Effects of Bagging with Paper Bags and Non-Woven Bags on Flavor Compounds of Feicheng Peach
Li Guixiang
Zhang Anning
Wang Xiaoyou
Yin Xinghua
Dong Xiaomin
Liu Wei
Zhang Yi
Teng Xingrong
Zhang Shoumin
Abstract：The effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on Hongli Feicheng peach were tested.The soluble sugar, organic acid and aroma compounds of peach fruits were identified and quantified using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC).The results showed that there were differences of sugar and acid contents in fruits with different bagging treatments.The sugar content of peach fruits was increased when bagged with single-layer black inner yellow outer paper bag and double-layer white inner yellow outer paper bag.The organic acid content of all the bagged fruits was significantly increased except the single-layer black inner yellow outer paper bag.The composition and relative contents of aroma components were decreased after bagging.Combined with the detection results of soluble sugar, organic acid and aroma compounds, the single-layer black inner yellow outer paper bag was suitable for Hongli Feicheng peach fruit bagging.
Keywords：Feicheng peachBaggingSoluble sugarOrganic acidAroma compounds
Publication Date：2017-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 55-59 )