华冠苹果的芳香物质特征及其影响因素Studies on the characteristics of volatile aromatic components of Huaguan apple fruit and its influential factors
阎振立;张全军;张顺妮;王志强;过国南;
摘要(Abstract)：
为探明华冠苹果产生异香的原因,采用气相色谱法(GC)对不同采收时期和贮藏方式下的华冠果实在贮藏期间果实中芳香物质含量变化进行了分析。结果表明,华冠果实中醇类物质明显比同期的金冠、富士含量高,随贮藏时间的延长,果实内醇类含量逐步提高、后期稍有下降;果实在贮藏期间随丁醇含量的增加而逐步呈现出特殊的异香味。延迟采收和冷藏处理有利于减少华冠果实贮藏期内丁醇积累,可用以控制和降低华冠在贮藏期间果实异香味的产生。
关键词(KeyWords)： 华冠苹果;芳香物质;气相色谱
基金项目(Foundation): 国家农业科技成果资金项目(04EFN216900365)
作者(Author): 阎振立;张全军;张顺妮;王志强;过国南;
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DOI:
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