食品与发酵工业2025，Vol.51Issue(10)：321-327,7.DOI:10.13995/j.cnki.11-1802/ts.038784
贡柑果实采后贮藏期间主要香气物质变化分析
Change analysis of major aroma volatile compounds of 'Gonggan' mandarin fruits during postharvest storage
摘要
Abstract
'Gonggan' mandarin(Citrus reticulata cv.Gonggan)is a cultivated high-quality citrus variety in South China.However,the flavor of 'Gonggan' fruits deteriorates rapidly during postharvest storage.This study aimed to explore the change of flavor quality and flavor compounds in 'Gonggan' fruits during postharvest storage at room temperature(20 ℃)and low temperature(7.5℃).The aroma volatile compounds in fruit pulps were extracted with a solid phase microextraction(SPME)fiber and analyzed using gas chromatography-mass spectrum(GC-MS).During storage,there were no significant changes in the"sweetness"quality,the"sourness"quality,soluble solid content,and titratable acid content.However,the deterioration of"aroma"quality was the major change of flavor quality in 'Gong-gan' fruits.Among the 23 major aroma volatile compounds in 'Gonggan' fruits,the content of 16 volatiles decreased significantly in the early stage of storage(0-12 days),and the content of other three volatiles decreased significantly in the late stage of storage(12-28 days).These results indicated that the decrease of the content of aroma volatile compounds such as ethyl butanoate,β-myrcene,D-limo-nene,linalool,1-octanal,and 1-decanal was the main reason for the postharvest flavor deterioration of 'Gonggan' fruits,and the early stage of storage was the key period for the change of aroma volatile compounds.In addition,refrigerated storage could effectively delay the decline of the content of four volatiles in the early stage of storage and the decrease of three volatiles in the late stage of storage.These re-sults indicated that refrigerated storage was an effective technique to delay the postharvest flavor deterioration of 'Gonggan' fruits.The re-sults of this study would facilitate the understanding of postharvest changes of aroma compounds in 'Gonggan' fruits and provide a theoret-ical basis for the innovation of postharvest preservation technology for 'Gonggan' fruits.关键词
柑橘/贡柑/香气/挥发性有机化合物/采后/贮藏Key words
citrus/'Gonggan'/aroma/volatile organic compound/postharvest/storage引用本文复制引用
邱迪洋,朱从一,樊睿怡,毛根林,黄永敬,吴平治,曾继吾..贡柑果实采后贮藏期间主要香气物质变化分析[J].食品与发酵工业,2025,51(10):321-327,7.基金项目
国家现代农业(柑橘)产业技术体系(CARS-26) （柑橘）
2022年广东省乡村振兴战略专项资金(XM-101022-13,2022-NBH-00-017) （XM-101022-13,2022-NBH-00-017）
广州市科技计划项目(2023A04J0798) （2023A04J0798）
广东省农业科学院项目(202113TD,R2020PY-JG001,201915) （202113TD,R2020PY-JG001,201915）
