Analysis Of Fruit Quality And Aroma Components Of Kiwifruit

This experiment designed by HS-SPME combined with GC-MS technology,and 'Hongyang','Xuxiang','Jinkui','Jinguo' and 'Jinyan' Kiwifruit are used to analyze the fruit quality and aroma components of different varieties of kiwifruit.Using ‘Hongyang',‘golden fruit',‘Xuxiang' and ‘Jinyan' as test materials to study the effects of different maturity on fruit quality and aroma components.Using 'Hongyang','Xuxiang' and 'Guoguo' as test materials to study changes in fruit quality and aroma components during low temperature storage.Using ‘Hongyang' as a test material to study the changes in quality and aroma components of fruits during storage at room temperature after 1-MCP treatment.The main results were as follows:?There were significant differences in the types and contents of aroma components in different kiwifruit varieties.A total of 90 substances were detected in the fruit of five varieties of kiwifruit,and 42 substances were detected in 'Hongyang',mainly aldehydes and acids,accounting for 32.96% and 26.67% of the total aroma components.32 kinds of substances were detected in 'Xu Xiang',mainly aldehydes,accounted for 75.99% of the total aroma components.35 kinds of substances were detected in 'Jinkui',mainly aldehydes,acids,accounting for 58.42% and 11.64% of the total aroma components.28 substances were detected in 'Jinguo',mainly alcohols and olefins,accounting for 43.74% and 23.96% of the total aroma components.31 substances were detected in 'Jinyan',with alcohols and acids.Mainly accounted for 57.64% and 17.23% of the total aroma components.?Fruit quality and aroma components are closely related to maturity.The change of fruit firmness is opposite to the maturity,the content of solid and sugar can increase,and the acid content of 'Hongyang' increases first and then decreases,and the titratable acid content of 'Jinguo' and 'Xuxiang' fruits decreased.The relative content of aldehydes in fruits of Hongyang's increased,and the relative contents of alcohols,ketones,and acids decreased.In Jinguo fruits,the relative contents of esters,aldehydes,and ketones decreased,and the alcohols rose first.The relative content of olefins increased,while the relative contents of aldehydes and olefins decreased in the fruits of 'Jinyan'.Alcohols,ketones,and esters increased,and the relative content of acid increased first and then decreased.In ‘Xuxiang' fruits,the relative content of esters decreased,alcohols first decreased and then rose,and aldehydes first rose and then decreased.?During storage at low temperature,the soluble solids and soluble sugar content increased,the firmness,VC and titratable acid content decreased,and the lipoxygenase(LOX)enzyme activity changed in a rising-falling-rise-downward trend.The respiration intensity of 'Xu Xiang' and ‘Jinguo' increased first and then decreased,and it occurred two times of the peak of 'breathers' during the storage of 'Hongyang' fruits.The aroma components of fruits showed dynamic changes,and the different aroma substances had different trends in different varieties of fruits.Based on the principal component analysis of aroma components in each category,alkane species contributed the most to the Jinguo' aroma quality,and the aroma quality was the best when stored for 60 days;alcohols contributed the most to the 'Xu Xiang' comprehensive aroma quality and at the 45 th day,the aroma quality was the best.At the 105 th day of storage,the 'Hongyang' fruit had the best aroma quality and the alcohols contributed the most.?At room temperature,the aroma components of 'Hongyang' kiwifruit decreased after treatment with 1-MCP.In the early stage of storage,the treatment is conducive to the accumulation of aldehydes and olefins,inhibits the formation of alcohols and acids,and the ester is mainly substances during the later period.The treatment increases the content of esters,but it is inhibition to form that the relevant characteristics of the aroma.