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四种wampee品种在不同成熟阶段的水果质量参数和挥发性化合物的变化

Xiaoqin Mo¹, Diao Cai¹, Hongbin Yang²

¹National Key Laboratory for Tropical Crop Breeding, Key Laboratory of Biology and Genetic Resources of Tropical Crops, Ministry of Agriculture and Rural Affairs, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Sanya/Haikou Hainan 572024/571101, China.

Food chemistry: X

|April 10, 2025

概括

皮果的味道随着成熟而变化. 根据口味和香味的特征,确定了新鲜消费 (第四阶段) 和加工 (第三阶段) 的最佳收获时间.

科学领域:

园艺科学园艺科学
食品化学食品化学
感官分析感官分析

背景情况:

旺皮 (Clausena lansium) 是一种营养丰富的水果,其风味特征随着成熟而显著变化.
了解这些变化对于优化收获时间和提高水果质量至关重要.

研究的目的:

在五个成熟阶段全面描述四种wampee品种的风味质量.
识别关键的芳香活性化合物及其与感官属性的相关性.

主要方法:

分析总溶性固体 (TSS),TSS/TA比,溶性糖,氨基酸和有机酸.
使用头部空间-固体相微提取-气相染色学-质谱法 (HS-SPME-GC-MS) 识别挥发性化合物.
对芳香活性标记物的选和与CIE a*值的相关性分析.

主要成果:

可溶性糖,氨基酸和TSS增加,而TA和有机酸随着成熟而减少.
确定了57种挥发性化合物,其中大多数具有峰值和随后的下降.
CIE a*值与酸甜的味道有很强的相关性,表明其作为成熟度指标的潜力.

结论:

在成熟阶段4的Wampee果实 (CIE a* 4-8) 建议新鲜食用,因为它具有平衡的味道和香气.
在成熟阶段3的Wampee果实 (CIE a* 0-4) 适合加工.
这些发现为优化wampee收获和质量提升提供了宝贵的见解.

关键词:

芳香活性标记物芳香活性标记物水果质量水果的质量.成熟阶段成熟阶段挥发性化合物挥发性化合物在Wampee,你会看到Wampee.

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Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.