Abstract: The contents of aroma and the activities of aroma-metabolizing key enzymes, including lipoxygenase (LOX),hydroperoxide lyase(HPL),alcohol dehydrogenase(ADH),and alcohl acyltransferaes(AAT) were measured during the fruit development of Aiganshui pear,and their correlations were analyzed. The result showed,the main aro- ma components were esters,aldehydes and alcohols. Among of them,the change regularity of percentage content of es- ters was increased-during fruit development,they were increased from 0. 41% to 57. 05% ;aldehydes were increased- decreased during fruit development and the maximum was 31. 86% ;but the change regularity of percentage content of alcohols appeared like “M” during fruit development,the maximum was 18. 28% . Correlation analysis showed that a positive correlation was observed between the content of esters and aldehydes and the activity of LOX, HPL, ADH, AAT,while there was a negative correlation between the content of alcohols and the activity of LOX, ADH, AAT, the content of alcohols was positively relevant with HPL. It suggested that LOX,HPL, ADH, AAT are the key enzymes of the accumulations of esters and aldehydes,but LOX,ADH,AAT don't benefit for the accumulation of alcohols.

Key words: Aiganshui pear, Fruit, Aroma, Metabolizing key enzymes

CLC Number: 

• S661.01