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The test aroma 'Marshal' and 'Changfu 2' two apple varieties as test materials, using headspace solid phase micro extraction technique and gas chromatography - mass spectrometry, the skin and flesh of the apple fruit ripening process composition changes, as well as different storage periods peel, flesh and full fruit aroma components change, simultaneous determination of fruit firmness and soluble solids content during storage, and analysis of the relationship between fruit storage quality and aroma components. The results are as follows: 1.2-hexenal, hexanal, (E) -2 - hexenol C6 aldehydes and alcohols immature fruit aroma components. A significant increase in fruit ripening, esters and alcohols. The aromatic components of the fruit ripening process mesocarp significantly more than the flesh, and the content of each component is quite different. 'Marshal' and 'Changfu No. 2' apple maturity peel were detected 58 species and 65 kinds of aroma components, 41 and 45 were detected in the pulp. The two varieties of apples are esters, aldehydes and alcohols as the main aroma components, including the types of esters. 'Marshal' peel aroma components include acetic acid 2 - methyl-butyl, hexyl aldehyde, 1 - hexanol, Butyl hexanoate, 2 - methyl-butanol, etc.; Titanium -2 - methyl-butyl ester, 1 - butanol, 2 - methyl butanol, 1 - hexanol, hexyl acetate as 'Marshal' flesh major aroma substances; 'Changfu 2' peel aroma components - hexenal, acetic acid -2 - methyl-butyl, 2 - methyl-hexyl butyrate, 1 - hexanol, of α-farnesene ene, etc.; Titanium -2 - methyl-butyl, 2 - hexenal, 2 - methyl-butanol, 1 - hexanol, hexyl acetate 'Changfu 2' pulp flavor compounds. 3. 'Marshal' and 'Changfu No. 2' full fruit of apple maturity were detected 50 species and 49 kinds of aroma components, a total of 38 kinds of aroma components in 30 kinds of esters, acetate like substances (acetic -2 - methyl-, butyl acetate, butyl acetate, hexyl acetate, and propyl acetate, etc.) the highest content, respectively, representing 70.81% and 52.60% of the total amount of aroma components, the two varieties characterized fragrance largest contribution. 'Marshal' whole fruit aroma component is acetic acid -2 - methyl-, butyl acetate, butyl acetate, hexyl acetate, 2 - methyl-hexyl butyrate, hexyl acid butyl ester, etc.; 'long rich 2' whole fruit The main aroma component is acetic acid -2 - methyl-butyl acetate, butyl acetate, 2 - methyl-hexyl butyrate, Butyl hexanoate, hexyl acetate, etc.. 4. During storage at room temperature (15-25 ℃), two varieties of whole fruit esters content was first increased and then decreased, peak Storage 20d. 'Marshal' skin and pulp esters content with the storage time increased significantly, aldehydes and alcohols content in the overall downward trend; 'Changfu 2' peel and flesh esters, decreased peel aldehyde substances decreased pulp levels rise, the trend alcohols was first and then decreased. During storage, with the fruit firmness decreased significantly increase the relative content of peel, pulp and whole fruit ethyl substances, including ethyl acetate, ethyl propionate, ethyl butyrate, ethyl hexanoate and 2 - methylbutyrate rise. No correlation between the skin and pulp ethyl substances soluble solids.
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