Changes of the flavor quality in different maturity of“Saimaiti”apricot fruit during storage
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摘要: 以新疆产"赛买提"杏为试材,根据转黄率将果实分为一级成熟度（着色面积﹤50%）、二级成熟度（着色面积50%80%）和三级成熟度（着色面积﹥80%）,三种不同成熟度的杏果实在4℃、RH 90%95%条件下贮藏。采用顶空固相微萃取（HS-SPME）收集气体成分,通过气相色谱-质谱联用技术分别测定杏果在贮藏0、18、35 d挥发性物质的主要种类及相对含量,结合感官评价以及杏果实的糖酸比,研究不同成熟度杏果贮藏期间风味品质的主要变化。结果表明:不同成熟度杏果在贮藏期间,挥发物种类和相对含量均存在较大差异;二级成熟度杏果在贮藏35 d仍保持较丰富的挥发物种类及相对含量,且杏果特有香气浓郁、口味酸甜适宜,使杏果保持了较好的风味品质。Abstract: Xinjiang " Saimaiti " apricot fruits were used as experimental material.They were divided into three different maturity as level one( colored area < 50%),level two( colored area 50% ~ 80%) and level three( colored area > 80%) according to the turn yellow rate and were stored at 4 ℃,RH 90% ~95%.The headspace solid phase micro extraction( HS- SPME) was used to collect gas components.Then the main component and the relative content of volatile substance on apricot fruit in storage 0,18,35 d were measured by gas chromatography- mass spectrometry in order to explore the main changes of flavor quality on the different maturity apricot fruit during storage.The results turned out that there was a big difference with different Maturity apricot fruit on the volatile matter content and the relative content during storage and the maturity level two apricot fruit remained abundant volatiles composition and relative content during storage 35 d.What's more,the maturity level two apricot fruits were maintained a good flavor quality with rich feature flavor and suitable sweet and sour taste.
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Keywords:
- apricot fruit /
- storage /
- flavor quality
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