Identification Of Aroma Characteristics Of Fruits And Effect Of Storage Conditions On Aroma In Japanese Apricot

Japanese apricot belongs to Prunus genus.Its fruit contains a large number of nutrients and biologically active substances required by the human body.It has many physiological functions,is beneficial to human health,and has a significant role in bacteriostatic,anti-oxidation and digestion-enhancing.High edible and medicinal value.Aroma is one of the important quality indicators of horticultural products.The aroma has a more important role in the fruit.It is not only a direct reflection of fruit maturity and fruit quality,but also an important difference between different fruits of the same species.Identify the logo.The different aroma substances in the fruit constitute different aroma characteristics of each fruit.There are many methods for the identification of fruit aroma,such as direct extraction,distillation extraction and headspace solid phase microextraction.Among them,headspace solid phase microextraction has a wide range of applications due to its wide application range and high precision.In this paper,the aroma components in the two kinds of Japanese apricot,’Xiyeqing’ and ’Xiaoye Zhugan’,were extracted by headspace solid phase microextraction technique,and the extracted aroma substances were further identified by gas chromatography-mass spectrometry.Obtain the characteristic aroma of Japanese apricot and study the effects of storage conditions on the synthesis of aroma substances.The main results are as follows.1.Analysis of the aroma components of Japanese apricot during the mature stage by headspace solid phase microextraction showed that 52 species were detected in ’Xiyeqing’,including 20 terpenoids,15 aldehydes and 9 esters.There are 3 kinds of ketones and 5 kinds of other substances.The main aroma components of ’Xiyeqing’ are terpenes,aldehydes and ketones,and 49 substances are detected in ’Xiaoye Zhugan’,including 25 kinds of terpenes.There are 7 kinds of aldehydes,11 kinds of esters,1 kind of alcohols,3 kinds of ketones,and 2 kinds of other substances.The main aroma components of ’Xiaoye Zhugan’ are terpenes,aldehydes and ketones and esters.PCA analysis showed that the two substances,hexyl butyrate and N-butyric acid(trans-2-hexenyl)ester,were the two substances that contributed the most to the aroma of the Japanese apricot,and the aroma measured according to the test sample.The OAV value and the electronic nose result analysis showed that the characteristic aroma of Japanese apricot was linalool,furfural,damasthone and thioxenone.2.The(HS-PME-GC-MS)analysis of the aroma components of Japanese apricot storage period showed that the storage conditions at 4℃ had a significant inhibitory effect on the synthesis of esters;the treatment of ’Xiaoye Zhugan’ during 4℃ storage It has a significant inhibitory effect on the synthesis of terpenes.The 25℃ and dark conditions in’Xiyeqing’ have an inhibitory effect on the synthesis of terpenes in the early stage of storage,and promote the synthesis of terpenes in the later stage of storage.The condition of 25℃ during storage exerts a significant inhibitory effect on the synthesis of aldehydes and ketones.3.The enzyme-linked immunosorbent assay for the determination of key enzyme activities showed that with the growth and development of the fruit,HPL activity generally increased first and then decreased during development.The activity of TPS enzyme in’Xiaoye Zhugan’ generally decreased first and then increased during development.The activity of TPS in‘Xiyeqing’generally increased first,then decreased and then increased.AAT activity peaked in the middle of fruit development,and the overall trend was first increased,then decreased and then increased.In Japanese apricot storage,the main aroma substances of Japanese apricot are esters.The low temperature storage inhibits the synthesis of esters and terpenes by inhibiting the precursors and substrates of TPS and AAT enzymes,and promotes aldehydes.The synthesis of ketones,while light can reduce the content of volatiles in esters by inhibiting the activity of AAT enzymes compared to dark conditions.Therefore,the effects of different storage conditions on the aroma components ’and key enzyme activities of Japanese apricot are known to be the best storage scheme for short-term storage of Japanese apricot under normal temperature and dark conditions.