套袋对日光温室桃果实品质及香气组分的影响OA北大核心CSTPCD

In order to investigate the effects of bagging on fruit quality and aroma components of peach in solar greenhouse,two peach varieties,'Chunxue'and'Zhongtaohongyu',were selected for inner black and outer yellowish double-layer bag covering treatment and fruit without bagging treatment were used as control.The traditional methods and HS-SPME-GC-MS were used to determine the fruit weight,skin color,soluble sugar,total sugar,organic acid,total acid content and volatile aroma components of'Chunxue'peach and'Zhongtaohongyu'peach.The results showed that:Compared with control,the bagging treatment improved the fruit weight and total volatile aroma components significantly,but decreased the contents of glucose,sucrose and malate,while the contents of fructose,sorbitol,tartaric acid and citric acid had no significant change.A total of 44 main volatile aroma components belonging to seven classes(aldehydes,esters,alcohols,lactones,terpenes,hydrocarbons,ketones)were detected in all samples.Among these compounds,aldehydes were the most abundant,followed by esters,alcohols and lactones,and terpenoids,hydrocarbons and ketones were the lowest.The contents of aldehydes,ketones and aroma increased significantly after bagging.Hexal,Z-3-hexenal,E-2-hexenal,hexyl acetate and β-ionone were identified as key aroma-active compounds of'Chunxue'peach and'Zhongtaohongyu'peach.In conclusion,the bagging treatment can increase fruit size,improve the color of fruit surface,change the content of sugar and acid components,increase the volatile aroma content of fruit,and significantly improve the appearance quality as well as strong aroma.