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以大久保桃果实为试材,采用气相色谱-质谱联用技术,对1-甲基环丙烯(1-MCP)、水杨酸(SA)处理以及不同成熟度的桃果实衰老中的挥发性物质进行测定,并用主成分分析法分析外源处理对桃香气的影响。结果表明,己醛、反-2-己烯醛、γ-癸内酯、δ-癸内酯、6-戊基-α-吡喃酮、丁二酸二异丁酯、苯-1,2,4-三甲酸三甲酯、丙酮、β-芳樟醇和邻苯二甲酸二异丁酯在大久保桃果实中相对含量较高;1-MCP处理抑制了桃果实醇类、脂肪族酯类、内酯和萜烯的产生,SA处理则促进了醇类、脂肪族酯类、羰基化合物、内酯和萜烯的释放。
Using Okubo peach fruit as test material, the volatile compounds in 1-MCP, SA and the maturation of peach fruits with different maturity were analyzed by gas chromatography-mass spectrometry (GC-MS) The effect of exogenous treatment on peach aroma was analyzed by principal component analysis. The results showed that hexanal, trans-2-hexenal, γ-decanolactone, δ-decanolactone, 6-pentyl-α-pyrone, diisobutyl succinate, , 4-tricarboxylate, acetone, β-linalool and di-isobutyl phthalate were higher in Okubo peach fruits. 1-MCP treatment inhibited peach alcohol, aliphatic esters, Lactone and terpene production, SA treatment then promoted the release of alcohols, aliphatic esters, carbonyl compounds, lactones and terpenes.