山东农业科学2016，Vol.48Issue(3)：43-46,4.DOI:10.14083/j.issn.1001-4942.2016.03.011
富士苹果浓红色芽变品种果实品质和香气成分差异分析
Differential Analysis of Fruit Quality and Aroma Components of Thick -Red Bud Sports Fuji Apple
摘要
Abstract
The fruit quality and aroma compounds of Nagafu 2 Fuji apple and its thick -red bud sports variety Meile were analyzed by routine determination and solid phase microextraction (SPME)and gas chro-matography -mass spectrometry (GC -MS).The results showed that Meile was an ester scent apple variety. Its average single fruit weight was 13.6 g higher than that of Nagafu 2.The fruit was sheet coloring,and the coloring period was 4.5 days after bag removing.The content and type of aroma components in Nagafu 2 and Meile were obviously different.There were 45 kinds of aroma components and their total content was 118.044μg/g in Meile,which were 6 kinds less and 7.485 μg/g higher respectively compared with Nagafu 2.The highest aroma component in Meile was α-farnesene with the content and ratio of 21.012 μg/g and 17.80%, but in Nagafu 2,its content was only 11.519 μg/g.The content change of α-farnesene was the largest and it might affect the fruit resistance to superficial scald.关键词
富士/浓红色芽变/美乐/香气物质/α-法尼烯Key words
Fuji/Thick -red bud sports/Meile/Aroma compounds/α-farnesene分类
农业科技引用本文复制引用
宋来庆,赵玲玲,刘美英,唐岩,孙燕霞,姜中武..富士苹果浓红色芽变品种果实品质和香气成分差异分析[J].山东农业科学,2016,48(3):43-46,4.基金项目
国家现代苹果产业技术体系专项（CARS －28）；山东省泰山学者种业人才团队建设项目；烟台市科技发展计划项目 （）
