80年代以来，随着我国科技进步和农村经济体制的改革，草莓科研、生产发展非常迅速，相继从欧美和日本引进了一大批优良品种，从中筛选出的全明星、戈雷拉、宝交早生等迅 速成为主栽品种。栽培面积逐年扩大，栽培形式由原来的单一露地栽培转变为露地栽培与多 种保 护地栽培并存。草莓以其周期短、见效快、经济效益高、适于保护地栽培等特殊优势成为 我国果树业中发展最快的一项新兴产业，是“两高一优”农业的成功典范，在一些地区已成 为当地农村经济的支柱产业。1　我国草莓生产现状1.1　栽培面积与主产地　　1985年，我国草莓栽培面积大约为3300hm2(公顷)，集中分布在少数几个地区，现已遍及全国各地，北起黑龙江，南至海南岛，东起江苏、浙江， 西至新 疆均有栽培。据全国草莓协会统计，1995年我国草莓栽培面积约为36700hm2，2000年已达到46700hm2。目前河北省和辽宁省为全国最大的草莓产区，面积均约6　700hm2，其次 是山东省(5000hm2)、江苏省(4000hm2)、上海市(4000hm2)、浙江省(3000hm2)、四川省、吉林省等。河北保定和辽宁丹东是全国最早发展起 来的两大草莓基地。目前全国有名的县、市级集中产区主要有河北的满城、辽宁的东港、山 东的烟台、江苏的连云港和句容、上海的青浦和奉贤、浙江的建德和诸暨、四川的双流等 ，它 们已成为供应北京、沈阳、天津、南京、上海、杭州、成都等大城市草莓鲜果的主产区 ［1～2］。

以大棚草莓栽培品种丰香、明宝、雪蜜、红颊、章姬为试材,从果实外观品质和果实营养成分上对5个草莓品种进行了分析研究.结果表明,红颊和章姬草莓果实大,平均单果重分别为21.25和21.97 g,外形美观,富有光泽;在果实经济性状上红颊优于其他4个品种,果实酸甜适口,香味浓,口感好,品质极佳,果实硬度适中,耐贮运性好,是当前大棚草莓栽培中较为理想的优质大果型草莓品种.雪蜜和丰香草莓果实营养成分上无显著差异,但在耐储性上,雪蜜果实硬度较低,不利于远距离运输,而丰香草莓果实硬度达到了4.00 Pa/cm2,耐储性好.在实际栽培过程中应结合实际情况加以选用.明宝草莓果实颜色橙红色,光泽强,香气浓,酸甜适中,平均单果重为19.32 g,可溶性固形物、蛋白质、糖、酸和维生素C含量上在5个品种中处于中间位置,但其果实硬度最低,只有2.53 Pa/cm2,耐储性最差,适宜在当地自产自销.

对合肥地区6个草莓主栽品种品质进行分析评价,结果表明:宁玉、 红颜、章姬、雪妹感官品质较好,丰香和佐贺清香感官品质相对较差;红颜、章姬、雪妹、宁玉和佐贺清香营养品质较好,丰香营养品质相对较差;感官品质和营养 品质综合分析,红颜综合品质最好,丰香综合品质相对较差.

草莓(Fragaria×ananassa Duch)属蔷薇科、草莓属多年生草本植物,含有大量花色素,是很好的天然色素资源。本文采用微波萃取、树脂吸附等技术,研究不同条件下的萃取得率和不同树脂的吸附解析能力。结果表明,草莓色素微波萃取的最优条件为75%乙醇+1%盐酸为萃取剂、微波功率400 W、温度60℃、提取时间75 s、料液比(W/V)1∶6,色素提取纯化最佳树脂为AB-8树脂,最优洗脱剂为80%乙醇,洗脱体积为140 m L,最大吸附率达93.5%,最大解析率达80%,在最佳条件下,草莓色素的提取收率为38.5%.该研究将为草莓果实加工工艺提供重要的理论依据,具有重要的应用价值。

The aroma constituents present in apricot fruit during three different developmental stages were studied. The three stages include mature green stage, commercial ripe, and tree ripe stage. The fruits were sampled by simultaneous distillation-extraction. The concentrated extracts were analyzed by capillary gas chromatography-mass spectrometry. The aromatic constituents behaved differently during the fruit developmental period. Alcohols, aldehydes, ketones, lactones, esters and acids were the major constituents in the sample extracts. A total of 35 compounds were identified in the mature green stage, including (E)-2-hexenal, linalool, α-terpineol, (E)-2-hexen-1-ol, hexanal, 1-hexanol. Forty-five compounds at commercial ripe stage were detected, among them the important compounds were (E)-2-hexenal, linalool, α-terpineol, hexanal, ocimenol and geraniol. Meanwhile, 44 were found at tree ripe stage, and the main components were linalool, (Z, Z, Z)-methyl 9, 12, 15-octadecatrienoate, α-terpineol, γ-decalactone, γ-dodecalactone, butyl acetate, hexyl acetate. The maximum of C6 aldehydes and alcohols were found at mature green stage, diminishing in concentration as ripening proceeded. Several terpenic alcohols were found at different stages of ripening. Their maximum concentrations were found at commercial ripe stage. To the contrary, the presence of lactones and ketones was not detectable until the commercial ripe stage. Some esters were also found such as butyl acetate, 3-hexenyl acetate, hexyl acetate, 2-hexenyl acetate, etc. Except 2-hexenyl butanoate and 2-hexenyl hexanoate , the levels of others increased during fruit maturation.

采用同时蒸馏萃取和气相色谱-质谱(GC-MS)技术，对绿熟期、商熟期及完熟期等3个不同发育时期的新世纪杏果实香味组分进行了鉴定。结果表明，新世纪杏的香味共68种，主要成分为醇类、醛类、酮类、内酯类、酯类和酸类，但在果实成熟过程中，香味组分及含量差异很大。绿熟期检出香味成分35种，含量较多的有(E)-2-己烯醛、芳樟醇、α-萜品醇、(E)-2-己烯-1-醇、己醛、1-己醇；商熟期共检出香味成分45种，主要有(E)-2-己烯醛、芳樟醇、α-萜品醇、己醛、罗勒烯醇、香叶醇；完熟期共检出香味成分44种，主要包括芳樟醇、(Z,Z,Z)-9,12,15-三烯十八酸甲酯、α-萜品醇、γ-癸内酯、(E)-2-己烯醛、γ-十二内酯、乙酸丁酯、乙酸己酯。C6醛类和醇类的含量在绿熟期最高，随着果实成熟逐渐下降；而大多数萜烯醇类在商熟期含量达最高；内酯类和酮类直到商熟期才检测出；还检测出大量的酯类化合物，如乙酸丁酯、乙酸-3-己烯酯、乙酸己酯、乙酸-2-己烯酯等。除丁酸-2-己烯酯和己酸-2-己烯酯外，其它酯类的含量随着果实成熟而逐渐增多。

【Objective】The aroma components have an important effect on fruit quality, this article is to study the changes of aroma components in sweet cherry during fruit development. 【Method】The aroma components present in sweet cherry fruit during four different developmental stages were collected using head-space solid phase microextraction(HS-SPME) coupled with gas chromatograph-mass spectrophotometer (GC-MS). The four stages include green stage, color stage ,commercial stage, and ripe stage. 【Result】The aromatic components behaved differently during the fruit developmental period. Aldehydes, alcohols and esters were the major constituents in the sample extracts. A total 20 compounds were identified in the mature green stage, 27 from commercial stage, 27 from color stage and 27 from tree ripe stage respectly. C6 aldehydes and aromatic aldehydes are the main aldehydes in the sweet cherry fruit, the maximum of C6 aldehydes were found at color stage, and decrease as ripening proceeded, but still remain high concentration at commercial stage and ripe stage. The aromatic aldehydes (Benzaldehyde) increase as ripening proceeded, and the maximum was found at ripe stage. Alcohols of sweet cherry fruit include C5, C6 alcohols, aromatic alcohols and alcohols. C5 alcohol(1-Pentanol) increase as ripening proceeded; the maximum of (E)- 2-Hexen-1-ol were found at commercial stage, but decreased at ripe stage. Benzyl Alcohol increase as ripening proceeded, but the presence of phenylethyl alcohol was not detectable until the commercial stage. Alcohol was only found at ripe stage. Some esters were also found such as Ethyl Acetate, Butanoic acid, ethyl este, Hexanoic acid, ethyl ester, which increased as fruit ripened.【Conclusion】The aroma component of the sweet cherry started to form drastically at color stage, and the main aroma has been formed at commercial stage, then turn bad at ripe stage, which provides a theoretical basis for the sweet cherry timing harvest.

【目的】研究甜樱桃果实发育过程中香气成分的组成及变化。【方法】采用顶空固相微萃取技术提取红灯甜樱桃绿熟期、着色期、商熟期和完熟期果实的香气成分，经气相色谱质谱联用仪进行测定分析。【结果】红灯甜樱桃的香气成分共检测到37种，主要成分为醛类、醇类和酯类。在果实的不同发育阶段，香味组分及其含量差异较大。醛类主要包括C6醛类和芳香醛类，C6醛类相对含量在着色期迅速上升，达84.16%，之后随着果实的成熟逐渐下降，在商熟期、完熟期降至59.20%、55.58%；芳香醛类化合物苯甲醛含量随着果实的成熟逐渐升高，在完熟期达到最高。醇类主要包括C6醇类、芳香醇类及乙醇，C6醇类中(E)-2-己烯-1-醇随着果实的成熟逐渐升高，在商熟期达最大值；乙醇仅在果实完熟期才大量出现。酯类化合物包括乙酸乙酯、丁酸乙酯、己酸乙酯等，其含量随着果实的成熟逐渐升高。【结论】己醛、(E)-2-己烯醛、苯甲醛、(E)-2-己烯醇、乙酸乙酯、己酸乙酯是甜樱桃成熟果实的特征香气成分，这些物质在着色期大量合成，多数在商熟期达到高峰，在完熟期出现大量乙醇，风味变劣。商熟期是甜樱桃的最佳采收期。

通过GC-MS分析,从华冠果实中检出70种不同成分的芳香物质.主要的物质为乙醇、乙酸乙酯、正丙醇、异丙醇、正丁醇、丙酮、甲醇、乙醚、正己烷、二十七烷、1-甲氧基丁烷、1,2-苯二羧酸二异辛酯、丙酸乙酯等13种物质,占芳香物质总含量的91%.华冠果实中含有正丁醇、1,2-苯二羧酸二异辛酯2种主要的特殊芳香物质.过高的醇类物质含量和比例变化改变了芳香物质平衡,尤其是正丁醇和2-甲基丁醇等C4-C5饱和醇的比例升高导致了华冠中特殊香味的产生,同时羟酸的含量又对异香味的产生有一定的抑制作用.

摘　要： 为筛选出综合果实品质优良的草莓品种,丰富草莓栽培、育种、加工及利用依据,以山西省内16个草莓品种品系为试材,测定其外观性状、营养物质及酚类物质含量等果实品质因子,并采用相关性分析、主成分分析以及主成分综合评分法进行比较和评价。研究表明:主成分分析可将草莓果实的9个品质因子简化为酚类构成因子、外观品质构成因子和营养构成因子3个类型的因子,其可反映81.0141%的原始数据信息量;16个草莓品种品系中,‘枥乙女’、‘章姬’和‘06-2-8’综合品质最佳,而‘温塔娜’、‘甜查理’和‘05-1-5’综合品质最差,直观分析无法全面地对多个草莓品种品系的果实品质进行比较,说明草莓果实品质分析有必要运用科学的数学方法,减少主观片面性。

摘　要： 利用顶空固相微萃取法分别提取3个草莓品种的香气成分,并进行GC/MS分析,研究在低温贮藏过程中（0℃）草莓香气成分的变化。结果表明,3种草莓的香气成分种类和相对质量分数不同,R6品种草莓酯类、醛类、醇类、酸类相对含量分别为23.82%、51.54%、7.93%、8.28%;R8品种草莓酯类、醛类、醇类、酸类相对含量分别为15%、67.64%、4.66%、6%;Ti MA品种草莓酯类、醛类、醇类、酸类相对含量分别为0.89%、63.81%、14.08%、0.79%。R6和R8草莓品种酯类化合物含量明显高于Ti MA草莓品种,低温贮藏过程中草莓果实品质逐渐下降,尽管草莓采后的后熟作用可以使草莓香气成分中的酯类、醇类、酮类物质含量小幅增加,但是随着贮藏时间的延长酯类物质和醇类逐渐下降,酮类、酸类化合物增加。