食品工业科技2024，Vol.45Issue(1)：63-71,9.DOI:10.13386/j.issn1002-0306.2023020064
不同成熟度对红果参果实品质及香气成分的影响
Effect of Different Maturity on Quality and Aroma Composition of C.lancifolius Fruit
摘要
Abstract
In this study,the quality and aroma components of Cyclocodon lancifolius fruit were examined at various stages of maturity to identify the optimal harvest maturity.The result showed that the appearance and nutritional quality of C.lancifolius fruit varied significantly at different maturities.With the increase of maturity level,the color of fruit skin changed from green to red-brown to purple-black,and the longitudinal diameter and fruit shape index showed a decreasing and then increasing trend,with maximum fruit shape index at maturity Ⅰ.The weight,hardness,titratable acid content all trended upwards and then downwards,with maximum weight and hardness at maturity Ⅳ.The transverse diameter,soluble solids content and vitamin C content showed an increasing trend,with maturity Ⅴ having the highest soluble solids content and vitamin C content.GC-MS analysis showed that the aroma components and contents of C.lancifolius fruit varied greatly with different maturities.Alcohols,terpenoids and alkanes were the main types of aromatic substances in C.lancifolius fruit.Among them,(E)-2-Hexenol and geraniol were the main aroma substances common to all maturities and contributed differently to the flavor of the fruits at different maturity stages,while herbal,floral and fruity aromas were the typical aroma characteristics of C.lancifolius fruit.Principal component analysis showed that the highest overall score for fruit quality was obtained for C.lancifolius fruit with maturity Ⅳ.In summary,the harvesting standard of C.lancifolius fruit was maturity Ⅲ～Ⅴ(140～150 days after flowering),and the best quality and flavor of fresh fruits were harvested at maturity Ⅳ(145 days after flowering).关键词
红果参/成熟度/果实品质/香气成分Key words
Cyclocodon lancifolius(Roxburgh)Kurz/maturity/fruit quality/aroma components分类
轻工纺织引用本文复制引用
孔方南,韦优,黎新荣,赵静,周之珞,周彩霞,颜桢灵,罗培四,卓福昌,黄丽君..不同成熟度对红果参果实品质及香气成分的影响[J].食品工业科技,2024,45(1):63-71,9.基金项目
中央引导地方科技发展专项(桂科ZY19183010) （桂科ZY19183010）
广西农业科学院基本科研业务专项资助项目(桂农科 2021YT163). （桂农科 2021YT163）
