2006•Northern HorticultureRequires access

Effect of Different Harvest Times on Aroma Components of Kiwifruit

TU Zheng-shun

Abstract

The aroma components of Actinidia deliciosa cv.‘Miliang-1 were extracted by HS SPME (Headspace Solid-Phase Micro-Extractions)during different harvest times.According to the analysis of gas chromatography/mass spectrometry,51 and 48 components were identified in October 18 and 28,respectively.They represented 97.75%and 98.36% of each total peak area.The aroma components were main of esters,alcohols and aldehydes.And only the esters aroma comnonents were descended while the other aroma components were all ascended.during two different harvest times.

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Key concepts: Aroma, Actinidia deliciosa, Chemistry, Gas chromatography–mass spectrometry, Solid-phase microextraction, Horticulture, Mass spectrometry, Food science