芒果成熟过程中糖分积累及其芳香物质组成研究-果树学专业毕业论文.docxVIP

的香气成分有6—3一蒈烯(51．57％)、5一羟甲基一2一呋哺甲醛(18．48％)等。红象牙芒 的香气成分有6—3一蒈烯(51．57％)、5一羟甲基一2一呋哺甲醛(18．48％)等。红象牙芒 果主要香气成分有E一肉桂醛(20．39％)、十六烷酸(9．38％)、E一9一十八碳烯酸(9．34％) 等。凯特芒果主要香气有6—3一蒈烯(66．38％)、反一丁子香烯(10．33％)、1R—Q一蒎烯 (5．35％)等。 4 芒果果实一般在完熟前基本没有香味，而在完熟后会发出浓郁的香味，完熟 前后芳香物质变化比较大。红芒6号芒果完熟前的香气主要是萜烯类化合物，主要有 (+)一2一蒈烯(相对含量76％)，完熟后是萜烯类和醛，其中6—3一蒈烯达51％以上。红 户 象牙芒果完熟前以酸为主，十六(烷)酸达30．21％：完熟后主要是醛和酸，其中E一肉 ’．烹一 桂醛达20．39％。凯特芒果完熟前后主要都是萜烯类物质，完熟前主要是Q一萜品油烯 (61．89％)；完熟后主要有6—3一蒈烯(66．38％)等。 关键词：芒果糖积累糖代谢相关酶香气成分 ／^ ·■、 Study Study on Sugar Accumulation and Aroma、厂olatile Components during the Maturation of Mango Fmit Abstract M趾go is one of the、videly pl弧ted fhJits in thc world，whose yield is at the fi觚． MaIlgo埘U compete in tlle intemational markets晰tll China entrance to WTO，so it is urgent to improve me qualit)，of f．mit；meaJlwllile with t11e increasing liVing stau[1dard of ▲ is a large demand for lli曲qualit)，of mango．Because t11e qualit)，of mango is l people，t11ere mainly detemined by sugar content and aroma Volatile componem，so it is Ver)，impo化mt to study sugar content锄d aroma V01atile coIllponents for impr0Ving quality of mango． A experiment waS c删ed out to study me accumulation of sugar、t11e chaIlges of related em虿mes in Sugar metabolism and the roles of related enzymes in sugar acc啪ulation during the maturation of mango如Jit，in which two mango Varieties，Ir新n and YUexi No．1，were used aS experimental materials． In addition，aroma Volatile components of several mango V撕eties at the m删ion were aJso studied，including Zill， Keitt，Hongxiangya，C黜abo，Deshehari，Jinhuang and so on．The main results were as follows： 1．The content of total sugar waS increased quickly，but也e content of starch and org撕c acid were decreased quickly during tlle fmit ma．turation of Invin and Yuexi No．1 maIlgoes．Especially at the postharvest of mango，the total sugar content of Invin incre2Lsed 舶m 5．10％to 13．95％，锄d that of Y-uexi No．1 also incre2Lsed矗om 5．43％to 11．88％；but the content of starch decre2Lsed行om 30．04m∥g t0 O．9m∥g and行om 42．57m∥