不同果袋对“阿布白”桃果实香气成分的影响

为探讨套袋对桃果实风味品质的影响,对陕西关中主栽品种"阿布白"桃进行了7种不同果袋套袋实验,以不套袋果实为对照,利用固相微萃取-气相色谱-质谱联用技术测定了果实的香气成分及含量。结果表明:供试桃共检测到89种香气物质,香气物质含量从高到低的顺序为:对照单层白色塑料膜袋双层外杂内黑纸袋单层黑色无纺布双层外黑内黑纸袋单层外黄内黑纸袋双层外黄内红纸袋双层外红内黑纸袋。检测到的挥发性物质的主要成分为醛类、醇类、酯类和烃类物。与对照相比,套袋提高了果实中醇类物质含量,增加了酸类物质含量,但降低了醛类和酯类物质含量。套袋果实之间的特征性香气成分也存在差异,单层外黄内黑纸袋的内酯类物质较其他果袋含量高,可为果实提供丰富的果香味。综合果袋对果实外在和内在品质的表现,以单层外黄内黑纸袋对"阿布白"着色效果好,果实硬度大,可溶性固形物和可滴定酸的含量适宜,果香味浓,适宜陕西关中地区应用。

Effects of Bagging on the Aroma Components of "Abubai" Peaches

Experiments were performed to investigate the effects of 7 kinds of baggs on fruit flavor quality of “Abubai” peaches
from Shaanxi province using non-bagged fruits as control. Solid phase micro extraction-gas chromatography-mass spectrometry
(SPME-GC-MS) was used to determine the composition and content of aroma compounds in peach fruits. A total of 89 different
volatile compounds were detected in “Abubai” peach fruits, and the order of the contents of aroma substances was found
to be as follows: control > single-layer white plastic film bag > double-layer, miscellaneous outer, black inner paper bag >
monolayer black non-woven fabrics > double-layer black bag > monolayer, yellow outer, black inner paper bag > double-layer,
yellow outer, red inner paper bag > double-layer, red outer, black inner paper bag. In addition, aldehydes, alcohols, esters and
hydrocarbons were detected as the major aroma components. Compared with controls, bagging improved alcohol contents and
increased acid contents in peach fruits but decreased the contents of aldehydes and esters. The characteristic aroma components
were also different among bagged fruits, and the lactone contents of fruits in single-layer, yellow outer, black inner paper bag
were higher than those of the fruits in other bags, which can be primarily responsible for the peach aroma. Therefore, in term of
the internal and external quality performance of bags on fruit, a single-layer, yellow outer and black inner paper bag is the most
suitable bag for “Abubai” peaches in Guanzhong area of Shaanxi province due to providing the fruit with a good color and flesh
firmness and appropriate contents of soluble solid and titratable acids as well as strong aroma.