THE INFLUENCE OF HARVEST DATE ON THE VOLATILE COMPOSITION OF STARKSPUR-GOLDEN APPLES

被引：31

作者：

VANOLI, M ^{[1
]}

VISAI, C ^{[1
]}

RIZZOLO, A ^{[1
]}

机构：

[1] IST SPERIMENTALE VALORIZZAZIONE TECNOL PROD AGR, I-20133 MILAN, ITALY

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 1995年 / 6卷 / 3-4期

关键词：

APPLE; VOLATILES; AROMA; HARVEST DATE; RIPENING;

D O I：

10.1016/0925-5214(95)00012-U

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of harvest date on the volatile composition of 'Starkspur Golden' apples (Malus domestica Borkh.) was studied. The fruits were picked 158, 172 and 181 days after full bloom (DAFB). Volatile substances were sampled by dynamic headspace on intact fruits and analysed by capillary gas chromatography. Qualitative and quantitative differences were found among the harvest dates. Apples picked 172 DAFB showed the highest amount of volatiles, as well as the best volatile composition; they had a low content of high boiling-point esters and alcohols and a high content of low boiling-point esters, which are responsible far the characteristic 'Golden' aroma. Apples picked 158 and 181 DAFB showed a volatile substance composition typical of immature and overripe apples, respectively.

引用

页码：225 / 234

页数：10

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