| 套袋处理对苹果芳香物质含量及果实品质的影响 |
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| 引用本文： | 卜万锁,朱自勉,赵红钰. 套袋处理对苹果芳香物质含量及果实品质的影响[J]. 中国农业科学, 1998, 31(6): 88-90 |
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| 作者姓名： | 卜万锁 朱自勉 赵红钰 |
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| 作者单位： | 山西省农业科学院(卜万锁)，山西省农业科学院果树研究所(牛自勉)，中国科学院新疆分院(赵红钰) |
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| 摘 要： | 近年来国内外的研究表明，在套袋处理微气候环境下苹果发育期间的果面色泽、果皮光洁度等果实外观质量有一定提高〔２〕，但对套袋引起的果肉风味品质及相关生理变化研究较少，在果肉挥发性物质研究方面目前尚未有报道〔１，５〕。本试验以几种新型苹果纸袋为试材，研究了...
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| 关 键 词： | 苹果 套袋 芳香物质 |
| 修稿时间： | 1997-07-09 |
Effect of Fruit bagging Treatment on the Content of Volatile Aroma Compounds and Flesh Quality of Apple |
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| Bu Wansuo. Effect of Fruit bagging Treatment on the Content of Volatile Aroma Compounds and Flesh Quality of Apple[J]. Scientia Agricultura Sinica, 1998, 31(6): 88-90 |
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| Authors: | Bu Wansuo |
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| Abstract: | The volatile aromas in the flesh of RedDelicious and Naganofuji 2 apple (M.pumila Mill) were studied by gas chromatography andfour classes of chemical compounds-aldehyde, ketone, alcohols and esters were determinedat different stages. The result showed that there was no significant difference in thecontent of aldehyde, ketone, alcohols in the flesh of apple with different bags, but thecontent of esters and soluble solid content in the fruits with 14-B double layer bagsdecreased significantly at harvest. At the 90 days in the storage of Naganofuji 2 therewas no significant difference in the content of aldehyde and ketone among differenttreatments, but the fruit-bagging treatment resulted in significant decrease in thecontent of alcohols and increase in the content of esters. |
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| Keywords: | Apple Fruit bagging Volatile aroma compounds |
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