黄金百香果采后贮藏过程品质分析及挥发性风味物质特征鉴定

为研究黄金百香果采后品质变化规律，本试验测定常温贮藏果实内外观品质指标及挥发性风味组分含量及差异。结果表明，常温贮藏过程中，果面逐渐转为金黄色，果汁可溶性固形物和可滴定酸含量略有下降，而VC含量略有上升。GC-IMS技术共鉴定出18种酯类、8种烯烃类、6种醇、4种酮、1种醛类、2种硫醚和1种呋喃类挥发性化合物，其中33种化合物在贮藏4 d后才检测到，且多数物质的含量随贮藏时间延长逐渐增加，有4种烯烃类和2种酯类在贮藏4 d后一直保持高水平含量。黄金百香果有8~10 d的常温保鲜贮藏期，果实内外观品质及挥发性风味物质在贮藏4 d后出现明显变化，贮藏时间对挥发性风味成分的影响最为显著，本研究鉴定的大部分风味化合物是不同贮藏时期百香果挥发性风味差异的主要贡献者。

Quality Analysis and Characteristic Identification of Volatile Flavor Substance of Golden Passion Fruit during Postharvest Storage

In order to investigate postharvest quality change law of golden passion fruit, the internal and external quality index and contents and difference of volatile flavor compounds during room temperature storage were measured. The results showed that during storage at room temperature, the fruit pericarp was gradually yellowing, the contents of total soluble sugar(TSS) and titratable acid(TA) slightly decreased while vitamin C (VC) increased. There were 18 kinds of ester, 8 kinds of alkene, 6 kinds of alcohol, 4 kinds of ketone, 1 kind of aldehyde, 2 kinds of sulfur ether and 1 kind of furan volatile flavor components detected by GC-IMS. Among which 33 compounds were detected after 4 days of storage, and the contents of most compounds increased gradually with storage time, while 4 kinds of alkene and 2 kinds of ester always kept high level after 4 days. The preservation storage period of golden passion fruit at room temperature was 8~10 days, the fruit outer appearance, internal quality and volatile flavor substance significantly changed after 4 days of storage, the influence of storage time on volatile flavor compounds was the most significant. Most flavor compounds identified in this study were the main contributors to the volatile flavor differences of golden passion fruit during different storage periods.