4个矮化自根砧短枝富士品种套袋与不套袋果实品质比较分析

为研究双矮栽培模式下套袋、不套袋管理对短枝富士苹果品质的影响,以嫁接在M9T337矮化自根砧上的4个短枝富士品种为试材,检测不同栽培条件下的果实品质和香气物质成分。结果表明,套袋果实的可溶性固形物含量和总糖含量均低于不套袋果实;苹果酸和琥珀酸是苹果中的主要酸组分,不同的短枝富士品种表现出不同的差异;4个短枝型富士品种的主要香气成分均为酯类,占总香气成分的77.71%~96.49%,是典型的酯香型苹果品种;‘烟富6’、‘沂源红’、‘宫崎短枝’3个品种,套袋和不套袋管理情况下主要香气成分均是乙酸己酯;‘龙富短枝’品种套袋果实的主要香气成分为乙酸己酯,而不套袋果实的主要香气成分为2-甲基丁酸己酯。

Bagged and Non-bagged Fruits of 4 Dwarfing Rootstocks Short-Shoot Fuji Cultivars: Quality Comparison

To study the effects of bagging and non-bagging management on the quality of short-shoot Fuji apple under double dwarf cultivation mode, four short-shoot Fuji cultivars grafted on M9T337 dwarf rootstock were used as test materials to test the fruit quality and aroma components under different cultivation conditions. The results showed that the contents of soluble solids and total sugar in bagged fruits were lower than those in non-bagged fruits. Malic acid and succinic acid were the main acid components in apples, and different short-shoot Fuji cultivars showed differences. The main aroma components of the four short-shoot Fuji cultivars were esters, accounting for 77.71%-96.49% of the total aroma components. They were typical ester-flavored apple cultivars. In ‘Yanfu 6’, ‘Yiyuan Red’, ‘Miyazaki Short-shoot’ apples, hexyl acetate was the main aroma component of bagged and non-bagged fruits; hexyl acetate was the main aroma component of bagged fruits of ‘Longfu Short-shoot’, while hexyl 2-methyl butyrate was the main aroma component of the non-bagged fruits.