水蜜桃果皮中色素和芳香物质变化与其内在品质的相关性

为了探讨果皮色泽和芳香族化合物含量与果实内在品质的关系,以‘湖景蜜露’水蜜桃为试材,对果皮色泽及其所含芳香族化合物和果肉中糖酸含量进行测定。结果表明,果皮中花色苷含量的上升伴随着叶绿素和类胡萝卜素含量的下降。1-己醇、顺-3-己烯醇、己醛、反式β-紫罗兰酮、乙酸乙酯、乙酸己酯、γ-六内酯、δ-癸内酯和γ-癸内酯为果皮中特征性芳香族化合物。果肉中蔗糖、果糖和葡萄糖含量与果皮花色苷含量呈极显著正相关,果肉中苹果酸和奎宁酸含量与果皮中花色苷含量呈极显著负相关,果肉中蔗糖、果糖和葡萄糖含量与果皮中叶绿素a、叶绿素b和类胡萝卜素含量呈显著负相关,果肉中苹果酸和奎宁酸含量分别与果皮中叶绿素a、叶绿素b和类胡萝卜素含量呈显著正相关。己醛、乙酸乙酯和γ-六内酯与果实内在品质关联度较高。调控果皮特征性物质的代谢是提升果实内在品质的一种途径。

Relationship of content changes of pigments and aromatic compounds in pericarp with internal quality of honey peach fruits

In order to research relationship of color and aromatic compounds contents in pericarp with internal quality of honey peach fruits,using‘Hujingmilu’honey peach fruits as test materials,pericarp color,aromatic compounds contents in pericarp,and sugar and acid contents in sarcocarp were determined.The results showed that anthocyanin content in pericarp was increased with contents of chlorophyll and carotenoid going down,1-hexanol,cis-3-hexenol,hexanal,trans-β-ionone,ethyl acetate,hexyl acetate,γ-hexadecolactone,δ-decalactone andγ-decalactone were characterized aromatic compounds in pericarp.Anthocyanin content in pericarp had very significant positive relations with sucrose content,fruictose content and clucose content in sarcocarp,and had very significant negtive relations with malic acid content and quininic acid content in sarcocarp.Chlorophyll a content,chlorophyll b content andβ-carotenoid content in pericarp had significant negtive relations with sucrose content,fruictose content and clucose content in sarcocarp,had significant positive relations with malic acid content and quininic acid content in sarcocarp.Hexanal,ethyl acetate andγ-hexadecolactone had high correlations with internal quality of fruits.Regulating metabolism of characterized substances in pericarp was a way to improving internal quality of fruits.