两种货架温度下葡萄品质分析

以无核寒香蜜葡萄为试材,采用固相微萃取技术及气相-质谱联用技术,研究两种货架温度（10℃、25℃）期间果实品质变化。结果表明,10℃货架温度延缓了果实硬度的下降,提高了可溶性固形物含量,显著（p<0.05）降低了果实腐烂率、落粒率,有效控制了果实质量的损失与腐烂,延长了果实货架寿命。葡萄对照组、10℃货架3 d和25℃货架3 d果实中的醇类化合物相对含量均为最高,分别为73.59%、58.09%和78.43%,其中相对含量最高的物质为乙醇,说明引起果实芳香味的主要物质可能是乙醇。与对照组相比,10℃货架3 d果实中的醇类化合物相对含量减少,醛类化合物、酯类化合物相对含量增加;25℃货架3 d果实中的醇类化合物、醛类化合物相对含量增加,酯类化合物相对含量减少。 

Analysis on grape quality during shelf life at two temperatures

Taken Seedless Hanxiangmi as test material,used the solid phase micro-extraction(SPME) and gas chromatography- mass spectrometry( GC- MS) for determination, the changes of fruit quality at two shelf temperature(10 ℃,25 ℃) were studied. The results showed that,the 10 ℃ shelf temperature could effectively slowed down fruit firmness and increased soluble solids content,reduced the decay rate and shattering rate,significantly controlling fruit weight loss and rot(p<0.05). Alcohols were the richest compounds in the control group,3 d at shelf 10 ℃ and 3 d at shelf 25 ℃ with relative content of respectively 73.59%,58.09% and 78.43%.Ethanol were the richest compounds in the alcohols,it showed that the fruits had obvious aromatic sweetness.Compared with the control group,alcohols and aldehydes compounds increased during the 3 d at shelf 10 ℃,whereas esters presented a declining trend. But alcohols and aldehydes compounds reduced during the 3 d at shelf 25 ℃,whereas esters presented a increasing trend.