Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes.
Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes.
复制标题
收获成熟度对两种芹菜（Apiumgravolens）基因型香气品质的影响。
DOI：
10.1016/j.foodchem.2021.130515
复制
发表时间：
2021
期刊：
影响因子：
8.8
通讯作者：
Turner L
中科院分区：
文献类型：
--
作者：
Turner L
芹菜是一种全球种植的纤维园艺蔬菜，由于其健康益处，独特的风味和烹饪多功能性而广泛消费。目前，很少有数据集研究其成熟期的香气发展，这可以帮助指导种植者优化收获时间，同时确定商业成熟期外收获的潜在后果。冻干芹菜的两种基因型，选择生化和感官的差异，收获在三个时间点，并采用固相微萃取气相色谱/质谱（SPME GC/MS）和气相色谱/嗅觉（GC/O）。成熟度和基因型之间存在显著的互作效应，采收期对香气品质的影响大于基因型。因此，农艺措施是决定作物品质的关键。单萜类、倍半萜类和苯酞类化合物在商品成熟后开始减少，而醇类化合物在后熟芹菜中更为突出。GC/O结果证实了苯酞类化合物对成熟芹菜香气的重要性以及由基因型引起的香气差异。
Celery is a fibrous horticultural vegetable grown globally and widely consumed due to its health benefits, distinct flavours and culinary versatility. Currently, few datasets examine its aroma development across maturity which could help guide growers towards optimising harvest times whilst identifying potential consequences of harvesting outside commercial maturity. Freeze-dried celery of two genotypes, selected for biochemical and sensory differences, were harvested at three time-points and investigated using solid-phase microextraction gas chromatography/mass spectrometry (SPME GC/MS) and gas chromatography/olfactometry (GC/O). Both maturity and genotype showed significant (P< 0.05) interactions between compounds, and harvest stage exhibited greater impact upon aroma quality than plant genotype. Thus, indicating that agronomic practice is key in determining crop quality. Monoterpenes, sesquiterpenes and phthalides begun to decrease once commercial maturity was reached, whereas alcohols were more prominent in post-mature celery. GC/O results confirmed the importance of phthalides to mature celery aroma and aroma differences caused by genotype.