Effect Of Baging And Different Ecological Conditions On Aroma Components Of 'Red Fuji' Apple

Using bagged and unbagged 'Red Fuji' apples picked in Yiyuan, Laizhou and Taian, Shandong Province in October 2003 as material, the effects of different growth districts and bagging on aroma components of 'Red Fuji' apple were studied. In the experiment, aroma components of fruits were isoalted by headspace solid-phase microextraction( HS-SPME) and analyzed by Gas Chromatogram/ Mass Spectrum(GC-MS), at the same time, glucose, fructose, sucrose, et al were determined by high performance liquid chromatography (HPLC). Based on determined aroma components, aroma precursors and main biosynthetic pathways were discussed preliminarily. The following conclusions have been drawn:122 aroma components, including esters (40 species), alkenes (40 species), alcohols (13 species), acids (10 species), aldehydes (10 species), ketones (7 species), and other compounds (16 species) were identified in mature 'Red Fuji' apples. The relative contents of aldehydes, esters and alcohols were at best, respectively represented 34.15%, 34.78% and 24.7%.Based this results, 10 species aroma components (2-Hexenal, 1-Hexanol, Acetic acid, hexyl ester, 2,4-Hexadienal, (E,E)-, 1-Butanol, 2-Hexen-1-ol, acetate, (E)-, 1-Butanol, 2-methyl-, Butanoic acid, 2-methyl-, hexyl ester, Butyl 2-methylbutanoate, Hexanoic acid) were confirmed the characteristic aroma components. The main aroma precursors were fatty acids ( including linoleic acid and linolenic Acid) and L-Isoleucine (one of branched chain amino acid).The total aroma content of bagged apples is 96.90% of comparison, the characteristic aroma content is 84.16% of comparison too. Esters content of characteristic aroma is 64% of comparison, but aldehydes content of characteristic aroma is maore than comparison, alcohols and acids were similar than comparison. The contents of 1-Butanol, 2-methyl-, Hexanoic acid and 1-Butanol were more than comparison, but the contents of 2-Hexen-1-ol, acetate, (E)-, Acetic acid, hexyl ester, 1-Hexanol and 2,4-Hexadienal, (E,E)-were less than comparison.The relative content of 'Red Fuji' aroma components picked in Yiyuan was most than picked in Laizhou and Taian.