| 纸袋和无纺布袋套袋处理对肥城桃风味物质的影响 |
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| 引用本文： | 李桂祥,张安宁,王孝友,殷兴华,董晓民,刘伟,张毅,滕兴荣,张守民. 纸袋和无纺布袋套袋处理对肥城桃风味物质的影响[J]. 农业科学与技术, 2017, 18(7) |
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| 作者姓名： | 李桂祥 张安宁 王孝友 殷兴华 董晓民 刘伟 张毅 滕兴荣 张守民 |
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| 作者单位： | 1. 山东省果树研究所,山东泰安,271000;2. 蒙阴县果业局,山东蒙阴,276200;3. 蒙阴县农业科学研究所,山东蒙阴,276200 |
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| 基金项目： | National Peach Industrial Technology System，Project for Research on Quality and Efficiency Improvement and Standardized Key Production Technology of Excellent and Special Fruit in Shandong Province，National Rural Areas Project Application in the 12th Five-Year Period，Key Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences (2014CXZ11-4).国家现代桃产业技术体系建设专项基金，山东名特优果品提质增效与标准化生产关键技术研究，“十二五”农村领域国家科技计划项目，山东省农业科学院科技创新重点项目 |
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| 摘 要： | 以红里肥城桃为试验材料,使用4种纸袋和3种无纺布袋进行套袋处理,采用高效液相色谱(HPLC)技术、顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术,分析套袋对桃果实可溶性糖、有机酸和香气物质的影响.结果表明,果实糖酸含量在不同套袋处理之间有差异,单层外黄内黑纸袋、双层外黄内白纸袋对红里肥城桃果实含糖量有提升作用,除单层外黄内黑纸袋外的其他袋型都大幅提高了有机酸含量;套袋后降低了香气物质的成分种类和相对含量.综合可溶性糖、有机酸、香气物质的检测结果,单层外黄内黑纸袋是适合红里肥城桃果实套袋的袋型.
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| 关 键 词： | 肥城桃 套袋 可溶性糖 有机酸 香气物质 |
Effects of Bagging with Paper Bags and Non-woven Bags on Flavor Compounds of Feicheng Peach |
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| Guixiang LI,Anning ZHANG,Xiaoyou WANG,Xinghua YIN,Xiaomin DONG,Wei LIU,Yi ZHANG,Xingrong TENG,Shoumin ZHANG. Effects of Bagging with Paper Bags and Non-woven Bags on Flavor Compounds of Feicheng Peach[J]. Agricultural Science ＆ Technology, 2017, 18(7) |
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| Authors: | Guixiang LI Anning ZHANG Xiaoyou WANG Xinghua YIN Xiaomin DONG Wei LIU Yi ZHANG Xingrong TENG Shoumin ZHANG |
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| Abstract: | With Hongli Feicheng Peach as the test material,the effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on the soluble sugar,organic acids and aroma compounds in peach fruits were investigated using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC).The results showed that there were significant differences in sugar and acids contents of peach fruits between different bagging treatments.The sugar content of peach fruits was increased when bagged with single-layer inner-black outeryellow paper bags and double-layer inner-white outer-yellow paper bags.The organic acid content in peach fruits bagged with all the types of bags except the singlelayer inner-black outer-yellow paper bag was increased greatly.The count and relative content of aroma compounds were all decreased after bagging.Combined with the detection results of soluble sugar,organic acids and aroma compounds,the single-layer inner-black outer-yellow paper bag was suitable for bagging of Hongli Feicheng peach. |
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| Keywords: | Feicheng peach Bagging Soluble sugar Organic acids Aroma compounds |
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