摘要
为探究果色和成熟度对樱桃番茄果实挥发物的影响,用顶空固相微萃取-气相色谱-质谱联用法测定育种自交系材料金珠(橙)、黑樱桃1(紫)、1号(粉)、红珍珠(红)在绿熟期、转色期和红熟期的挥发物.分析发现,橙色番茄挥发物明显高于红色和粉色番茄.橙色番茄在绿熟期,紫色番茄在转色期和红熟期挥发物最高,而粉色番茄挥发物始终最低.气味强度由挥发物质量浓度和嗅觉阈值决定.3-甲基-丁醛、(E,E)-2,4-庚二烯醛、1-戊烯-3-酮、己醛、苯甲醛和(Z)-3-己烯-1-醇对番茄气味贡献较大.红色、橙色和紫色番茄分别在绿熟期、转色期和成熟期气味最浓.随着果实成熟,挥发物质量浓度持续增加,气味更加浓郁.果色和成熟度对挥发物有显著影响.
Abstract
To analyze the effect of fruit color and ripening on the volatile profile of cherry tomatoes,the volatile compositions of the inbred lines Jinzhu (orange),Heiyingtao 1 (purple),1 Hao (pink),and Hongzhenzhu (red),were measured at the mature green,turning and red stages by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectroscopy (GC-MS).The volatile content of orange tomato fruit was significantly higher than that of red and pink tomato fruit at each stage.The highest content of volatiles appeared in the orange tomato fruit at the mature green stage and in purple tomato fruits at the turning and red stages,and the lowest content of volatiles was always observed in pink tomato fruits during the whole period.The intensity of volatile odor was determined by the concentration and olfactory threshold of volatiles.3-Methyl-butanal,(E,E)-24-heptadienal,1-penten-3-one,hexanal,benzaldehyde,and (Z)-3-hexen-1-ol contributed significantly to tomato odor.The strongest odor was observed in red,orange,and purple tomato fruit at the mature green,turning and red stages,respectively.With fruit ripening,the concentration of total volatile components was increased,and the odor became stronger.In conclusion,fruit color and ripeness have a significant effect on the volatile profile of cherry tomatoes.
国家科技期刊平台
NSTL
维普
万方数据