套袋对红富士苹果果实芳香成分的影响

以短枝红富士苹果(Malusdomesticacv.RedFujiSpur)为试材,顶空固相微萃取法(HS-SPME)提取芳香成分,GC-MS定性、定量分析,研究套袋对红富士苹果果实芳香成分的影响。结果表明,未套袋红富士苹果的芳香成分中酯类、醛类和醇类化合物的相对含量均较高,分别为42.18%、29.65%和17.75%,但以酯类化合物含量最高,可将其划为“酯香型”苹果品种。套袋后红富士苹果果实风味变淡,芳香成分总量仅相当于未套袋果的91.38%;而且由于酯类和醇类物质均有不同程度地降低,分别相当于未套袋果的42.75%和82.98%,醛类为未套袋果的1.77倍,使红富士苹果的特有风味有所改变。

Effect of bagging on the content of aromatic substances of Red Fuji apple

The aromatic substances in the fruit of Red Fuji apple cultivar were determined by using headspace solid phase microextraction (HS-SPME) and GC/MS. Results showed 58 and 53 kinds of substances were identified. The total content of aromatic substances in bagged apples was corresponded to 91.38% of un-bagged apples and the contents of esters and alcohols were reduced to 42.75% and 82.98% of un-bagged ones; but the content of aldehydes was 1.77 times of the un-bagged apples; so the flavor of the bagged fruit is reduced and the characteristic flavor of Red Fuji is changed. The relative contents of esters (42.18%), aldehydes (29.65%) and alcohols (17.75%) of un-bagged fruit were higher than those of bagged ones, so Red Fuji-could be classified as an ester-type cultivar.