Scientia Agricultura Sinica ›› 2008, Vol. 41 ›› Issue (6): 1742-1748 .doi: 10.3864/j.issn.0578-1752.2008.06.022

• HORTICULTURE • Previous Articles     Next Articles

Analysis of Fruit Aroma of Different Crabapple Cultivars

  

  1. 山东农业大学园艺科学与工程学院/作物生物学国家重点实验室
  • Received:2007-03-12 Revised:1900-01-01 Online:2008-06-10 Published:2008-06-10

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Abstract: 【Objective】Fruit aroma of different crabapple cultivars and the stability were investigated.【Method】Volatiles of ripe crabapple fruits of ten varieties were analyzed by SPME/GC/MS. The volatiles stability of M.‘Red splender’ and M.‘Strawberry parifit’ fruits was studied.【Result】The results showed that the main volatiles of M.‘Red splender’, M.‘Strawberryparifit’, M.‘Pink Spire’, M.‘Radiant’, M.‘Sparkler’ and M.‘Flame’ fruits comprised 2-Hexenal, 3-Hexenal, Hexanal, 2,4-Hexadienal, Benzaldehyde, Dibutyl phthalate. Aldehydes were the most improtant components for fruit aroma, while the esters and alcohols were indispensability. After M.‘Red splender’ and M.‘Strawberryparifit’ fruits riped, the relative content of aldehydes and esters were decrease as alcohols increase.【Conclusion】The thesis summarize a effective method to find new idioplasms with particular fruit aroma in malus.

Key words: Crabapple, Fruit, Aroma, Volatiles

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