【作者】 张波；

【导师】 韩舜愈；

【作者基本信息】 甘肃农业大学 ， 食品科学， 2009， 硕士

【摘要】 有机酸作为新型的化学诱抗剂可用于果蔬的采后防腐。本文以兰州“大接杏”(cv.Armeniaca vulgarisLam.)为试材,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术分析草酸和苹果酸处理对兰州“大接杏”果实的挥发性物质和主要香气成分及杏果实品质的影响,并探讨了这些处理对其贮藏特性影响的可能机制。研究结果对控制兰州“大接杏”果实采后病害、提高果实贮藏性、减少传统农药在园艺产品中的应用具有一定的理论指导意义。试验结果表明:1.采用固相微萃取(SPME)结合气相色谱-质谱联用(GC-MS)的方法分离鉴定了兰州“大接杏”果实的香气成份,共计115种。主要成分包括:β-紫罗兰酮、柠檬醛、丁香醇、芳樟醇、橙花醇、苯甲醛、γ-辛内酯、γ-癸内酯、δ-癸内酯、γ-十一内酯等40种挥发性化合物。2.草酸和苹果酸处理样挥发性物质的释放总量低于对照,说明草酸和苹果酸诱抗处理可抑制挥发性物质的释放,但是草酸和苹果酸处理间无明显差异。3.草酸和苹果酸处理可明显的抑制杏果果香型物质的释放,促进青香型物质释放量的上升。4.结合感官特征进行主成分分析,结果显示:对照杏果在贮藏的第1天、第3天和第5天时,主要表现为果香、青香和杏样香气;第7天时主要表现为果香和杏样香气;第9天在感官上主要表现为果香和花香气味。草酸诱抗处理杏果在贮藏的第1天主要表现为果香、花香和杏样香气;第3天和第9天时为果香、花香、青香和杏样香;第5天时主要表现为果香、青香和杏样香气;第7天时感官上主要表现为甜香、果香和杏样香气。苹果酸诱抗处理杏果在贮藏的第1天主要表现为果香、花香和杏样香气;第3天和第9天时为果香、花香、青香和杏样香;第5天时主要表现为果香香气;第7天时感官上主要表现为青香、果香和花香香气。5.草酸、苹果酸处理可延缓果实硬度、Vc含量、可滴定酸的下降和糖酸比的上升,但对果实总糖含量的影响不显著。6.兰州“大接杏”果实在常温贮藏期间,采后草酸、苹果酸处理样的MDA含量明显低于对照果实,果实脂质过氧化反应受抑制;草酸、苹果酸处理可使兰州“大接杏”果实POD和PPO活性显著提高。更多还原

【Abstract】 Oganic acid could be used as a new chemical elicitors for controlling the decay of fruits.In this paper ,apricot fruits (cv.Armeniaca vulgarisLam) were treated by oxalic acid and malic acid to induce resistance after gathering and then stored to investigate the effect of oganic acid treatment on quality, especially volatility compounds with SPME-GC-MS. Results from the studies will provide theoretical and practical information on how to reduce postharvest decay and improve storage quality of apricot fruit(cv.Armeniaca vulgarisLam), and provide alternatives to traditional applications of chemical fungicides on horticultural crops. The results indicated as follow:1.115 kinds of volatility compounds were identified with Solid Phase Microextraction and Gas chromatography- Mass spectrum (SPME-GC-MS) from apricot (cv.Armeniaca vulgarisLam).The main volatile compounds includedβ-ionone, citral, lilac alcohol , linalool , nerol, benzaldehyde ,γ-octalactone ,γ-decalactone ,δ-decanolactone,γ-undecalactone, ect 40 kinds of volatile compounds.2. The result showed that oxalic acid and malic acid treatment significantly inhibited the total content volatile compounds of apricot fruit during ambient storage , but between the two treatment groups did not have significant difference.3. Oxalic acid and malic acid treatment could inhibit the compounds of fruit aroma and promoted the compounds of green aroma obviously.4. Sensory characteristic and PCA were used to analysis the main compounds of the apricot fruit. The result indicted that the control group had fruit, green and apricot aroma on 1st, 3rd and 5th, fruit, apricot aroma on 7th and fruit, flower aroma on 9th; The oxalic acid treatment had fruit ,flower and apricot aroma on 1st , fruit ,flower ,green and apricot aroma on 3rd and 9th, fruit ,green and apricot aroma on 5th , sweet ,fruit and apricot aroma on 7th; the malic acid treatment had fruit, flower and apricot aroma on 1st , fruit ,flower ,green and apricot aroma on 3rd and 9th, fruit aroma on 5th , green ,fruit and flower aroma on 7th.5.The result showed that oxalic acid and malic acid treatment could delay the decrease on TA, firmness, Vc content and increase the TS/TA ratio of apricot fruit. But the treatment groups did not have significant difference on total sugar compare with control group.6. Oxalic acid and malic acid treatment had the lower lever of MDA than control group and inhibited lipid peroxidation significantly. While the result indicated that the treatment groups could increase activity of peroxidase (POD), polyphenoloxidase (PPO).更多还原