关键词: 樱桃, 香气成分, 品质, 采收成熟度

Abstract: The objective of this study was to evaluate the effect of harvest maturity on the quality and aroma components of cherry fruits. The fruits with different harvest maturities were subjected to solid-phase micro-extraction and evaluated by gas chromatography and mass spectrometry for aroma components as well as quality parameters. A total of 30 aroma components were detected, which were aldehydes, alcohols, esters, acids and ketones. The contents of acids and ketones were increased as ripening period. Aldehydes including caproic aldehyde and benzaldehyde exhibited a large variance during ripening process. Alcohol and (Z)-2-hexen-1-ol were dominant alcohols in cherry fruits. In addition, the relative content of alcohol was increased and (Z)-2-hexen-1-ol was decreased during ripening process. The solid-acid ratios of cherry fruits at over ripening, ripening and middle ripening stages were 13.2, 11.1 and 7.6, and hardness of fruits at three stages were 3.13, 4.61 N/cm2 and 4.68 N/cm2, respectively. These results suggested that harvest maturity had a large effect on the quality and aroma components of cherry fruits. Therefore, cherry fruits should be harvested for reasonable utilization in ripening stage.

Key words: cherry fruit, aroma component, quality parameters, harvest maturity