Studies On Composition And Influencing Factors Of Aroma In Feicheng Peach

This experiment was carried out in Feicheng city Xishangli orchard from July 2006 to October 2007.Feicheng peach( Prunus persica cv.feicheng) was used as experimental materials.Aroma components of fruit were extracted by head-space solid-phase micro-extraction and determined by Gas Chromatogram /Mass Spectrom. Based on a preliminary analysis of fruit aroma ,we studied the effect of different harvest time,different fertilizer prescription and bagging on the main Feicheng peach aroma components type and content,to explore the fertilizer prescription , management measures and appropriate harvest time for improving fruit quality .The following were main results:1. Feicheng Peach aroma is mainly constituted by esters, aldehydes, alcohols, lactones, ketones, carboxylic acids.There are 59,56,54,56 and 57 kinds of aroma components detected in each harvest period.The aroma components with higher relative contents in mature Feicheng Peach include methyl acetate;ethyl acetate; (Z)-3-hexenyl acetate; hexanal; (Z)-3-hexenal; (E)-2-hexenal; (E,E)-2,4-hexadienal; benzaldehyde;δ-decanolactone etc.2.The highest content of alcohols and carboxylic acids is in the pre-mature stage,the highest content of aldehydes and lactones is in the mature stage,the highest content of esters is in the after-mature stage. In the course of mature fruit hexanol and (Z)-3-hexen-1-ol trended to increase and then decline. 2-cyclohexen-1-ol,hexanal and (E,E)-2,4-hexadienal are main aroma components in the pre-mature stage. Ethyl acetate,γ-lactones, benzaldehyde and (E)-2-hexenal are the main aroma components in the ripe fruit of Feicheng peach.In order to provide delicious fruits to the market ,it would be best to harvest between 2ed September and 4th September.Some aroma components,such as ethyl-(E)-3-hexenoate, ethyl caprylate etc.,was identified only in the ripe stage.And these substances may be with a special contribution to the formation of Feicheng Peach flavor.3. The variety of aroma can be increased by any treatment of single-nitrogen, phosphorus, potassium, silicon.Nitrogen treatment increased the alcohols content and reduced the content of esters, aldehydes and ketones ; Phosphorus processing increased the content of aldehydes, alcohols and lactones and reduced the content of esters; Potassium treament increased the content of aldehydes, ketones and carboxylic acids and reduced the content of esters and lactones ; Si treatment increased the content of esters and alcohols and reduced the content of aldehydes and lactones. Nitrogen treatment increased the content of hexanal , (E,E)-2,4-Hexadienal and reduced the content of Ethyl acetate,γ-lactones, (E)-2-Hexenal and Benzaldehyde; Phosphate processing increased the content of Ethyl acetate,γ-lactones, hexanal,(E)-2-Hexenal and (E,E)-2,4-Hexadienal and reduced the content of Benzaldehyde; K treament increased the content of hexanal and reduced the content of Ethyl acetate,γ-lactones, (E)-2-Hexenal, (E,E)-2,4-Hexadienal and Benzaldehyde; Si treatment increased the content of Ethyl acetate ,hexanal and (E)-2-Hexenal and reduced the content ofγ-lactones, (E,E)-2,4-Hexadienal and Benzaldehyde.4. The contents of esters, alcohols and ketones in bagged fruits are lower than that in no-bagged fruit, but the diversity was not unconspicuous; The contents of aldehydes, lactones and carboxylic acids in bagged fruits are increased by 11.9%, 12.4% and 81.8% than no-bagged fruits. In bagged fruit peach flavor is strong, but sweet flavor is short.