通过对元帅系苹果生产中采用果形剂提高果实外观和收获后进行保鲜贮藏后苹果果实香气的分析，以提高果实加工产品原有果香风味和品质，为加工用元帅系苹果生产提供指导依据。采用固相微萃取和峰面积归一化法，对未施用果形剂、常温贮藏的普通发绵果，未施用果形剂、低温冷藏的普通果，施用果形剂、低温冷藏的高桩果3种果实的香气成分及含量进行检测分析。结果表明，在3种果实中共检出香气99种，其中酯类62种、醇类12种、醛类7种、酸类7种、烯类3种、烷类3种、酮类1种及其他类4种。普通发绵果、普通果、高桩果的香气相对含量分别为84.95%、82.60%、70.71%。检出香气物质中，相对含量大于1.00%的香气物质为22种，其中酯类18种、醛类2种、烯类1种、烷类1种，普通发绵果、普通果、高桩果的相对含量分别为75.97%、75.31%、62.10%。综合考虑认为，天水元帅系苹果的香气种类丰富，在对用香气要求较高的加工元帅系苹果生产栽培中不推荐施用果形剂，果实采收后在加工前应进行常温贮藏以增加果实香气浓度，进而达到提高加工产品果实天然风味。

By analyzing the aroma of the Delicious strain apple fruits after using fruit shaping agents to improve fruit appearance and applying post-harvest storage for preservation, this study aimed to enhance the original fruit aroma and quality of processed apple products, providing guidance for the production of processing-grade Delicious strain apples. Solid-phase microextraction and peak area normalization methods were used to analyze the aroma components and contents of three fruit types: untreated and stored at room temperature (ordinary mealy fruit), untreated and stored at low temperature (ordinary fruit), and treated with a fruit shaping agent and stored at low temperature(elongated fruit). Results showed that a total of 99 aroma compounds were detected across the three fruit types, including 62 esters, 12 alcohols, 7 aldehydes, 7 acids, 3 olefins, 3 alkanes, 1 ketone, and 4 other compounds. The relative aroma contents of ordinary mealy fruit, ordinary fruit, and elongated fruit were 84.95%, 82.60%, and 70.71%, respectively. Among the detected aroma compounds, 22 had a relative content greater than 1.00%, including 18 esters, 2 aldehydes, 1 olefin, and 1 alkane. The relative contents in ordinary mealy fruit, ordinary fruit, and elongated fruit were 75.97%, 75.31%, and 62.10%, respectively. Considering these findings, Tianshui Delicious strain apples exhibit a rich aroma profile. In the cultivation of Delicious strain apple for processing-grade utilization, where high aroma intensity is desired, the use of fruit shaping agents is not recommended. Instead, post-harvest room-temperature storage before processing is advised to enhance fruit aroma concentration and improve the natural flavor of processed products.

S661.1

甘肃省科技计划项目(技术创新引导计划)(22CX8NE181)。