福红李三个成熟阶段果实营养品质与香气特征分析OA北大核心CSTPCD

To clarify the nutritional quality and aroma characteristics of Fuhong plum during ripening period,the composition and content of sugars,organic acids,amino acids,and volatile components of Fuhong plum at three mature stages were analyzed by high performance liquid chromatography and gas chromatography ion migration spectrometer.Results showed that sucrose was the main sugar in Fuhong plum,accounting for 49.28％of the total soluble sugar,followed by glucose and fructose.Among organic acids,malic acid was the main compound that accounted for 88.76％,while the content of other organic acids was relatively low.The soluble sugar,sucrose content,and sugar acid ratio in Fuhong plum increased continuously during fruit ripening period.The content of nine non-essential amino acids and seven essential amino acids ranged from 11.58 to 357.47 μg·g-1 and 55.59 to 176.63 μg·g-1,respectively.Among the essential amino acids,leucine was found to have the highest content,followed by lysine and threonine,and the lowest content was methionine.Most amino acids tended to accumulate more at 140 days after flowering and 150 days after flowering during late maturity.The main volatile components of Fuhong plum were aldehydes,esters,and alcohols,with hexanal and 2-hexene-1-ol had the highest peak intensity.There were differences in volatile components among the three mature stages.Overall,this study analyzed the main quality components of Fuhong plum and the accumulation patterns during the mature stage,which provided a theoretical basis for high-quality plum breeding.