Effect of Priming Leaf on Strawberry Fruit Aroma Component

ACTA HORTICULTURAE SINICA ›› 2004, Vol. 31 ›› Issue (2): 230-232.

• 研究报告 • Previous Articles Next Articles

Effect of Priming Leaf on Strawberry Fruit Aroma Component

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

(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

Abstract

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

CLC Number:

S663．4

Jiang Yuanmao;Peng Futian;Liu Songzhong;Shu Huairui;Li Kechang. Effect of Priming Leaf on Strawberry Fruit Aroma Component[J]. ACTA HORTICULTURAE SINICA, 2004, 31(2): 230-232.

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Effect of Priming Leaf on Strawberry Fruit Aroma Component

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