Study On Change Regularities Of Aroma Components Of Kiwifruit During Fruit Development

The Actinidia deliciosa cv."Miliang-1","Jinkui"and Actinidia chinensis cv."Wuzhi-6"were used as materials in this study, which were collected from the germplasm resource garden of kiwifruit in autonomous prefecture of Hunan Xiangxi (Jishou). The aroma components of kiwifruit were measured by Head Space Solid Phase Microextraction (HS SPME) and Gas Chromatography/Mass Spectrometry (GC/MS) in Testing and Analysis Center of Southern Yangtze University for studying the change of aroma components during fruit development and the effects of different harvest time on aroma components. The inclusions of kiwifruit were measured in order to analyze the relationship between inclusions and aroma components. The main results were as follows:1. The content of soluble sugar in three cultivars decreased in the earlier period and increased in the later period during fruit development, and the content of soluble sugar in"Jinkui"was higher than others. The content of titratable acidity increased at first and then decreased which was contrary to the change of soluble sugar, and the content of titratable acidity in"Miliang-1"was the highest one. The content of vitamin C continuous decreased during fruit development, and the content of vitamin C in"Jinkui"was higher than others. The content of protein increased during fruit development which was contrary to the change of vitamin C, and the content of protein in"Jinkui"was the highest one. The change of soluble solid content was the same with the change of protein content, and the content of soluble solid in"Wuzhi-6"was higher than others.2. 303 aroma components were identified from three cultivars during fruit development, and the content and species of aroma components in different cultivars kiwifruit had obvious differences. On 60,90,120,150 and 180 days after blooming, 56,51,46,50 and 51 components were identified from the"Miliang-1", which represented 99.97%, 94.96%, 98.94%, 99.88% and 97.75% of total peak area, respectively; 55,48,47,51,and 47 components were identified from the"Jinkui", which represented 99.07%, 96.33%, 99.96%, 99.99% and 99.96% of total peak area, respectively; 50,52,47,51 and 41 components were identified from the"Wuzhi-6", which represented 99.40%, 96.67%, 98.22%, 99.79% and 97.40% of total peak area, respectively. The main aroma components of three cultivars were esters, alcohols, aldehyde, carboxylic acid, ketone, hydrocarbon and heterocyclic.3. In the earlier period of three cultivars kiwifruit during fruit development, the aroma components were main of alcohol, heterocyclic and hydrocarbon, but esters and aldehyde were very low. And the content of alcohol, heterocyclic and hydrocarbon decreasing as the fruit development, while the content of esters and aldehyde increasing. The content of carboxylic acid and ketone was very low during fruit development, and the change of them has no remarkable regularity. The highest and the lowest value of aroma components in three cultivars appeared at different time, and the change of content and species of them were not always consilient. Furthermore, most esters were not had in the earlier period development of fruit, they appeared and increased during the mature of fruit and disappeared in the later period of fruit development. But some alcohols and aldehydes were included all through the fruit development.4. The correlations between aroma components and inclusions of three cultivars were different. The titratable acidity, protein and soluble solid had positive correlation with the content and species of ester and aldehyde, and had negative correlation with alcohol's. In"Wuzhi-6", the titratable acidity and ester species has a significant positive correlation (r=0.915). Vc had negative correlation with the content and species of ester and aldehyde, and had positive correlation with alcohol's. There was a significant positive correlation...