摘要
通过气象色谱研究了红星和红富士苹果果实果肉中挥发性芳香物质 ,在 4个不同时期对四种化合物进行了测定 :乙醛、丙酮、醇类、酯类。结果表明 ,不同类型的袋子对乙醛、丙酮、醇类物质的含量没有显著的差异 ,但套 1 4 -B双层袋在果实采收期显著降低了果实中的酯类和可溶性固形物。长富 2号贮藏 3个月乙醛和丙酮的含量对不同处理没有显著差异 ,但套袋处理导致了醇类物质含量的降低 。
The volatile aromas in the flesh of Red Dlicious and Naganofuji 2 apple were studied by gas chromatography and four classes of chemical compounds-aldehyde, ketone, alcohols and esters were determined at different stages. The result showed that there was no significant different in the content of aldehyde, ketone, alcohols in the flesh of apple with different bags, but the content of esters and soluble solid content in the fruits with 14-B double layer decreased significantly at harvest. In 3 months, in the storage of Naganofuji 2 there was no significant difference in the content of aldehyde and ketone, but there was significant decreasing in the content of alcohols and increasing in the content of esters.
出处
《莱阳农学院学报》
2001年第3期174-176,共3页
Journal of Laiyang Agricultural College
基金
国家自然科学基金资助项目 (39770 5 2 7)
