Differential Analysis of Fruit Quality and Aroma Components of Thick -Red Bud Sports Fuji Apple
Song Laiqing
Zhao Lingling
Liu Meiying
Tang Yan
Sun Yanxia
Jiang Zhongwu
Abstract：The fruit quality and aroma compounds of Nagafu 2 Fuji apple and its thick -red bud sports variety Meile were analyzed by routine determination and solid phase microextraction (SPME)and gas chro-matography -mass spectrometry (GC -MS).The results showed that Meile was an ester scent apple variety. Its average single fruit weight was 13.6 g higher than that of Nagafu 2.The fruit was sheet coloring,and the coloring period was 4.5 days after bag removing.The content and type of aroma components in Nagafu 2 and Meile were obviously different.There were 45 kinds of aroma components and their total content was 118.044μg/g in Meile,which were 6 kinds less and 7.485 μg/g higher respectively compared with Nagafu 2.The highest aroma component in Meile was α-farnesene with the content and ratio of 21.012 μg/g and 17.80%, but in Nagafu 2,its content was only 11.519 μg/g.The content change of α-farnesene was the largest and it might affect the fruit resistance to superficial scald.
Keywords：FujiThick -red bud sportsMeileAroma compoundsα-farnesene
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 43-46 )