关键词: 凯特杏, 果实发育, 香气成分, GC/MS

Abstract:

Aromatic components and their changes in katy apricot fruit were analyzed in various developmental period under different cultivation condition by a static headspace and gas chromatography-mass spectrometry(GC/MS). Results showed that sixty-two kinds of aromatic components were detected in katy apricot fruit in the green ripen period, the commercial ripen period and the full ripen period under different condition. The main aromatic components were alcohols and esters. Species and contents of the aromatic components were significantly different in fruit various developmental period. The main components were alcohols in green ripen period, however were esters in commercial ripen and full ripen periods. The field-cultured katy apricot fruit had higher aromatic contents than the greenhouse-cultured one. Katy apricot fruit had relative high esters contents, which included acetic acid, hexyl ester, (Z)-butanoic acid, 3-hexenyl ester and butanoic acid, hexyl ester, etc. The esters contents gradually increased with fruit maturation. The character impact components of katy fruit were acetic acid, butyl ester, acetic acid, hexyl ester, butanoic acid, ethyl ester, butanoic acid, butyl ester, hexanoic acid, ethyl ester, propanoic acid, 2-methyl-, hexyl ester, 1-hexanol and 3-hexen-1-ol.

Key words: katy apricot, fruit development, aromatic components, GC/MS