通过对烟台红将军苹果不同采收期、贮藏期营养指标和挥发性香气成分的测定,采用主成分和聚类分析方法对其香气成分进行分析,研究采收期和贮藏期对苹果贮藏品质的影响.试验结果表明:提前采收苹果的可溶性固形物和可溶性糖含量在贮藏前60天显著性增加(p<0.05),后显著性降低(p<0.05);正常采收和延迟采收的苹果可溶性固形物和可溶性糖含量在贮藏期间显著降低(p<0.05).苹果可滴定酸和维生素C含量在贮藏期间均显著降低(p<0.05),而总酚含量在贮藏前60天呈降低趋势,后呈升高趋势.经120 d贮藏后,提前采收和正常采收的苹果检测到香气成分的数量和总含量较采收时均有了明显提升,但延迟采收的苹果在贮藏后香气成分数量和总含量与采收时无明显差异.醇、醛和酯类物质在贮藏期间变化明显,在一定程度上决定着苹果香气成分的组成.%In order to study the effect of harvest time and storage period on the storage quality of apple fruit, nu-trition index and volatile aroma components of Red General Fuji apple in Yantai were determined. The sample of different harvest time and storage period were stored for 0 days, 60 days and 120 days. The aroma components were analyzed by principal component analysis (PCA) and cluster analysis (CA). The result showed that the content of soluble solids and soluble sugar of early harvest apple increased in the first 60 days of storage and then decreased during storage period, but the content of soluble solids and soluble sugar of normal and late har-vest apple were decreased significantly during storage period. The content of titratable acid and vitamin C were decreased significantly in all the storage period , but the content of total phenols were decreased in the first 60 days and then increased. Both the quantity and concentration of aroma compounds in early and normal har-vest apple improved obviously stored for 120 days,but the quantity and content of aroma compounds in late har-vest apple had no significant difference compared with the apples stored for 0 days. The alcohols, aldehydes and esters changed obviously during storage period which determined the composition of the apple aroma compo-nents to some degree.
展开▼
