Changes in Aroma Components of Actinidia arguta during Postharvest Storage at 20 ℃

doi:10.7506/spkx1002-6630-201208032

Abstract

Abstract: The released aroma components of Actinidia arguta (Sieb. et Zucc) fruits grown in Qianshan Mountain were extracted by solid-phase microextraction (SPME), separated and identified by gas chromatography-mass spectrometry (GC-MS). The changes in hardness and soluble solid content of Actinidia arguta were also analyzed during storage at 20 ℃. The results showed that the hardness of freshly picked fruits was 6.6 kg/cm2 and dropped to 0.95 kg/cm2 on the 10th day, soluble solid content rose from 8.50% to 11.45%. After 2, 4, 6, 8 days and 10 days of storage, 6, 12, 15, 15 kinds and 15 kinds of aroma components were identified. A total of 22 compounds were identified from Actinidia arguta, and the major aroma components are terpinolene, β-pinene, p-cymene, D-limonene and α-pinene.

Key words: Actinidia arguta, aroma components, solid-phase microextraction, gas chromatography-mass spectrometry(GC-MS)

CLC Number:

TS255.3

SUNYing，ZHANGBo，LIShu-qian，XINGuang,，SUNXiao-rong，LIUChang-jiang. Changes in Aroma Components of Actinidia arguta during Postharvest Storage at 20 ℃[J]. FOOD SCIENCE, 2012, 33(8): 155-158.

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Changes in Aroma Components of Actinidia arguta during Postharvest Storage at 20 ℃

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