首页 | 本学科首页   官方微博 | 高级检索  
     检索      

产地和砧木对华冠苹果芳香物质及风味的影响
引用本文:阎振立,张全军,过国南,赵锁印,张顺妮,李玉萍.产地和砧木对华冠苹果芳香物质及风味的影响[J].果树学报,2007,24(3):263-267.
作者姓名:阎振立  张全军  过国南  赵锁印  张顺妮  李玉萍
作者单位:1. 中国农业科学院郑州果树研究所,郑州,450009
2. 河南省灵宝市园艺局,河南,灵宝,472500
基金项目:国家农业科技成果转化基金
摘    要:为探明外界条件对华冠苹果主要芳香物质成分及风味的影响,采用气相色谱—质谱(GC—MS)对不同产地、不同砧木和栽培方式下的华冠果实主要芳香物质成分的变化进行了分析。结果表明,产地和不同砧木对果实芳香物质总量有很大的影响,同一产地高海拔果园有利于果实酯类和醛类的积累,而低海拔果园则有利于果实醇类、烷类和酮类物质的积累;八棱海棠(Malus robusta Rehder)实生砧上的果实芳香物质总含量低于其他砧木的果实;套袋提高了果实中醇类、烷类物质的相对含量,降低了果实中酯类和醛类物质的含量;进一步证实了较高的C4、C5类饱和醇是华冠异香味产生的主要原因。

关 键 词:华冠苹果  芳香物质  风味  气相色谱—质谱法
文章编号:1009-9980(2007)03-263-05
修稿时间:2006-10-09

Effects of producing area and rootstock on aromatic components and flavor of Huaguan apple
YAN Zhen-li,ZHANG Quan-jun,GUO Guo-nan,ZHAO Suo-yin,ZHANG Shun-ni,LI Yu-ping.Effects of producing area and rootstock on aromatic components and flavor of Huaguan apple[J].Journal of Fruit Science,2007,24(3):263-267.
Authors:YAN Zhen-li  ZHANG Quan-jun  GUO Guo-nan  ZHAO Suo-yin  ZHANG Shun-ni  LI Yu-ping
Institution:1 Zhengzhou Fruit Research Institute, CAA S ,Zhengzhou ,Henan 450009 China; 2 Horticulture Office of Lingbao, Henan Province, Lingbao, Henan 472500 China
Abstract:In order to study the effects of environmental conditions and rootstocks on the fruit aromatic components and flavor of Huaguan apple cultivar,fruit samples were collected from different areas grown on different rootstocks and with different cultural modes for analyzing the aromatic components and flavor using the GC-MS. The results showed that: producing area and rootstock seriously affected the total aromatic component content of fruit. Fruits collected from high altitude orchard consisted of more ester and aldehyde,and more alcohol,alkyl and ketone on low altitude orchard. The total aromatic component content of fruit grown on seedling rootstock of Malus robusta Rehder evidently reduced than fruit grown on other rootstocks. Bagging culture could increase the content of alcohol and alkyl,and reduce the content of ester and aldehyde. It was proved that high content of C4-C5 saturated alcohol caused the special aromatic smell in Huaguan fruits.
Keywords:Huaguan  Aroma component  Flavor  GC-MS  
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号