Study on Aroma Components of Postharvests‘Wudang-1' Kiwifruit

Actinidia chinensis of‘Wudang-1'and‘Hongyang'were used as test material,by using static headspace and gas chromatography-mass spectrometry(GC-MS),the aroma components of‘Wudang-1'and‘Hongyang'were measured.Aroma composition of early actinidiachinensis on‘Wudang-1'were analyzed to provide a theoretical basis on precocious breeding kiwi flavor of Actinidia chinensis.The results showed that there were 119 aroma components on‘Wudang-1'and‘Hongyang'in three periods during cold storage.During different aroma on ‘Wudang-1'kiwifruit,ester content changed little,aldehydes increased,ketones and alcohols content decreased.The first four aroma components effecting‘Wudang-1'kiwifruit were(E)-2-Hexenal,Hexanal,(E)-2-Hexen-1-ol,Nonanal.This study could provide the basis for a precocious breeding Actinidia chinensis.