福建农业学报2024，Vol.39Issue(12)：1385-1391,7.DOI:10.19303/j.issn.1008-0384.2024.12.008
不同成熟度闽选矮蕉挥发性成分组成及变化
Volatiles in Ripening Minxuan Dwarf Bananas
摘要
Abstract
[Objective]Volatiles in maturing Minxuan dwarf bananas after color change were analyzed for quality and processing determinations.[Method]Headspace gas chromatography-mass spectrometry(HS-GC-MS)was applied for the chemical analysis in stages as the fruit peel color changing gradually from mostly green(S3)to partially yellow(S5)and from entirely yellow(S7)to appearance of numerous brown spots(S9).Principal volatiles released from the fruit in the process were determined.[Result]Twenty-three aldehydes,esters,and alcohols that scored greater than 800 on the index for a positive or negative correlation with the banana maturity were identified.Three of them existed in the stage of S3;11 in S5;21 in S7;and 22 in S9.Between the stages S3 and S5,aldehydes were the dominant aromatics.In S7-S9,aldehydes decreased significantly,while esters,mainly acetates and butyrates,increased significantly toward the end.Aldehydes and isoamyl acetate appeared to closely relate with the fruit maturation.The principal component scores clearly showed that the changes in type and content of the volatiles significantly parallelled the progress of fruit ripening.[Conclusion]The volatile substances in Minxuan dwarf bananas changed closely with the ripening of the fruits.Aldehydes and isoamyl acetate could be used an effective indicator to evaluate banana maturity.关键词
香蕉/闽选矮蕉/挥发性成分/成熟度Key words
Banana/Minxuan dwarf banana/volatiles/ripeness分类
农业科技引用本文复制引用
李海明,张帅,林宝妹,吴妙鸿,洪佳敏,吴水金..不同成熟度闽选矮蕉挥发性成分组成及变化[J].福建农业学报,2024,39(12):1385-1391,7.基金项目
福建省科技计划公益类专项(2021R1030006、2022R1030006) （2021R1030006、2022R1030006）
国家闽台特色作物种质资源圃项目(2022) （2022）
漳州市自然科学基金(ZZ2023J10) （ZZ2023J10）
