库尔勒香梨特征风味研究进展

Research progress of characteristic flavor of Korla fragrant pear

中文关键词:  库尔勒香梨  特征风味  形成途径

英文关键词:Korla pear  Characteristic flavor  formation pathways

中文摘要:

      库尔勒香梨作为新疆维吾尔自治区的特色农产品，因其肉质柔嫩、味道甜美及香气独特而而深受人们的广泛喜爱。但在采摘后的储存与运输阶段，这种梨类果品常常面临风味损失严重的问题，特别是在贮藏和运输过程中其标志性的香气损失显著。因此，全面了解库尔勒香梨中特征风味成分对于提高其风味品质有着至关重要的作用。本文旨在通过详细分析库尔勒香梨的特征风味成分及其形成机制，来探索其品质变化的主要原因，并与其他水果及不同品种的香梨品种进行风味对比，以揭示其独特的风味特性。此外，本文还探讨了影响库尔勒香梨风味的主要因素，旨在为库尔勒香梨的品质提升与市场竞争力增强提供科学依据，进而推动梨果产业的繁荣与可持续发展，提升果品在市场上的竞争力。

英文摘要:

      ABSTRACT: Korla pear, as a special agricultural product in Xinjiang Uygur Autonomous Region, is widely loved by people because of its soft meat, sweet taste and unique aroma. However, in the storage and transportation stage after picking, this pear is often faced with serious flavor loss, especially in the storage and transportation process of its signature aroma loss. Therefore, a comprehensive understanding of the characteristic flavor components of Korla fragrant pear is very important to improve its flavor quality. The purpose of this paper is to explore the main reasons for the quality change of Korla pear by analyzing its characteristic flavor components and formation mechanism in detail, and to reveal its unique flavor characteristics by comparing with other fruits and different fragrant pear varieties. In addition, this paper also discusses the main factors affecting the flavor of Korla fragrant pear, aiming to provide scientific basis for the improvement of the quality of Korla fragrant pear and the enhancement of market competitiveness, and then promote the prosperity and sustainable development of pear industry and improve the competitiveness of fruit in the market.