【摘要】 香气是衡量草莓果实品质的重要性状之一。以温室盆栽八倍体‘红颜’草莓(Fragaria×ananassa Duch.cv.‘Benihoppe’)为试材,利用顶空固相微萃取法(HS-SPME)提取挥发性物质,采用气相色谱-质谱联用仪(GC-MS)对其主要挥发性芳香成分进行分析;比较了3个不同发育期(大绿果期、成熟果期、过熟果期)的草莓果实中挥发性物质的种类和相对含量。结果表明,大绿果中挥发性香气成分有40种,成熟果有55种,过熟果有76种;醇类物质(52.10%)和酯类物质(23.64%)在成熟果中相对含量最高,呋喃酮类在过熟果中含量最高,酮类、有机酸类的相对含量均随果实成熟而升高,酯类、醇类和醛类含量呈先升后降的趋势。本研究结果为草莓生产中香气品质调控提供理论依据。更多还原

【Abstract】 Aroma is one of the important quality characteristics of strawberry fruit. In this paper, octoploid‘Benihoppe’ strawberry was cultivated in the greenhouse and used as the material, and the main aromatic components were separated by headspace solid phase micro-extraction(HS-SPME) and identified by gas chromatography-mass spectrometry(GC-MS). The changes of aromatic components and their relative contents at three fruit developing stages of strawberry were investigated, including large green fruits, red ripening fruits and over-ripening fruits. The results showed that there were 40 volatile components in large green fruits, 55 in red ripening fruits and 76 in over-ripening fruits. Alcohols(52.10%) and esters(23.64%) were the two main components in red ripening fruits, and furanones reached the highest in over-ripening fruits. During strawberry fruit development, the relative contents of ketones and organic acids increased, while those of esters, alcohols and aldehydes increased firstly and then decreased. The finding in this study can provide theoretical basis for the regulation of aroma quality of strawberry fruit.更多还原