Study On The Changes Of The Content Of Flavor In ’Angeleno’plum Fruits During Cold Storage

In order to study the changes of flavor substances’Angeleno’fruit during cold storage, in this paper, three kinds of different maturity degrees as material, the type, content and change of flavor substances of’Angeleno’plum fruit were analysised by modern technology,which provide the scientific basis and technical support for the flavor quality analysis and regulation of’Angeleno’plum during cold storage.The main results were as follows:(1) Content and changing of sweet substance in’Angeleno plum fruit’during cold storage was analysised by high performance liquid chromatography-evaporative light scattering detector. The determination method of four main soluble sugar in’Angeleno’plum fruit such as sucrose, fructose, glucose, sorbitol was developed. The content and changing of soluble sugar of three kind of maturity of plum during cold storage at0℃was analysided by the method, the results showed that the sucrose content of Angeleno plum fruit increase during storage, fructose, sorbitol content change a little. After plum ripening, glucose content increased markly, while the content of fructose, sucrose and sorbitol decreased. the content of sorbitol, sucrose and glucose of middle ripening plum were the highest at the end of cold storage. Fructose content is important which affected sweetness, fructose content of green ripen plum fruit was the highest at the end of cold storage. fructose content of red ripening plum fruit was the highest after ripening treatment, Later harvest, higher soluble sugar content in the fruits.(2) The content, types and changing of organic acid in the’Angeleno’plum fruits was analysised during cold storage. The method of determinate seven kinds of organic acids in plum were developed, this method was used to analyze three different maturity fruits during cold storage,. The results showed that seven kinds of organic acid was detected in’Angeleno’ plum fruit such as oxalic acid, tartaric acid, malic acid, pyruvic acid, acetic acid, citric acid and succinic acid, malic acid content was highest during cold storage, all organic acid conten declinded except acetic acid, apple acid content in green ripening plum fruit is the highest at the end of storage, but malic acid content lower than other untreated after ripening treated, ripening can reduce’Angeleno’plum fruit acidity. The acetic acid content rising maybe related with low temperature damaged. (3) Olfactory sense changes of relative content of substance in the’Angeleno’plum fruit of during cold storage. Deternintation method of Angeleno plum fruit’sense of flavouring substance developed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. Volatile flavor compounds changes was analysed in three kinds of different maturity fruits during cold storage, The results showed that:Different harvest maturity of the plum fruit, in the composition and content of aroma substances vary widely. The aroma components in the early ripening plum fruit mainly content was alcohols, followed by the aldehydes, esters and ketones was low level. Ketone substance has risen sharply at the end of storage may be associated with low temperature damage in fruit, The increase of ketone substance is a kind of expressionthe deterioration of fruit flavor, the fruit high maturity degree and ketones is low, means that the harvest later is conducive to flavor quality of fruit is higher. Harvest for early ripening plum fruit, alcohols content was absolutly highest content, with storage time increase, the relative contents of alcohols decreased. And aldehydes content into the rising trend, alkanes change during cold storage were not obvious.