园艺学报 ›› 2014, Vol. 41 ›› Issue (7): 1443-1450.

• 研究报告 • 上一篇    下一篇


李芳芳1,张虎平1,2,*,何子顺3,陶书田1,李 格2,张绍铃1,*   

  1. 1 南京农业大学园艺学院,梨工程技术研究中心,南京 210095;2 石河子大学农学院园艺系,新疆石河子 832003;
    3 库尔勒市香梨研究中心,新疆库尔勒 841000
  • 出版日期:2014-07-25 发布日期:2014-07-25
  • 基金资助:

Effects of Bagging on Soluble Sugars , Organic Acids , and Aroma
Compounds in Pyrus sinkiangensis‘Korla Xiangli’Fruit

LI Fang-fang1,ZHANG Hu-ping1,2,*,HE Zi-shun3,TAO Shu-tian1,LI Ge2,and ZHANG Shao-ling1,*   

  1. 1Centre of Pear Engineering & Technology Research,College of Horticulture,Nanjing Agricultural University,Nanjing
    210095,China;2Department of Horticulture,College of Agriculture,Shihezi University,Shihezi,Xinjiang 832003,
    China;3Research Center of Korla Fragrant Pear of Korla City,Korla,Xinjiang 841000,China
  • Online:2014-07-25 Published:2014-07-25

摘要: 以不套袋‘库尔勒香梨’(Pyrus sinkiangensis Yü‘Korla Xiangli’)果实为对照,采用高效液
析了套紫色塑料膜袋和单层白色纸袋(NK-15 小林袋)对果实可溶性糖、有机酸和香气物质的影响。结
著减少(P < 0.05),而葡萄糖和果糖含量变化不显著;(2)果实套紫色塑料膜袋后苹果酸含量显著减少(P <
0.05),套单层白色纸袋后柠檬酸含量显著升高(P < 0.05),而莽草酸、草酸和奎尼酸含量在各处理间没

关键词: 梨, 套袋, 可溶性糖, 有机酸, 香气

Abstract: Bagging is an effective method of improving fruit quality in fruit production and has been widely used to improve fruit appearance,decrease pesticide/fungicides residues and increase commercial value. In order to compare the effects of different bag materials on internal fruit quality,the effects of purple plastic film bag and single-layer white paper bag(Kobayashi NK-15)on soluble sugars,organic acids,and aroma compounds in Pyrus sinkiangensis Yü‘Korla Xiangli’fruit were investigated by high performance liquid chromatography(HPLC),headspace solid-phase microextraction(HS–SPME)combined with gas chromatography-mass spectrometry(GC–MS)with non-bagged fruit as control. The results showed:(1) There were no significant differences in sugars contents between fruit with purple plastic film bag and non-bagged fruit. The contents of sucrose and sorbitol in fruits with single-layer white paper bag were significantly lower than that of non-bagged fruit(P < 0.05)but there were no significant differences in the contents of glucose and fructose. (2) Compared with non-bagged fruit,the content of malic acid were reduced significantly(P < 0.05)in fruit with purple plastic film bag and the contents of citric acid in fruit with single-layer white paper bag were increased significantly(P < 0.05). However,there were no significant differences in the contents of shikimmi acid,oxalic acid and quinic acid among different treatments. (3) There were distinct differences in the composition and contents of volatile compounds among different treatments. Bagging reduced volatiles varieties and relative contents of pear fruit,especially for esters with fruity smell. These results potentially suggest that bagging limite formation of whole fruit flavor,but the negative effects of plastic film bag on fruit flavor compounds lower than paper bag,and therefore the plastic film bag should be selected firstly in bagging cultivation of‘Korla Xiangli’fruit together with cost and work efficiency.

Key words: pear, bagging, soluble sugar, organic acid, aroma