[1]杨沫,刘文,赵新节,等.不同成熟方式对红玉杏果实品质的影响[J].黑龙江农业科学,2018,(04):98-101.[doi:10.11942/j.issn1002-2767.2018.04.0098]
　YANG Mo,LIU Wen,ZHAO Xin-jie,et al.Effect of Different Mature Ways on Quality of Hongyu Apricot[J].HEILONGJIANG AGRICULTURAL SCIENCES,2018,(04):98-101.[doi:10.11942/j.issn1002-2767.2018.04.0098]
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不同成熟方式对红玉杏果实品质的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2018年04期 页码: 98-101 栏目: 出版日期: 2018-04-10
Title:
Effect of Different Mature Ways on Quality of Hongyu Apricot
作者:
杨沫; 刘文; 赵新节; 刘灿珍; 李芬
齐鲁工业大学/山东省微生物工程重点实验室，山东 济南 250300
Author(s):
YANG Mo; LIU Wen;  ZHAO Xin-jie; LIU Can-zhen; LI Fen
Qilu University of Technology，Key Laboratory of Microbiological Engineering in Shandong Province,Ji′nan 250300，China
关键词:
红玉杏; 成熟方式; 营养成分; 香气物质
Keywords:
Hongyu apricot; the way of ripe;  nutrient content; aroma components
DOI:
10.11942/j.issn1002-2767.2018.04.0098
文献标志码:
A
摘要:
为比较树上成熟和自然放熟两种红玉杏果实的品质差异，对果实的基本理化指标、可溶性糖含量、有机酸含量、矿物质微量元素含量进行了测定，并采用SPME-GC/MS技术检测了其中的挥发性香气成分。结果表明：自然放熟红玉杏果实除可食率、pH、出汁率、果胶总量比树上成熟略低，其余基本理化指标及营养成分均高于树上成熟红玉杏；自然放熟红玉杏果实中大部分香气物质种类及总含量均高于树上熟杏，色泽口感芳香气味等品质均高于树上成熟红玉杏果实。
Abstract:
In order to compare the quality of Hongyu apricot matured in tree and ripenednaturally in storage conditions,the basic physical and chemical indexes,soluble sugar content,organic acid content and mineral microelement content of the fruit were determined and analyzed and the volatile aroma components were detected by SPME-GC / MS.The results showed that except the edible rate,pH,juice yield and the pectin content,the apricot fruits of natural storage mature were slightly lower than that of the tree mature.The other basic physical and chemical indexes and nutritional components of natural storage mature were higher than that of treee mature.Most of the ripe aroma contents and their total contents,and the color and taste aroma of natural ripened apricot were higher than the tree mature apricot.

参考文献/References:

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备注/Memo

收稿日期：2017-12-27基金项目：山东省现代农业产业技术体系果品产业创新团队资助项目（SDAIT-06-14）。第一作者简介：杨沫（1991-），女，在读硕士，从事酿酒技术及酒类风味物质研究。E-mail：1130363404@qq.com。通讯作者：赵新节（1962-），男，博士，教授，从事酿酒技术及酒类风味物质研究。E-mail：719612304@qq.com。

更新日期/Last Update: 2018-05-17