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当前位置: 首页 > 文章 > 秦冠、富士、澳洲青苹生长发育期间品质特性分析 食品科学 2010,31 (3) 69-73
Position: Home > Articles > Quality Characteristic Analysis of Three Apple Varieties during Growth and Development Periods FOOD SCIENCE 2010,31 (3) 69-73

秦冠、富士、澳洲青苹生长发育期间品质特性分析

作  者：
段亮亮;郭玉蓉;李锦运;孔祥宏;仇农学;邓红
单  位：
陕西出入境检验检疫局;陕西师范大学食品工程与营养科学学院
关键词：
苹果果实;生长期;品质特性
摘  要：
对秦冠、富士、澳洲青苹3个品种生长期间的品质特性进行分析。参照国标测定可溶性固形物、VC含量;参照行标测定总酸;采用QTS-25质构仪测定硬度;采用固相微萃取结合气质联用测定成熟后香气成分。结果显示:3个品种在生长期间各指标差异显著。3个品种在生长期间,总酸、VC含量、硬度指标均呈现下降趋势,可溶性固形物和固酸比均呈上升趋势。秦冠和富士可溶性固形物和固酸比均高于澳洲青苹,秦冠硬度变化较小,澳洲青苹总酸和VC含量显著高于秦冠和富士。3个品种成熟后香气分析共检测出43种物质,各品种香气差异显著:秦冠、富士主要香气为酯类和醇类,属果香型;澳洲青苹主要香气为醛类和醇类,属青香型。富士和秦冠中己酸乙酯、乙酸己酯、2-甲基-1-丁酯差异较小,而乙酸-2-甲基-1-丁酯与澳洲青苹相比差异显著,澳洲青苹香气中(E)-2-己烯醛含量37.042%,显著高出秦冠。
译  名：
Quality Characteristic Analysis of Three Apple Varieties during Growth and Development Periods
作  者：
DUAN Liang-liang1,GUO Yu-rong1,LI Jin-yun1,KONG Xiang-hong2,QIU Nong-xue1,DENG Hong1(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi 'an 710062,China;2.Shaanxi Entry-Exit Inspection and Quarantine Bureau,Xi 'an 710068,China)
关键词：
apple fruit;growth and development;quality characteristics
摘  要：
Three apple varieties including Qinguan,Fuji and Granny Smith were selected to investigate the quality characteristics during growth and development periods.The contents of total soluble solids and vitamin C were determined according to relevant Chinese national standards.The content of total acids was determined according to Trade Standards.The fruit firmness was determined using texture analyzer.The aromatic components in ripe fruits were analyzed by head-space solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrophotometer(GC-MS).Results showed a signifi-cant difference in the above indicators among the apple varieties during growth period.The content of total acids,ascorbic acid,and fruit firmness of the apple varieties exhibited a decrease trend,while the content of total soluble solids and soluble solid-acid ratio exhibited an increase trend.Qinguan and Fuji contained higher soluble solids than Granny Smith and Qinguan exhibited little change in fruit firmness during fruit development.Granny Smith contained higher total acids and vitamin C than Qinguan and Fuji.Added together,a total of 43 aromatic compounds were identified from three ripe apple varieties.There were significant differences in aromatic components among the apple varieties.Major aromatic components in Qinguan and Fuji were esters and alcohols,which belonged to fruit flavor type;however,major aromatic components in Granny Smith were aldehydes and alcohols,which belonged to green flavor type.Ethyl caproate,hexyl acetate and 2-methyl-1-n-butyl in Fuji and Qinguan had smaller difference.Compared to Granny Smith,2-methyl-1-n-butyl in Fuji and Qinguan exhibited a significant difference.The content of(E)-2-hexenal in Granny Smith was 37.042%,which was much higher than that in Qinguan.

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