中文摘要：

采用静态顶空和气相色谱—质谱联用技术,对采后贮藏过程中高丛越橘品种＂都克＂和＂蓝丰＂的果实香气成分进行检测。结果表明：2个品种果实采后共检测出77种挥发性成分,以醇类、酯类、萜类物质为主。其中＂都克＂果实中醇类物质在整个贮藏过程中没有明显的变化;酯类物质在采后4 d迅速减少,之后缓慢增加;萜类物质在采后4 d迅速增加,之后迅速减少。＂蓝丰＂果实中的醇类物质在采后4 d迅速减少,之后没有明显的变化;酯类物质在采后4 d略有减少,之后迅速减少,在第14 d又迅速增加;萜类物质在第4 d略有减少,之后迅速减少。总体看2个品种贮藏过程中特征香气以酯类物质为主,在采后4 d,萜类物质的特征香气成分略有变化,但是不影响果实鲜食风味,之后萜类物质的特征香气值降低,在＂蓝丰＂果实中完全消失。

英文摘要：

The aroma components were analyzed during storage after harvest for high-bush blueberry cultivars by static headspace and gas chromatography-mass spectrometry（GC-MS）.Results showed that 77 kinds of volatile components were detected for high-bush blueberry fruit after harvest and the main volatile compounds were alcohols,esters,and terpenes.For Duke,content of alcohols did not change obviously during storage.Content of esters decreased rapidly for a storage of 4 days after harvest,and then increased slowly.Content of terpenes increased rapidly for a storage of 4 days after harvest,and then increased rapidly.For Bluecrop,content of alcohols decreased rapidly for a storage of 4 days after harvest,and then did not change obviously.Content of esters decreased slowly for a storage of 4 days after harvest,decreased rapidly for a storage of 7 days after harvest,and then increased rapidly for a storage of 14 days after harvest.Content of terpenes decreased slowly for a storage of 4 days after harvest,and then decreased rapidly.The main character impact components（CICs） of high-bush blueberry were esters.The CICs of esters changed during a storage of 4 days after harvest,but quality of high-bush blueberry fruit was not affected,then aroma value of CICs decreased,even disappeared for Bluecrop.The fresh fruit of high-bush blueberry fruit was not affected when stored for 4 days after harvest.