| 摘要: |
| 【目的】研究套袋对“瑞雪”苹果果实外观品质和内在品质的影响。【方法】以晚熟苹果品种“瑞雪”为材料，常规方法测定其外在品质指标（色泽、果形指数、果面光洁指数、果锈指数和日灼果率）,并测定单果质量、硬度、可溶性固形物和可滴定酸含量等内在品质指标；采用超声波水提取法和高效液相色谱法，分离和测定可溶性糖主要成分及含量；采用顶空固相微萃取法和气相色谱 质谱联用法(GC-MS)，提取并测定主要挥发性香气成分及含量。【结果】与不套袋对照果实相比，套单层袋“瑞雪”苹果外在品质指标改善明显；总糖含量显著下降，其中蔗糖和山梨醇含量降幅较大，果糖次之，葡萄糖含量变化不显著。与套双层袋果实相比，套单层袋果实总糖含量有所升高，其中果糖含量增加显著（P<0.05），葡萄糖、蔗糖和山梨醇含量变化不显著。2种套袋果实香气物质总含量均低于对照，物质种类均有所减少，特别是“果香型”的酯类化合物含量显著降低（P<0.05）。【结论】综合考虑套袋对果实品质的影响及套袋成本、工效等因素，建议在“瑞雪”苹果栽培中优先选择套单层袋。 |
| 关键词: “瑞雪”苹果 套袋 品质 可溶性糖 香气物质 |
| DOI： |
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| 基金项目:国家重点研发计划项目（2016YFD0201131）；陕西省重点研发计划项目（2017ZDXM-NY-021）；陕西杨凌示范区产学研用协同创新重大项目（2016CXY-08） |
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| Influence of bagging on quality of “Ruixue” apple |
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DENG Rui,YUAN Zhongyu,XIA Xue,et al
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| Abstract: |
| 【Objective】This study investigated the influences of bagging appearance and internal quality of “Ruixue” apple fruit. 【Method】With late ripening apple cultivar “Ruixue” as material,its external quality indexes were determined using the conventional method (including chromatic aberration,fruit surface finish index,fruit shape index,fruit rust index,and sun burning fruit rate).Additionally,internal quality indexes such as weight,firmness,soluble sugar and titratable acid of single fruit were measured.The main components and contents of soluble sugar were separated and determined using ultrasonic water extraction method and high performance liquid chromatography.The headspace solid phase micro extraction method and gas chromatography mass spectrometry(GC-MS) were applied to extract and determine the volatile components and their contents.【Result】Bagging with single paper significantly improved surface smooth finish and kept the yellow appearance of the “Ruixue” apple compared with non bagging fruit (P<0.05).The total sugar content was significantly decreased with the maximum reduction in sucrose and sorbitol,followed by fructose. The fruits with single bagging had higher total sugar content compared to double bagging fruits,among which fructose was significantly higher while glucose (P<0.05),sucrose and sorbitol had no significant changes.There were significant differences in the compositions and contents of aroma substances of fruits among different treatments. Bagging fruits had lower total contents and types of aroma substances compared with non bagging fruit, especially the “fruity type” ester compounds were inhibited significantly (P<0.05).【Conclusion】Comprehensively considering the influences of bagging, fruit quality,cost and efficiency,bagging with single paper is recommended. |
| Key words: “Ruixue”apple bagging quality soluble sugar aroma material |
