_大久保_桃常温贮藏过程中香气成分变化及其与乙烯释放的关系_李杨昕.pdfVIP

园 艺 学 报 2011 ，38 （1）：35 –42 http: // www. ahs. ac. cn Acta Horticulturae Sinica E-mail: yuanyixuebao@126.com ‘大久保’桃常温贮藏过程中香气成分变化及其 与乙烯释放的关系 * 李杨昕，王贵禧 ，梁丽松 （中国林业科学研究院林业研究所，国家林业局林木培育重点实验室，北京100091） 摘 要：以‘大久保’桃为材料，研究了果实在采后常温贮藏过程中特征香气及乙烯释放量和相关 酶活性的变化。结果表明：果实中“青草型”香气成分含量的降低对风味的影响大于“花香型”香气成 分的增加对风味的影响，以“青草型”与“花香型”香气成分的比值为衡量指标，比值最低时风味最佳。 乙烯释放量与醛类物质含量和“青草型”香气成分含量呈显著负相关，ACC 氧化酶与 LOX 酶共同调控乙 烯的合成，进而调节香气的释放，影响果实的风味。 关键词：桃；常温；贮藏；香气成分；乙烯 中图分类号：S 662.1 文献标识码：A 文章编号：0513-353X （2011 ）01-0035-08 The Changes of Volatile Compositions of ‘Okubo ’Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature * LI Yang-xin ，WANG Gui-xi ，and LIANG Li-song （Research Institute of Forestry ，Chinese Academy of Forestry，Key Laboratory of Tree Breeding and Cultivation of State Forestry Administration ，Beijing 100091，China） Abstract ：The changes of characteristic volatile compositions of ‘Okubo ’peach and ethylene release rate ，as well as relevant enzyme activities stored at ambient temperature after harvest were studied. The impact of grass-type aroma reduction to flavor is greater than that of floral aroma increase; Taking the ratio of grass-type aroma to floral aroma as a indicator，the flavor is the best when the ratio is minimum. The ethylene release rate was significantly negative correlated with the aldehydes content and grass-type aroma content. The ACO and the LOX enzyme co-regulate the ethylene synthesis，thereby control the release of volatile compositions and affect fruit flavor. Key words ：peach ；storage at ambient temperature；volatile composition ；ethylene 风味是衡量果蔬品质的重要指标之一（Judith Abbott ，1999）。桃不同品种的香气物质种类和 含量均不同（Horvat ，1990），但主要由内酯