关键词: 草莓, 果实, 发育阶段, 风味, 芳香物质, 醇酰基转移酶

Abstract: Fragaria×ananassa Duch. 'Toyonoka'and Fragaria×ananassa Duch. 'Rosa' were used to study the changes of aroma components and their relative content by using GC-MS, at the same time, alcohol acyltransferase activity was determined with the method of DTNB colorimetry. The majority of aroma components were determined to be esters(32.18%),aldehydes(19.55%) and ketones(16.82%) in ripe Toyonoka. While the majority of aroma components were determined to be aldehydes(41.51%) and ester(23.25%) in ripe Rosa fruit. In the process of strawberry fruit development the relative content of ketones and esters increased, while the relative content of alcohols and aldehydes decreased. In Toyonoka fruit, the relative content of esters was 4 times more at the red ripe stage than those at the pink stage. While the relative content of alcohols decreased from 54.35% at the red ripe stage to 5.17% at the pink stage. The AAT activity increased obviously in Toyonoka and Rosa in the development of the fruit. In addition, the AAT activity was greater in Toyonoka than that in Rosa fruit at various development stages.

Key words: Strawberry, Fruit, Development stage, Flavour, Aroma component, Alcohol acyltransferase