More than 100 kinds of volatile compounds were identified with solid phase microextraction-gas chromatography-mass spectrum (SPME-GC-MS) from the fruits. Sodium silicate treatment significantly reduced the emission of total amount volatile compounds of apricot fruits during storage, and enhanced the amount of aldehydes, terpenoids and β-ionone and lowered amount esters throughout the investigation period in comparison with that of control. Compared with the control, the sodium silicate treatment can maintain postharvest quality of apricot fruit better and is a feasible way to keep apricot fruit fresh.