关键词: 库尔勒香梨, 表皮蜡质, 化学组分, 贮藏品质, 相关性分析

Abstract: The changes of epicuticular wax content and major chemical components in Korla fragrant pear and their relationship with storage quality were studied during normal temperature and cold storage. The changes of major waxy components were analyzed by gas chromatography-mass spectrometry, and the storage quality was evaluated in terms of fruit mass loss percentage, decay incidence, hardness, soluble solids, titratable acid and total phenol contents. The results showed that the initial increase and subsequent decrease in waxy content were inhibited during storage at (0 ± 1) ℃ compared with at normal temperature. Alkanes, fatty acids and olefins were most abundant, followed by alcohols, aldehydes and esters for both storage temperatures. The content of alkanes showed an initial increase followed by a decrease, the content of fatty acids and olefins gradually increased, while the contents of alcohols, aldehydes and esters showed a downward trend with storage time. The refrigerated condition inhibited the increase of fatty acids, olefins and alkanes (during the early stage of storage), the decrease of aldehydes and alkanes (during the early stage of storage), while it had no significant impact on alcohols or esters. For both normal temperature and refrigerated storage, the contents of wax, olefins and fatty acids were significantly correlated with mass loss percentage, decay incidence, hardness, soluble solids and titritable acid contents (P < 0.01) and the contents of wax and total phenols were significantly correlated with each other (P < 0.01). While ester content had no significant correlation with other parameters for normal temperature storage, a significant or extremely significant correlation was noted for cold storage (P < 0.05 or P < 0.01).

Key words: Korla fragrant pear, epicuticular wax, chemical composition, storage quality, correlation analysis