应用生态学报2017，Vol.28Issue(4)：1274-1280,7.DOI:10.13287/j.1001-9332.201704.018
不同颜色果袋对‘巨峰’葡萄果实中挥发性成分的影响
Effects of different color paper bags on volatile constituents of Kyoho grape berries
摘要
Abstract
Taking‘Kyoho’ as the test material,the effect of white,green,red and blue bags on volatile compounds in mature grape berries was explored in this study.The results indicated that bags with different colors could create special light conditions,which resulted in the difference of volatile compounds in grape berries.A total of 37,38,32,34 kinds of volatile compounds which included esters,aldehydes,alcohols,ketones,terpenes and aromatic compounds,were detected in ‘ Kyoho’ berries covered with the white,green,red and blue bags respectively,and 33 in the control.Compared with the control,the contents of ethyl acetate,ethyl hexanoate and some other esters decreased,while hexanal,E-2-hexenal and decanal increased in berries with white bags,the contents of the major common compounds,except ethyl 3-hexenoate,ethyl (E)-hex-2-enoate,ethyl 3hydroxybutyrate,E-2-hexenal,(E,E)-2,4-hexadienal,decanal,and phenethyl alcohol,decreased in berries with green bags,the contents of ethyl acetate,ethyl hexanoate and hexanal,E-2-hexenal decreased in berries with red bags,the contents of ethyl acetate,ethyl hexanoate and some other esters changed slightly in berries with blue bags,except for the increase of hexanal and E-2-hexenal.For those characteristic compounds,the kinds of alcohols in berries covered with bags decreasedwhile the kinds of terpenes and aromatic compounds increased.In general,the fruits with the blue bags had the highest volatile esters,and those with the white bags had high volatile esters and aldehydes,while those with the green and red bags had low aromatic compounds.关键词
果袋/葡萄果实/挥发性成分Key words
paper bag/grape berries/volatile constituent引用本文复制引用
王海波,张克坤,冀晓昊,王孝娣,史祥宾,王宝亮,郑晓翠,刘凤之..不同颜色果袋对‘巨峰’葡萄果实中挥发性成分的影响[J].应用生态学报,2017,28(4):1274-1280,7.基金项目
本文由国家现代农业产业技术体系建设专项(nycytx-30-zp)、引进国际先进农业科学技术计划项目(2011-G28)和中国农业科学院创新工程项目(CAAS-ASTIP-2015-RIP-04)资助 This work was supported by the Special Funds for the Construction of National Modern Agricultural Industry Technology System (nycytx-30-zp),the Introduction of the International Advanced Agricultural Science and Technology Program (2011-G28)and the Innovation Engineering Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2015-RIP-04). （nycytx-30-zp）
