| 李彦彪,刘洋,陆其华,陈文欣,杨芬,李军.不同套袋处理对槜李果实品质及香气物质的影响[J].中国南方果树,2026,55(4):220-225 |
| 不同套袋处理对槜李果实品质及香气物质的影响 |
| The Effects of Different Bagging Treatments on Fruit Quality and Volatile Aroma Compounds of Zuili Plum(Prunus salicina) |
| 投稿时间：2025-12-01 修订日期：2026-01-14 |
| DOI： |
| 中文关键词: 槜李 套袋处理 果实品质 香气物质 |
| 英文关键词:Zuili Plum Bagging Treatments Fruit Quality Aroma Compounds |
| 基金项目:嘉兴市公益性研究计划项目（2024AY10058）；嘉兴市科技特派员专项（K2024-1-1-15）；嘉兴市级科技计划项目公益性研究专项(2025CGZ056) |
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| 中文摘要: |
| 为了研究不同遮光处理对槜李果实品质和香气物质的影响规律，为槜李果实品质的调控提供理论依据。本项目以8年生“龙种”槜李为实验材料，以自然光照为对照（CK），设置透光率分别为50%、15%、5%、0的4个处理（分别用T1、T2、T3、T4表示），通过测定各处理成熟时期槜李果实基本品质及香气风味物质的含量，分析光照与果实品质指标之间的关系。结果发现，不同遮光处理下的果实品质指标差异显著。随着遮光程度的加深，果实可溶性固形物、可溶性糖、糖酸比和固酸比含量逐渐降低，果实中醛类物质的相对含量逐渐升高，酯类物质的种类逐渐减少。T1与CK处理的可溶性固形物含量无显著差异，可溶性糖含量略有降低，香气物质种类差异较小，但两者果实品质均明显优于T2、T3和T4处理。对香气组分分析发现，酯类和醛类物质是槜李果实香气物质的主要成分，正己醛、乙酸己酯、2-壬酮和壬醛是槜李果实主要的香气物质。综上可以得出，适度遮光对槜李品质的影响较小，但过度遮光处理不利于槜李果实中可溶性固形物和可溶性糖的积累，果实香气物质种类减少。生产中可以通过改善光照条件，增加槜李果实中糖和香气物质的含量，提高槜李果实的品质。 |
| 英文摘要: |
| In order to study the influence patterns of different shading treatments on the quality and aroma substances of the zuili and to provide theoretical basis for the regulation of zuili Plum fruit quality.A field experiment was conducted using 8-year-old "Longzhong" Zuili plum as experimental materials.With natural light as the control (CK), four treatments with transmittance rates of 50%, 15%, 5%, and 0 were set (denoted as T1, T2, T3, and T4 respectively). By measuring the basic quality of Zuili plum fruits at their mature stage and the content of aroma and flavor substances, the relationship between light and fruit quality indicators was analyzed.The results showed that there were significant differences in fruit quality indices among different shading treatments. With the increase of shading intensity, the contents of soluble solids, soluble sugars, sugar-acid ratio, and solid-acid ratio in fruits decreased gradually, while the relative content of aldehydes increased progressively and the types of esters decreased accordingly. No significant difference was observed in soluble solids content between T1 and CK; the soluble sugar content of T1 was slightly lower than that of CK, with little difference in the types of aroma compounds.However, the fruit quality of both T1 and CK was significantly superior to that of T2, T3, and T4.Analysis of aroma components revealed that esters and aldehydes were the dominant aroma compounds in Zuili plum fruits, among which hexanal, hexyl acetate, 2-nonanone, and nonanal were identified as the major aroma components.In conclusion, moderate shading exerted a minimal impact on the quality of Zuili plum fruits, whereas excessive shading was not conducive to the accumulation of soluble solids and soluble sugars, and also led to a reduction in the diversity of aroma compounds. In practical production, the contents of sugars and aroma compounds in Zuili plum fruits can be increased, and thus the fruit quality can be effectively improved, by optimizing the light conditions in orchards. |
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