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利用电子鼻评价桃果实香气
严娟, 蔡志翔, 张明昊, 徐子媛, 沈志军, 马瑞娟, 俞明亮
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(江苏省农业科学院果树研究所/江苏省高效园艺作物遗传改良重点实验室, 南京210014)
摘要:
为了明确不同桃品种资源果实香气差异,对桃果实香气评价和品质改良提供参考,本研究利用电子鼻系统对桃品 种资源果实整果香气进行测定和区分。通过PEN 3.5 电子鼻系统采集74 份不同品种资源桃果实芳香成分并得到了不同传感器 的响应值,采用主成分(PCA)、线性判别式(LDA)和负荷加载(LO)方法分析数据。LO 分析结果显示,W1W(硫化氢)、W1S(甲 烷类)、W5S(氮氧化物类)、W2W(芳香成分与有机硫化物)传感器对供试桃果实香气的评价起主要作用;结合PCA 和区分度 值表明‘白花水蜜’、‘脆保’、‘春冠’、‘奉罐1 号’、‘菊黄’和‘红肉桃1 号’与其他供试品种资源的香气区别较大;LDA 可将不同果实生育期桃较好区分,长、中、短不同果实生育期桃甲烷类和芳香成分与有机硫化物传感器响应值差异显著(p <0.05);LDA 可将硬肉类型(肉质绵)与其它4 种肉质类型桃(不溶质、硬溶质、软溶质和硬质)区分开,且硬肉类型与其 它4 种肉质类型桃甲烷类传感器响应值差异显著(p<0.05);LDA 无法区分不同肉色的桃,且各传感器响应值差异不显著。 结果表明生育期长短对桃果实香气有明显影响;硬肉类型桃香气较独特;不同肉色桃香气接近。
关键词:    果实香气  电子鼻  果实生育期  肉质  果肉颜色
DOI:10.13430/j.cnki.jpgr.20200616002
投稿时间:2020-06-16修订日期:2020-07-01
基金项目:桃、草莓种质资源的收集、鉴定、编目、繁种与入库(圃)保存(19190156);国家园艺种质南京桃、草莓分库(NHGRC2020-NH16)
Evaluation of Aroma in Peach Fruit by Electronic Nose
YAN Juan, CAI Zhi-xiang, ZHANG Ming-hao, XU Zi-yuan, SHEN Zhi-jun, MA Rui-juan, YU Ming-liang
(Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Nanjing, 210014)
Abstract:
In order to provide reference for peach fruit evaluation and quality improvement, the aroma components were evaluated using the electronic nose system PEN 3.5 in the fruit of 74 peach varieties. The response values from different sensors were recorded, followed by the analysis of PCA, LDA and LO. LO analysis results showed that four sensors W1W (hydrogen sulfide), W1S (methane compounds), W5S (nitrogen oxides) and W2W (aromatic components and organic sulfides) played a major role in the evaluation of the aroma of the tested peach fruit. PCA results and discrimination values indicated that the aromas of six varieties ‘BaihuaShuimi’, ‘Cuibao’, ‘Springcrest’, ‘Fengguan 1’, ‘Ju Huang’ and ‘Hongroutao 1’ were observed with obvious differences with those of other tested varieties. LDA results were differing in peaches with different fruit development periods, i.e., the methane compounds, aromatic components and organic sulfides were significantly different (p<0.05). With the LDA results, the peaches with flesh texture wooliness (soft) were identified with significant difference (p<0.05) from the other four flesh types (non-melting, hard melting, soft melting, and stony hard). However, LDA was not applied to discriminate flesh colors. The results indicated that: 1) the period of fruit development represented a significant effect on the aroma of peach fruit, 2) peaches with wooliness flesh texture have unique aromas, and 3) the aromas from peaches with different flesh colors are detected without a significant difference.
Key words:  Peach  fruit aroma  electronic nose  fruit development period  flesh texture  flesh color

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