寒旱农业科学2025，Vol.4Issue(3)：266-271,6.DOI:10.3969/j.issn.2097-2172.2025.03.011
不同处理下元帅系苹果果实香气差异分析
Analysis of Aroma Differences in the Delicious Strain Apple Fruits under Different Treatments
摘要
Abstract
By analyzing the aroma of the Delicious strain apple fruits after using fruit shaping agents to improve fruit appearance and applying post-harvest storage for preservation,this study aimed to enhance the original fruit aroma and quality of processed apple products,providing guidance for the production of processing-grade Delicious strain apples.Solid-phase microextraction and peak area normalization methods were used to analyze the aroma components and contents of three fruit types:untreated and stored at room temperature(ordinary mealy fruit),untreated and stored at low temperature(ordinary fruit),and treated with a fruit shaping agent and stored at low temperature(elongated fruit).Results showed that a total of 99 aroma compounds were detected across the three fruit types,including 62 esters,12 alcohols,7 aldehydes,7 acids,3 olefins,3 alkanes,1 ketone,and 4 other compounds.The relative aroma contents of ordinary mealy fruit,ordinary fruit,and elongated fruit were 84.95%,82.60%,and 70.71%,respectively.Among the detected aroma compounds,22 had a relative content greater than 1.00%,including 18 esters,2 aldehydes,1 olefin,and 1 alkane.The relative contents in ordinary mealy fruit,ordinary fruit,and elongated fruit were 75.97%,75.31%,and 62.10%,respectively.Considering these findings,Tianshui Delicious strain apples exhibit a rich aroma profile.In the cultivation of Delicious strain apple for processing-grade utilization,where high aroma intensity is desired,the use of fruit shaping agents is not recommended.Instead,post-harvest room-temperature storage before processing is advised to enhance fruit aroma concentration and improve the natural flavor of processed products.关键词
元帅系苹果/果实/香气成分/香气值/差异/分析Key words
Delicious strain apple/Fruit/Aroma component/Aroma value/Difference/Analysis分类
农业科技引用本文复制引用
李帼英,王花,赵新红,赵娜..不同处理下元帅系苹果果实香气差异分析[J].寒旱农业科学,2025,4(3):266-271,6.基金项目
甘肃省科技计划项目(技术创新引导计划)(22CX8NE181). （技术创新引导计划）
