[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extr...[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extracted using head-space solid phase microextraction( HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer( GC-MS).[Result]The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific,monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest,the relative contents of terpene were 94. 24%,98. 91%,55. 32% and 95. 97%,respectively.[Conclusion]1S-( +)-3-carene is the characteristic aroma component in ripe fruit of‘Keitt'mango. The aroma of mango fruit is also affected by ester,alcohol and aldehyde compounds.展开更多
基金Supported by Central Nonprofit Basic Scientific Research Project for the Scientific Research Institutes of China(No.1630062012003)
文摘[Objective]This study aimed to investigate the changes of aroma components in mango fruit at different post-harvest stages.[Method]The aroma components in‘Keitt'mango fruit at 3,6,9 and 13 d postharvest were extracted using head-space solid phase microextraction( HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer( GC-MS).[Result]The results showed that a total of 42 aroma compounds were identified from the mango samples at four stages. To be specific,monoterpene and sesquiterpene were the major components; at 3,6,9 and 13 d postharvest,the relative contents of terpene were 94. 24%,98. 91%,55. 32% and 95. 97%,respectively.[Conclusion]1S-( +)-3-carene is the characteristic aroma component in ripe fruit of‘Keitt'mango. The aroma of mango fruit is also affected by ester,alcohol and aldehyde compounds.
