食品工业科技2024，Vol.45Issue(15)：274-282,9.DOI:10.13386/j.issn1002-0306.2023080152
不同品种番茄采后品质和挥发性物质差异分析
Analysis of Postharvest Quality and Volatile Substances of Different Tomato Varieties
摘要
Abstract
In order to clarify the differences of postharest quality and volatile substances of different tomato varieties,the volatile substances of different tomato varieties('567''Provence''Youshi No.3''Warrior 808''Meiqi')were determined by gas chromatography-ion mobility spectroscopy(GC-IMS),and the quality indexes were discussed.'567'tomato fruit was round-shaped.The'Provence'tomato was near-round and had the highest titrable acid content.'Youshi No.3'tomato fruit was round-shaped,whose soluble solid content and fruit firmness was the highest.'Warrior 808'tomato was a near-round fruit.'Meiqi'tomato fruit was near-round,whose the skin color was the most shiny,which contained the most red color and the highest vitamin C content.A total of 57 volatile substances were detected in 5 varieties of tomato fruits,of which 51 volatile substances were identified,including 18 aldehydes,11 esters,8 ketones,8 alcohols,2 furans,3 terpenes and 1 others.There were differences in the main volatiles of different varieties of tomatoes.The volatiles present in all five varieties of tomatoes were ethyl butyrate(apple flavour),trans-2-hexenal(green banana).Hexanol(fruity flavour),propionic acid(sour flavour),and hexyl acetate(fruity flavour)were the main odour substances of'Meiqi'tomato.Basilene(tropical citrus flavour),ethyl acetyl propionate(fruity flavour),ethyl isobutyrate(sweet flavour)were the main odour substances of'567'tomato.And 2-methylbutyl acetate(sweet banana flavour)was the main odour substance of'Provence'tomato.Moreover,(Z)-4-heptenal(creamy flavour)was the main odour substance of'Warrior 808'tomato.Lastly,1-octen-3-one(mushroom flavour)was the main odour substance of'Youshi No.3'tomato.In light of this,the differences of postharvest quality of different varieties of tomato fruits were identified in this experiment,and gas chromatography-ion mobility spectroscopy can effectively evaluate the differences of volatile substances.关键词
番茄/品种/品质/挥发性物质/气相离子迁移色谱(GC-IMS)Key words
tomato/breed/quality/volatile substances/gas chromatography-ion mobility spectroscopy(GC-IMS)分类
轻工纺织引用本文复制引用
赵竞伊,张鹏,曹森,吴迪,李东华,段玉权,李江阔..不同品种番茄采后品质和挥发性物质差异分析[J].食品工业科技,2024,45(15):274-282,9.基金项目
甘肃省科技计划重大项目(21ZD4NA016) （21ZD4NA016）
贵州省科技计划项目(黔科中引地[2022]4050) （黔科中引地[2022]4050）
辽宁省教育厅科学研究面上项目(LJKZ0444). （LJKZ0444）
