套袋对“寒富”苹果果实香气成分的影响

摘要

套袋是我国苹果生产的一项关键技术,而目前有关套袋技术的研究主要集中于果实微域环境、果皮结构、果皮抗逆能力、果实品质等方面,很少考虑果袋对果实内质的影响.果实香气是果实内质的主要组成部分,对果实的风味起重要作用,但是关于果袋材质对果实风味的影响鲜见报道.研究不同材质果袋对苹果果实香气的影响,可为有效调控果实香气、提高果实品质提供依据,为更科学合理地选择果袋、完善套袋技术措施、研发新型果袋提供参考.本研究采用静态顶空和气相色谱/质谱联用技术,研究了套用不同材质果袋(塑膜袋、双层纸袋、反光膜袋)对“寒富”苹果果实香气成分的影响.结果表明:套袋降低了“寒富”苹果果实中芳香物质的总含量,但不同材质果袋影响程度不同,未套袋对照果实芳香物质总含量为0.792 μg·g-1,套塑膜袋果实芳香物质总含量略低于对照,套双层纸袋果实芳香物质总含量为对照的59.97%,套反光膜袋果实芳香物质总含量为对照的79.67%;套袋提高了果实中酯类物质的总含量,降低了醇类、醛类物质的总含量；“寒富”苹果果实特征香气成分为2-甲基丁酸乙酯、丁酸乙酯、2-甲基丁酸己酯、己酸乙酯、已醛,属于“酯香型”；2-甲基丁酸乙酯为套塑膜袋和双层纸袋果实最重要的特征香气成分,丁酸乙酯和2-甲基丁酸乙酯为套反光膜袋果实最重要的特征香气成分,2-甲基丁酸乙酯和己醛为不套袋果实最重要的特征香气成分.果实套袋不利于重要香气成分(E)-2-已烯醛的生成,这可能是导致套袋果实香味稍逊于不套袋果实的一个原因.%Bagging is a key apple production technology in China. Present research on fruit bagging has focused mainly on fruit micro-environment, structure, resistance capacity to adverse environmental elements, quality, etc. There has been less credible research on the effects of fruit bagging materials on fruit taste. Fruit aroma, a critical fruit taste indicator that determines fruit flavor, was investigated in this study in relation to fruit bag materials. The study used static headspace and meteorological chromatogra-phy-mass spectromctry technology to analyze the effects of bags of different materials (e.g., plastic film bag, double-layer paper bag, and reflective film bag) on aromatic compounds of "Hanfu" apple fruits, Although the effects of different bag materials on fruit aromatic compounds were different, bagging generally reduced the total content of aromatic compounds in "Hanfu" apple fruits. The total content of aromas in plastic film bagged fruits was slightly lower than that in non-bagged (CK) fruits (0.792 μg-g-l). The total contents of aromas in fruits with double-layer paper and reflective film bags were 40.03% and 20.33% lower than that of CK, respectively. While bagging increased the total content of esters, it decreased the total content of alcohols and aldehydes. The aroma compounds of "Hanfu" apple characteristically contained 2-methylethylbutyrate, ethyl butyrate, 2-methylethylhexylbutyrate, ethyl hexa-noate and hexaldehyde; all of which were ester aromas. The characteristic aroma compound of apple fruits with plastic film and dou-ble-layer paper bags was 2-meihylethylbutyrate. While ehylbutyrate and 2-methylethylbutyrate were the characteristic aroma compounds of apple fruits with reflective film bags, 2-methylethylbutyrate and hcxaldehyde were the characteristic aroma compounds of CK fruits. Fruit bagging limited production of important aroma compound (E)-2-hexenal, causing lower aroma quality of apple fruit under bagging than under CK conditions. The study of aromatic compounds laid the basis for research-driven selection and innovation of fruit bagging materials in fruit production.