陈义挺 赖瑞联 冯新 程春振 钟春水 高敏霞 吴如健

摘  要：以‘米良1号猕猴桃果实为试验材料，运用气相色谱-质谱联用仪对其香气成分进行初步测定，并比较室温贮藏、4 ℃低温贮藏和脱落酸处理对果实香气成分变化的影响。结果发现：‘米良1号猕猴桃果实共检出香气成分38种，以醛类与醇类为主，含量较高的香气成分分别为己烯醛（39.25%～61.15%）、己醛（12.63%～18.15%）及正己醇（4.22%～11.60%）。与对照组相比，室温贮藏后，香气成分中烃类、酯类和醇类相对含量增加，而醛类相对含量减少;4 ℃低温贮藏后，烃类和酯类相对含量增加，醛类和醇类相对含量减少;脱落酸处理后，烃类、醛类与酯类的相对含量均增加，而醇类相对含量减少。试验结果为猕猴桃果实贮藏保鲜和软化机制研究提供了科学基础。

关键词：猕猴桃;香气成分;气相色谱-质谱联用仪;低温;脱落酸中图分类号：S663.4      文献标识码：A

Change of Aroma Components in Different Storage Conditions of Kiwifruit

CHEN Yiting^1，3， LAI Ruilian^1*， FENG Xin^1，3， CHENG Chunzhen²， ZHONG Chunshui¹， GAO Minxia^1，3， WU Rujian^1**

1. Fruit Research Institute， Fujian Academy of Agricultural Sciences， Fuzhou， Fujian 350013， China; 2. Institute of Horticultural Biotechnology， Fujian Agriculture and Forestry University， Fuzhou， Fujian 350002， China; 3. Research Centre for Engineering Technology of Fujian Deciduous Fruits， Fuzhou， Fujian 350013， China

Abstract： The fruits ofActinidia deliciosacv. Miliang-1 were used as the materials to identify the aroma components of kiwifruit， and the changes in different storage conditions that treated at 25 ℃， 4 ℃ and ABA were studied using a gas chromatography-mass spectrometry. There were 38 aroma components in kiwifruit， with aldehyde and alcohol as the main aroma components. Hexenal， aldehyde and 1-hexanol accounted for 39.25%–61.15%， 12.63%–18.15% and 4.22%–11.60% of the aroma components. Compared with the CK group， the relative content of hydrocarbons， esters and alcohols increased， while the relative content of aldehydes decreased after stored at 25 ℃. The relative content of hydrocarbons and esters increased， and aldehydes and alcohols decreased after treated at 4 ℃. When treated by ABA， the relative content of hydrocarbons， aldehydes and esters increased， while the relative content of alcohols decreased. The results reflected in this study would provide a scientific basis for the storage and softening mechanism research of kiwifruit.

Keywords： kiwifruit; aroma components; gas chromatography-mass spectrometry; low temperature; abscisic acid

DOI： 10.3969/j.issn.1000-2561.2020.06.025

獼猴桃是猕猴桃科（Actinidiaceae）猕猴桃属（Actinidia）落叶藤本果树，其果实富含维生素C、多糖、氨基酸、有机酸和矿质元素等多种营养和功效成分，是一种广受欢迎的水果，被认为是20世纪人工驯化栽培最成功的4种野生果树之一^[1]。然而，猕猴桃果实不耐贮藏，民间素有“三天软七天烂，半月坏一半”的说法，影响猕猴桃的可食性和商品价值^[2]。因此，开展猕猴桃采后贮藏保鲜研究成为猕猴桃产业发展的关键。在已有研究中，猕猴桃采后生理生化研究主要集中在呼吸生理、乙烯合成与其信号转导以及果实软化等方面，通常认为，呼吸速率低、呼吸高峰出现晚、乙烯合成少、果实软化慢等能延长猕猴桃果实的储藏周期^[3]。……