A method of enhancing the aroma of citrus fruit
A technology for citrus and fruit is applied in the field of improving the aroma of citrus fruits, which can solve the problems of high cost, improve the aroma of citrus, and consume a lot of manpower and material resources, and achieve the effects of improving quality traits and improving aroma.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0044] A method for improving the aroma of citrus fruits, comprising the steps of:
[0045] 1) Collect the pollen of mature Mangshan tangerine, peel off the pollen of Mangshan tangerine, dry at 28°C for 2 days, divide the pollen into 1.5mL centrifuge tubes, put the centrifuge tubes with pollen directly in the color-changing silica gel, and dry at 4°C Short-term preservation in the refrigerator (generally, it can be stored for 1-2 months, preferably about 10 days);
[0046] 2) remove the stamens of the citrus material;
[0047] 3) In sunny and windless weather conditions, dip the Mangshan wild tangerine pollen prepared in step 1) onto the stigma of the female flower of the citrus material in step 2) with a brush or pencil head, to obtain pollinated citrus material;
[0048] 4) Bag the citrus material with kraft paper, and remove the bag after 1-2 days;
[0049] 5) Cultivate, and spray the medicine for preserving flowers and fruits in the process of cultivating.
[0050] Pollin...
Embodiment 2
[0055] 1. Analysis of citrange by gas chromatography-smell experiment (GC-O)
[0056] An Agilent 6890GC-5973Network gas chromatograph mass spectrometer (AgilentTechnologies, Palo Alto, CA, USA) equipped with a Gerstel ODP-2 (Gerstel AG Enterprise, Mu Iheim an der Ruhr, Germany) sniffing detection station was used for gas chromatography olfactometer (gas chromatography-olfactory, GC-O) analysis. The chromatographic column is HP-Innowax (60m×0.25mm×0.25μm, Agilent, Palo Alto, CA, USA). The heating program of gas chromatography is as follows: the initial temperature is 50°C, and it is kept for 3 minutes, and then the temperature is raised to 230°C at a rate of 4°C / min, and it is kept for 10 minutes. The carrier gas was helium with a flow rate of 1 mL / min. The injection volume was 2 μL, the temperature of the injection port was 250 °C, and the splitless mode was used. The mass spectrometry conditions are as follows: the ion source and transfer line temperatures are 230 and 280 ...
Embodiment 3
[0066] The discrimination experiment of embodiment 3 fruit odor
[0067] An odor evaluation team composed of 11 people used the sensory evaluation method of triangle to conduct discrimination experiments on pollinated and control fruits of Huanong red pomelo. Each group of 3 fruits is numbered, and each group contains 2 Huanong Red pummelo fruit pollinated with Mangshanyegan pollen (HM) and 1 Huanong Red pummelo fruit obtained in a natural state (Open pollinated Huanong Red pummelo, HW) or 1 HM fruit and 2 HW fruits; 4 experimental groups were set up in the experiment; the order of fruits within each group and between groups was randomly arranged. The task of the sensory evaluators is to find the one fruit that smells different in the group of fruits (Stone and Sidel, 1993; ElTamer et al., 2003).
[0068] data processing
[0069] Firstly, the chromatographic peak areas of volatile substances were normalized according to the internal standard added to each sample of Huanong r...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More