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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening
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Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

机译：黄，白肉油桃成熟和人工成熟过程中理化特性和挥发性成分的变化

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Changes in the volatile composition during maturation and artificial ripening of yellow-fleshed nectarines were investigated by means of GC-FID and GC-MS over three years (1999-2001). Unripe and commercially ripe fruits were placed in ripening chambers until complete ripening and compared to tree-ripe nectarines. Firmness, weight, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. Furthermore, the tree-ripe and artificially ripened yellow-fleshed nectarines were subjected to sensory analysis by a taste panel. In 2001, a similar experiment on white-fleshed nectarines (cv. Vermeil) was performed to compare with the results obtained on yellow-fleshed nectarines. Levels of volatiles compounds, in particular, lactones and C-13 norisoprenoids, were found to be the same or higher in the artificially ripened nectarines compared with the tree-ripe nectarines. In addition, no significant difference was observed for sweetness, sourness, and the intensities of "peach odors" or "peach aroma" in the sensory analysis between the tree-ripe samples and the artificially ripened nectarines. However, in the latter the levels of SS and the SS/TA ratio were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripe nectarines. [References: 34]
机译：三年（1999-2001）通过GC-FID和GC-MS研究了黄肉油桃成熟和人工成熟期间挥发性成分的变化。将未成熟和商业上成熟的水果放在成熟室中直至完全成熟，然后与树上油桃进行比较。还测定了硬度，重量，可溶固体（SS），可滴定酸度（TA），SS / TA比，有机酸和糖。此外，将树和人工成熟的黄肉油桃通过味觉小组进行感官分析。 2001年，对白肉油桃（品种为Vermeil）进行了类似的实验，以与黄肉油桃获得的结果进行比较。发现在人工成熟的油桃中，挥发性化合物（尤其是内酯和C-13类异戊二烯类化合物）的含量与树状油桃相同或更高。另外，在树状样品和人工成熟的油桃之间的感官分析中，甜度，酸度和“桃味”或“桃香”的强度没有显着差异。然而，在后者中，SS的水平和SS / TA的比率非常接近在最初未成熟样品中观察到的水平，并且显着低于在树生油桃中观察到的水平。 [参考：34]

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