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以‘巨峰’葡萄为试材,研究白袋、绿袋、红袋、蓝袋4种不同颜色果袋对葡萄成熟期果实中挥发性成分的影响,为葡萄专用果袋的研发提供理论依据.结果表明:不同颜色果袋可为葡萄果实的发育提供特定的光环境,不同套袋处理葡萄成熟期果实中的挥发性成分差异显著.‘巨峰’葡萄成熟期果实中检测到酯、醛、醇、酮类、萜烯类和芳香族化合物,对照、白袋、绿袋、红袋和蓝袋处理成熟期果实检测到的挥发性组分分别为33、37、38、32和34种.与对照相比,白袋处理乙酸乙酯、己酸乙酯等酯类物质含量降低,己醛、反式-2-己烯醛、癸醛含量增加;绿袋处理除3-己烯酸乙酯、反式-2-己烯酸乙酯、3-羟基丁酸乙酯、反式-2-己烯醛、(反,反)-2,4-己二烯醛、癸醛、苯乙醇外,其他共有组分的含量均出现降低;红袋处理乙酸乙酯、己酸乙酯等酯类物质含量降低,己醛、反式-2-己烯醛等的含量出现降低;蓝袋处理乙酸乙酯、己酸乙酯等主要酯类物质的含量未发生较大变化,己醛、反式-2-己烯醛等的含量出现升高.在非共有组分中,套袋处理中醇类组分的种类减少,萜烯类、芳香族化合物的种类增加.总体上,蓝袋处理果实中主要的‘果香型’酯类组分含量最高,白袋处理果实中主要的酯类组分及‘青草香型’的醛类组分含量较高,绿袋、红袋处理果实主要香气组分含量较低.
Using ’Kyoho’ grapes as test material, the effects of four different colors bags of white bag, green bag, red bag and blue bag on the volatile components in ripening grape were studied to provide the theoretical basis for the research and development of grape bag. The results showed that different color bags could provide specific light environment for the development of grape fruits, and the difference of volatile components in the ripening fruits of different ripe bagging treatments was significant. The contents of esters, aldehydes, alcohols , Ketones, terpenes and aromatics, control, white bag, green bag, red bag and blue bag were 33, 37, 38, 32 and 34, respectively. Compared with the control, the contents of esters such as ethyl acetate and ethyl caproate in white bag decreased, while the content of hexanal, trans-2-hexenal and decanal increased. Ethylhexanoate, ethyl 3-hydroxybutyrate, trans-2-hexenal, (trans, trans) -2,4-hexadienal, decanal, , While the contents of other common components all decreased. The content of esters such as ethyl acetate and ethyl caproate decreased with the red bag treatment. The contents of hexanal, trans-2-hexene Aldehydes and other content decreased; blue bag treatment of ethyl acetate, ethyl caproate and other major ester content did not change significantly, hexanal, trans-2-hexenal and other content increased in the Among the non-shared components, the types of alcohol components in bagging decreased and the types of terpenes and aromatic compounds increased.In general, the content of the main fructus-type esters in blue bagged fruits was the highest The content of the main ester components in the white bag and the aldehyde component in the ’Qingcaoxiang’ were higher, while the content of the main aroma components in the green bag and the red bag was lower.