温度及单果包膜（IFW）对“玉金香”甜瓜采后贮藏期品质和芳香成分的影响
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摘要
“玉金香”甜瓜采后分别进行常温无膜(20℃)、常温包膜、低温无膜(9℃)、低温包膜四种处理，在贮藏期定期(20℃+IFW)、(9℃+IFW)测定其失重率、呼吸强度、可溶性固形物(TSS)、含酸量、硬度、口感评定及腐烂率的结果表明：低温和单果包膜可有效降低“玉金香”甜瓜在贮藏过程中的失重率，在贮藏第14天，低温包膜果实的失重率仅为0.22％，与之相比，常温无膜果实失重率高达2.45％。同样，低温和单果包膜能延缓果实衰老，抑制呼吸强度。常温无膜果实在贮藏第5天就出现呼吸高峰，RI达到30.72mg／kg.h，而低温包膜果实在第14天RI为17.48mg／kg.h。TSS(可溶性固形物)受温度及单果包膜影响较小，各处理贮藏期间果实的TSS均略有降低，果实含酸量随贮藏时间的延长略有下降，在整个贮藏期间，常温处理的果实硬度下降很快，并由于软腐病(Rhizopus stolonifer)和红粉病(Cephalothecium roseu叫的侵染引起的腐烂率持续上升，相比之下，低温能有效控制上述腐烂。
采用减压蒸馏、顶空气体捕集二种富集方法对“玉金香”果肉芳香成分进行收集，用气相色谱(GC)和质谱(MS)对芳香成分分离鉴定，同时对不同处理和不同贮藏阶段“玉金香”芳香成分的变化进行研究。通过减压蒸馏富集测定的总挥发物有5种，通过顶空法富集测定的芳香成分有6种，在贮藏瓜中两种方法均检测出6种。顶空法富集的芳香成分中酯类化合物含量较减压蒸馏富集法高。通过GC、MS分离鉴定的“玉金香”挥发性芳香化合物有乙酸乙酯、乙酸丁酯、3-甲基戊酸乙酯、2-甲基 2-丙醇、二乙醚、环己醇。以贮藏第10天的常温无膜处理果实的顶空法和减压蒸馏法的MS总
离子流图和峰面积图分析，顶空法测试的3－甲基戊酸乙酯、u乙醚、环己
醇含量显著高于减压蒸馏法，乙酸乙酯和乙酸丁酯含量略高，但减压蒸馏法
检测的2－甲基2－丙醇含量显著高于顶空法。
同一处理的不同贮藏阶段，挥发性芳香物质有明显变化。即贮藏时间越
长，芳香物质的含量也越多。常温无膜处理的果实第10天与其第5天相比，
除乙酸乙酯、乙酸丁酯含量有下降外，其他酯类、醇类、醚类的相对峰面积
含量都增加。
单果包膜对甜瓜芳香物质的释放量影响不大，但贮藏时间常温无膜处理
的果实二乙醚、3－甲基戊酸乙酯含量增加较多，乙酸乙酯、乙酸丁酯含量略
有下降。
低温无膜处理的2－甲基2－丙醇含量显著增加，二乙醚含量明显减少，3－
甲基戊酸乙酯和环己醇减少，乙酸乙酯和乙酸丁酯总量增加。
Four post-harvest treatments were applied on "Yujinxiang" melon: room temperature(20 ℃ ) without IFW , temperature(20 ℃ )with IFW, cool temperature(9℃)
without IFW, and cool temperature(9 ℃) with IFW. Quality parameters, including weight losses, respiration rate, total soluble solids (TSS), organic acid
content, hardness, sensory evaluation and incidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decrease the weight losses of fruit. The weight losses of fruit stored at lower temperature with IFW were 0.22%, however the ones held at room temperature without IFW reached as high as 2.45% after 14d harvested. Lower temperature and IFW could delay fruit aging, decrease respiration rate of fruit. The climecteric peak appeared after 5d harvested for the fruit stored at room temperature; the respiration rate was 30.72mg/kg.h, however fruit held at lower temperature with IFW had 17.48mg/kg.h. There were no differences of TSS among temperature and IFW. TSS decreased with increased storage time, also. The organic acid content declined with increased storage time, and the hardness of fruit at room temperature decreased rapidly during storage. Rots caused by Rhizopus stolonifer and Cephdlotbecium roseum increased with increased storage time. Lower temperature could hibite the lesion spreading.
Two enrichment methods for aroma collection used in our study were reduced pressure distillation and headspace gas method. Gas chromatography and mass spectrometry (GC-MS)were used in disperating and identify. Meanwhile,
change of fruit aroma composition with different treatments were researched.
Five volatile compounds in fresh were determined with reduced pressure distillation enrichment method , and six aroma volatile compounds with headspace gas method. The headspace gathered more ester compounds in aroma composition than that of reduced pressure distillation. The main volatile compounds of "Yujinxiang" melon were ethyl acetate, butyl acetate, pentanoic acid,3-methyl,ethyl ester, 2-methyl-2-propanol, diethylether, cyclohexanol. From the total ion current chart and peak area chart of MS indicated that the fruit stored at room temperature without IFW at 1 Od after havested, the content of pentanoic acid,3-methyl,ethyl ester, diethylether, cyclohexanol by headspace were remarkalely more than that of reduced pressure distillation, however, the content of 2-methyl-2-propanol was notability more than that of headspace.
The volatile aroma composition storage showed apparently change. The longer period during storage, the more content of aroma composition. Fruit stored lOd were compare with the ones stored 5d at room temperature without IFW, the contents of other ester, ethanol, ether comparatively increased, except the contents of ethyl acetate, butyl acetate declined.
IFW had a little effect on the volatile aroma composition of melon. However, the contents of diethylether, pentanoic acid,3-methyl,ethyl esther increased obviously, and the contents of ethyl acetate, buthyl acetate declined slightly. At lower temperature without IFW, the content of 2-methyl-2-propanol in compared with ethyl acetate, butyl acetate increased remarkable, the content of diethylether in compared with pentanoic acid,3-methyl,ethyl ester, cyclohexanol declined distinctly.
采用减压蒸馏、顶空气体捕集二种富集方法对“玉金香”果肉芳香成分进行收集，用气相色谱(GC)和质谱(MS)对芳香成分分离鉴定，同时对不同处理和不同贮藏阶段“玉金香”芳香成分的变化进行研究。通过减压蒸馏富集测定的总挥发物有5种，通过顶空法富集测定的芳香成分有6种，在贮藏瓜中两种方法均检测出6种。顶空法富集的芳香成分中酯类化合物含量较减压蒸馏富集法高。通过GC、MS分离鉴定的“玉金香”挥发性芳香化合物有乙酸乙酯、乙酸丁酯、3-甲基戊酸乙酯、2-甲基 2-丙醇、二乙醚、环己醇。以贮藏第10天的常温无膜处理果实的顶空法和减压蒸馏法的MS总
离子流图和峰面积图分析，顶空法测试的3－甲基戊酸乙酯、u乙醚、环己
醇含量显著高于减压蒸馏法，乙酸乙酯和乙酸丁酯含量略高，但减压蒸馏法
检测的2－甲基2－丙醇含量显著高于顶空法。
同一处理的不同贮藏阶段，挥发性芳香物质有明显变化。即贮藏时间越
长，芳香物质的含量也越多。常温无膜处理的果实第10天与其第5天相比，
除乙酸乙酯、乙酸丁酯含量有下降外，其他酯类、醇类、醚类的相对峰面积
含量都增加。
单果包膜对甜瓜芳香物质的释放量影响不大，但贮藏时间常温无膜处理
的果实二乙醚、3－甲基戊酸乙酯含量增加较多，乙酸乙酯、乙酸丁酯含量略
有下降。
低温无膜处理的2－甲基2－丙醇含量显著增加，二乙醚含量明显减少，3－
甲基戊酸乙酯和环己醇减少，乙酸乙酯和乙酸丁酯总量增加。
Four post-harvest treatments were applied on "Yujinxiang" melon: room temperature(20 ℃ ) without IFW , temperature(20 ℃ )with IFW, cool temperature(9℃)
without IFW, and cool temperature(9 ℃) with IFW. Quality parameters, including weight losses, respiration rate, total soluble solids (TSS), organic acid
content, hardness, sensory evaluation and incidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decrease the weight losses of fruit. The weight losses of fruit stored at lower temperature with IFW were 0.22%, however the ones held at room temperature without IFW reached as high as 2.45% after 14d harvested. Lower temperature and IFW could delay fruit aging, decrease respiration rate of fruit. The climecteric peak appeared after 5d harvested for the fruit stored at room temperature; the respiration rate was 30.72mg/kg.h, however fruit held at lower temperature with IFW had 17.48mg/kg.h. There were no differences of TSS among temperature and IFW. TSS decreased with increased storage time, also. The organic acid content declined with increased storage time, and the hardness of fruit at room temperature decreased rapidly during storage. Rots caused by Rhizopus stolonifer and Cephdlotbecium roseum increased with increased storage time. Lower temperature could hibite the lesion spreading.
Two enrichment methods for aroma collection used in our study were reduced pressure distillation and headspace gas method. Gas chromatography and mass spectrometry (GC-MS)were used in disperating and identify. Meanwhile,
change of fruit aroma composition with different treatments were researched.
Five volatile compounds in fresh were determined with reduced pressure distillation enrichment method , and six aroma volatile compounds with headspace gas method. The headspace gathered more ester compounds in aroma composition than that of reduced pressure distillation. The main volatile compounds of "Yujinxiang" melon were ethyl acetate, butyl acetate, pentanoic acid,3-methyl,ethyl ester, 2-methyl-2-propanol, diethylether, cyclohexanol. From the total ion current chart and peak area chart of MS indicated that the fruit stored at room temperature without IFW at 1 Od after havested, the content of pentanoic acid,3-methyl,ethyl ester, diethylether, cyclohexanol by headspace were remarkalely more than that of reduced pressure distillation, however, the content of 2-methyl-2-propanol was notability more than that of headspace.
The volatile aroma composition storage showed apparently change. The longer period during storage, the more content of aroma composition. Fruit stored lOd were compare with the ones stored 5d at room temperature without IFW, the contents of other ester, ethanol, ether comparatively increased, except the contents of ethyl acetate, butyl acetate declined.
IFW had a little effect on the volatile aroma composition of melon. However, the contents of diethylether, pentanoic acid,3-methyl,ethyl esther increased obviously, and the contents of ethyl acetate, buthyl acetate declined slightly. At lower temperature without IFW, the content of 2-methyl-2-propanol in compared with ethyl acetate, butyl acetate increased remarkable, the content of diethylether in compared with pentanoic acid,3-methyl,ethyl ester, cyclohexanol declined distinctly.
引文
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2．张建军．苹果汁芳香物质的研究，Ⅰ、固相萃取法制备苹果混合汁芳香物样品．食品工业科技 1992，6：25～29．
3．邢其毅，全声等．荔枝香气化学成分的研究．北京大学学报．1995，31(2)：159～165．
4．侯东民．水果蔬菜薄膜气调贮藏．清华大学出版社，1992．
5．何建强．自发气调保鲜体系的稳态处理初探．植物生理学通讯．1992，28．
6．张敏，张秀玲等．晚香梨的自发气调贮藏对营养成分的影响．食品研究与开发．2001，22(6)：64～66．
7．陈雷，秦智伟．甜瓜采后生理和贮藏保鲜研究进展．北方园艺．1999，129(6)：24～27．
8．丁耐克．食品风味化学．中国轻工业出版社．1999．
9．崔桂友．风味化学的研究困境与前景．食品科学，1995，16(10)：24～28．
10．张唯一，毕阳．果蔬采后病害与控制．中国农业出版社．1996．
11．李喜宏，陈丽．实用果蔬保鲜技术．科学技术文献出版社．2000．6．
12．潘坤永，杨左军等．固相微萃取技术的发展及在检验检疫中的应用．检验检疫科学．2002，12(2)：48～51．
13．李记明，宋长冰等．葡萄与葡萄酒芳香物质研究进展．西北农业大学学报．1998，26(5)：105～109．
14．朱旗，施兆鹏等．采取减压蒸馏萃取法研究速溶绿茶香气在加工过程中的变化．湖南农业大学学报2001，27(3)：218～220．
15．朱旗，施兆鹏等．采用顶空吸附法研究速溶绿茶香气在加工过程中的变化．湖南农业大学学报2001，27(2)：97～99．
16．朱旗，施兆鹏等．用顶空吸附法与茶汤过柱吸附法分析绿茶香气．湖南农业大学学报2001，27(6)：469～471．
17．李拥军，施兆鹏．柱吸附法和SDE提取香气的研究．湖南农业大学学报．2001，27(4)：295～299．
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