HJAS  >> Vol. 5 No. 5 (October 2015)

    Comparative Analysis of Aroma Components of ‘Lumi 1’ Cultivated in Different Cultivation Environments

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朱翠英,付喜玲,肖 伟,陈修德,李 玲,王 超,高东升:山东农业大学园艺科学与工程学院,山东 泰安

设施香气Greenhouse Peach Aroma



The purpose of this study is to investigate the components of aroma by selecting a new variety of ‘Lumi 1’ peach fruit under distinct conditions (outdoors and greenhouse) through using Head Space Solid-Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) coupled techniques. The results show that there are significant differences in the components of aroma in peach fruit under different cultivating conditions. None of aldehydes, ketones, and acids are found in both outdoor and greenhouse conditions; however, 8 categories of aroma of 26 kinds of compounds are found outdoors, which are higher than 5 categories of aroma of 25 kinds of compounds in greenhouse. The major components of aroma are esters, accounting for 91.23% and 84.89% respectively, of which the highest contents of hexylacetate are 72.4% and 58.98% respec-tively. A total of 7 kinds of characteristic aroma are found in the current study, and the content of 7 aromas outdoors is 90.61%, which is lower than 88.26% of 4 aromas in greenhouse. The main reasons for being lack of flavour in greenhouse result from the decrease of ester compounds of “fruity type”, the decrease of the categories and contents of alcohol compounds of “green type”, the lack of aldehydes, acids and flavonoids, and the increase of terpenoid compounds of “floral type”.

朱翠英, 付喜玲, 肖伟, 陈修德, 李玲, 王超, 高东升. 不同栽培环境下桃果实香气成分的比较分析[J]. 农业科学, 2015, 5(5): 167-174. http://dx.doi.org/10.12677/HJAS.2015.55025


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