紫胶涂膜常温贮藏对苹果挥发性成分的影响

研究漂白紫胶涂膜处理对水果常温保鲜贮藏过程中香气成分的影响。用动态顶空密闭循环式吸附捕集法分别采集水晶红富士苹果完整果实的挥发物(从涂膜后15～60d)，并进行热脱附- 气相色谱/ 质谱(TCT-GC/MS)分析。结果表明：其完整果实挥发物中的主要特征香气组分均为酯类化合物，可保持占挥发物总量64%～80% 的相对含量；完整果实挥发物中的α- 金合欢烯(α- 法呢烯)通常保持约5%～10% 的相对含量，且未发生明显氧化或引起果实衰老病害；常温贮藏过程中，1- 丁醇、2- 甲基-1- 丁醇、1,2- 戊二醇等醇类化合物逐渐趋于更易检出，并有利于维持果实香气中酯类等主要物质的组成。

Effect of Bleached Shellac Coating on Volatile Components of Apple during Storage at Room Temperature

In order to investigate the effects of bleached shellac coating treatment on aromatic components in fruits during storage at room temperature, the volatile components in Shuijing Red Fuji apple during 15 to 60 days of storage were isolated by dynamic head-space adsorption method and analyzed by thermal cryo-trapping-gas chromatography/mass spectroscopy (TCTGC/MS). Results indicated that esters were the predominant compounds among all volatile components and the relative content of esters was account for 64%－80% of the total volatile components. Meanwhile, approximately 5%－10% α-farnesene was observed in intact fruits, which did not result in oxidation, senescence or damage of fruits. During the storage period at room temperature, 1-butanol, 2-methyl-1-butanol, 1,2-pentadiol and other alcohols were easily detected, which are helpful to maintain ester and other major substances as the aromatic components of fruits.