采后有机酸处理对“白凤”桃果实贮藏期间挥发性风味物质和品质的影响-effects of postharvest organic acid treatment on volatile flavor substances and quality of.docxVIP
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采后有机酸处理对“白凤”桃果实贮藏期间挥发性风味物质和品质的影响-effects of postharvest organic acid treatment on volatile flavor substances and quality of
甘肃农业大学2008届硕士学位论文中文摘要有机酸作为新型的化学诱抗剂可用于桃果实的采后防腐。本文采用固相微萃 取。气相色谱.质谱(SPME.GC.MS)联用技术分析桃果实的挥发性物质和特征香气 (ClC)成分,并对17mM苹果酸、12raM柠檬酸、7mM草酸处理桃果实常温、低 温贮藏期间的特征香气成分,感官指标及品质变化进行研究,结果表明:1.果实常温下检出63种挥发性成分,主要成分包括己醛、反.2.己烯醛、苯 甲醛、反,反.2,4.庚二烯醛、正戊醇、己醇、反.2.己烯醇、芳樟醇、2.丙酮、 乙酸乙酯、乙酸.顺.3.己烯醇酯、乙酸.反.2.己烯醇酯、Y.癸内酯、d-癸内酯、萘。 低温下检出61种挥发性成分,反,反.2,4.己二烯醛、乙缩醛、己醛、反.2.己 烯醛、苯甲醛、反,反.2,4.庚二烯醛、己醇、反.2.己烯醇、芳樟醇、乙酸-J顿.3. 己烯醇酯、乙酸.反.2.己烯醇酯、萘是主要成分。2.己醛、反.2.己烯醛、顺.3.己烯醇、己醇、反.2.己烯醇为“青香型CIC; 乙酸乙酯、苯甲醛、丫.癸内酯、(1-癸内酯、丫.十二内酯为“果香型CIC。3.苹果酸处理明显促进常温贮藏期间桃果实挥发性风味物质的总释放量,显著抑制低温贮藏中挥发性物质的总释放量。常温下苹果酸处理延缓桃果实青香 型CIC下降和果香型CIC上升;低温下苹果酸处理明显抑制果实青香型CIC释 放,延缓果香型丫.癸内酯、d-癸内酯、丫.十二内酯的上升,促进乙酸乙酯、苯甲 醛的释放。苹果酸处理桃果实在常温贮藏期间的硬度、口感、香气主要感官评分 偏低:低温贮藏中硬度、口感评分偏低,皮色、香气评分偏高。常温、低温下苹 果酸处理延缓桃果实硬度、可滴定酸(TA)下降,保持较高Vc含量,使可溶性固 形物(TSS)和固酸比(TSS/TA)整体偏低。 。4.柠檬酸、草酸处理对常温贮藏期间桃果实挥发性物质的影响不明显;常 温下柠檬酸、草酸处理均可延缓果实TA下降,保持较高的Vc含量,对果实的 硬度、.TSS、TssfrA以及感官评分均没有明显影响。关键词;桃;有机酸;挥发性风味物质;感官鉴定;品质;贮藏甘肃农业大学2008届硕士学位论文Summary-Oganic acids could be used as new chemical elicitors for controling the rot of fruit.The volatile flavor compounds and character impact compounds(CIC)of peachfruit(CV.Hakuho)were analyzed with SPME—GC·MS.The changes of CIC,sensoryanalysis and qualities were also studied on peach fruit treated、7l,itll 1 7mM malic acid, 1 2raM citric acid and 7raM oxalic acid during ambient and low temperature storage. The results showed as below:1.For peaches storaged at ambient temperature,63 kinds of volatile compounds were found in fruit(CV.Hakuho),the main volatile compounds included hexanal, (E)一2·hexenal, benzaldehyde, (E,E)·2,4-heptadienal,l-pentanol, 1-hexanol,(E)-2-hexen·1-ol,linalool,2-propanone,ethyl acetate,(Z)一3一hexen-1-ol acetate, (E)一2一hexcn一1·ol acetate,7-deealactone,d-decalactone and naphthalene.For ones storaged at low temperature,61 kinds of volatile compounds were found,and themain volatile compounds were(E,E)一2,4一hexadienal,acetal,hexanal,(E)一2-hexenal, benzaldehyde, (E,E)一2,4-heptadienal, 1-hexanol, (E)·2-hexen-1-ol,linalool, (z)一3一hexen一1-ol acetate,(E)-2一hexcn—l—
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