关键词: 不同栽培方式；韭菜；贮藏品质；挥发性风味物质

Abstract: In order to explore the effects of different cultivation modes (hydroponics, soil culture and substrate culture) on the postharvest quality and flavor substances of Chinese leek during storage, ‘Hangyan 791’ Chinese leek grown in hydroponics, soil culture or substrate culture were stored at 20 ℃ and relative humidity of 80%–85% after harvest and evaluated for changes in physiological quality and flavor substances. The results showed that soil culture and substrate culture better maintained the mass loss rate and decay rate of Chinese leek during storage, while hydroponics resulted in higher mass loss rate and decay rate. Compared with hydroponics, soil culture and substrate culture better maintained vitamin C (VC) and soluble protein contents, and resulted in higher dietary fiber content. Soil culture promoted the accumulation of cellulose, hemicellulose, pectin and lignin. Substrate culture resulted in a downward trend in lignin content. The cellulose content of the hydroponic leek showed a downward trend during storage, while the lignin content was basically unchanged. The main flavor substances of Chinese leek were aldehydes, alcohols, esters, ethers and heterocyclic compounds, among which α-terpineol, isoamyl butyrate, methyl salicylate and phenylacetaldehyde were common to the three samples, both before and after storage. The quality and flavor substances of the soil cultured leek were better maintained during storage, which had the strongest storability, and its quality deterioration was dominated by aging, followed by substrate culture. The hydroponic leek had the worst storability, with softening and rotting being the major signs of quality deterioration.

Key words: different cultivation methods; Chinese leek; storage quality; volatile flavor substances