| Banana, with nutritious and unique aroma flavor and high commercial value, is the world’s most important fresh fruit.2012 World bananas harvested area and yield reached more than 4950 thousand hectares and over 10,199 tons of bananas from which 41 million hectares and more than 1084 tons were in china. Nutrients, flavor and pleasant aroma are important for banana’s market competitiveness. Therefore, the research for improving banana’s fruit quality is critical on theoretical and practical aspect.In this study,’Baxi’(Musa AAA Giant cavendish cv. Baxi) and’Guangfen NO.1’ (Musa ABB group, Guangfen NO.1) were used as material. First of all, through the comparative analysis of two varieties of the banana yellow ripeness stage fruit aroma substances and other physiological indexes of dynamic change rule, to determine the best analysis time in yellow ripeness stage. Secondly, compare the different of the banana fruit aroma and other quality index by using different ripening processing conditions to find out the optimal ripening conditions for aroma quality analysis. Finally, according to the experiment of ripening conditions were determined and time points of analysis, compare the overall sensory differencesof aroma of the fruit in different seasons and different varieties, and using GC-MS technique to analysthe differences of the aroma composition and content, to clear the aroma substances which are the the largestcontribution for the aroma flavor differences.The main research results are:1.’Baxi’fruit entered into ripening phase 6.5 days later by using 1.0×10-3 mg/L ethylene treated at 18℃ whichlasting three days. The main physiological index was relatively stable in this phase. The fruit’s chromatic aberration is 87.05 after 7.5 days treatment which means fruit’s quality and flavor were best at the 24th hour in ripening phase.’Guangfen NO.1’ fruit needs 5.5 daysto get into ripening phase by using 1.0×10-3 mg/L ethylene treated at a temperature of 18℃ which lasts about three days. During the ripening stage, the main physiological index was relatively stable. The fruits chromatic aberration is 86.51 after 6.5 days treatment which means fruit’s quality and flavor were best at the 24th hour in ripening phase.2.’Baxi"s best treating condition for ripping is a combination of 1.0×10-3 mg/L ethylene treatment at 20℃,1.5×10-3 mg/L at 18℃.’Guangfen NO.1’s best treating condition for ripping is,1.0×10-3 mg/L ethylene treatment at 20℃.3. Soluble sugar content of’Guangfen NO.1"s fruit maturing in March was significantly lower than in September. In ripening stage,’Baxi"s fruit firmness is higher than’Guangfen NO.1’fruit. Its soluble solids and vitamin C content is lower than ’Guangfen NO.1’. But its titratable acid content is higher than’Guangfen NO.1’. There are differences between the physiological indexes of same various fruits ripening in different seasons.4. Fruits of different varieties maturing in different seasons can be distinguished by electronic nose technology and PCA/DFA data analysis methods. Fruits maturing in March or September are different in olfactory senses.’Baxi’maturing in September has a close fruit flavor with’Guangfen NO.1’maturing in March due to their similar aroma content.5. There is a big difference between’Baxi"s fruit maturing in different months on aroma types and content.24 esters (90.42%) and 2 aldehydes (2.3%) was detected in fruits maturing in March. There were 6 acetate and 14 butyrate esters with contents of 23.53% and 28.85%.27 esters (54.26%) and 4 aldehydes (29.61%) was detected in fruits maturing in September. There were 8 acetate and 12 butyrate esters with contents of 11.73% and 36.91%. The main materials which cause the aroma flavor differences of’Baxi’banana fruit is 1-methyl butyl acetate, isoamyl acetate, butyl butyrate, isoamyl butyrate, 2-methy 1-3-methyl butyl butyrate,3-methyl amyl butyrate, hexyl butyrate, (Z)-3-hexene butyrate,1-octene-3-butyrate and hexanal.6. There is a big difference between’Guangfen NO.1’fruits’ aroma maturing in different month.15 esters (87.85%) and 1 aldehydes (3.05%) was detected in fruits maturing in March. There were 9 acetate and 1 butyrate esters with contents of 86.54% and 3.05%.19 esters (60.85%) and 3 aldehydes (37.76%) was detected in fruits maturing in September. There were 9 acetate and 3 butyrate esters with contents of 58.54% and 37.76%. The main materials which cause the aroma flavor differences of ’Guangfen NO.1’dwarf banana fruit is the isoamyl acetate, isoamyl butyrate, isoamyl acid isoamyl acetate, hexanal.7. The aroma contribution valueof’Baxi’banana fruit maturing in March is 12.4, the contribution value of ester aroma plays the main part, and the aroma contribution value of ’Baxi’banana fruit maturing inseptember is 4.84, the contribution value of aldehyde plays the main part. Therefore, the aroma flavor of’Baxi’banana fruits which matured through winter low temperature stronger than the aroma flavor of’Baxi’banana fruits which matured through high temperature in summer. The aroma contribution value of’Guangfen No.l’banana fruit maturing in March is 5.48, the contribution value of ester aroma plays the main part, and the aroma contribution value of’Guangfen No.1’ banana fruit maturing in September is 14.49, the contribution value of ester, aldehyde play the main part. As a result, the aroma flavor of’Guangfen No.1’ banana fruits which matured through winter low temperature lighter than the aroma flavor of’Guangfen No.1’banana fruits which matured through high temperature in summer. |
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