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园艺学报 ›› 2004, Vol. 31 ›› Issue (2): 230-232.

• 研究报告 • 上一篇    下一篇

草莓摘叶处理对果实芳香物质的影响

姜远茂;彭福田;刘松忠;束怀瑞;李可昌
  

  1. ( 山东农业大学园艺学院,泰安 271018; 中国科学院广州地球化学研究所,广州 510640)
  • 收稿日期:2003-05-13 修回日期:2003-07-08 出版日期:2004-04-25 发布日期:2004-04-25

Effect of Priming Leaf on Strawberry Fruit Aroma Component

Jiang Yuanmao;Peng Futian;Liu Songzhong;Shu Huairui;Li Kechang
  

  1. (Horticultural Department of Shandong Agricultural University,Tai'an 271018,China;Guangzhou Institute of Geochemistry,Chinese Academy of Sciences,Guangzhou 510640,China)
  • Received:2003-05-13 Revised:2003-07-08 Online:2004-04-25 Published:2004-04-25

摘要: 对草莓(Fragaria×ananassa Duch.)‘哈达’品种坐果后植株进行摘叶处理,对成熟果实的糖类和芳香物质含量进行了测定分析,结果表明:不摘叶、摘1/3叶和摘2/3叶3个处理果实GC/MS分析分别检测出43、33和37种芳香物质成分。随摘叶程度加重,芳香物质成分中酯类的相对含量呈下降趋势,而醛类的相对含量呈上升的趋势;2,5-二甲基-4-甲氧基-3(2H)-呋喃酮的相对含量明显降低;果糖和总糖含量显著降低。

关键词: 草莓, 摘叶, 芳香物质, GC/MS分析

Abstract: Sugar and aroma components in fruits of strawberry(Fragaria×ananassa Duch.CV.Hada) were analyzed under priming leaf treatment.The results were as follow:43,33 and 37 types aroma components were identified in not priming leaf,1/3 priming leaf and 2/3 priming leaf treatments respectively.Aldehyde aroma concentration increased with the increasing of priming leaf severity,while the concentration of ester aroma,2,5-dimethyl-4-methoxy-3 (2H)-Furanone,fructose and total sugars in fruits significantly decreased.

Key words: Strawberry (Fragaria×ananassa Duch.), Priming leaf, Aroma component, GC/MS analysis

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