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以元帅系苹果为试材，在小袋气调贮藏、大帐气调贮藏及低温冷藏三种条件下，采用气相色谱法（ＧＣ）分析贮藏期间果肉中芳香物质含量变化，结果表明：①低温冷藏时，红星苹果贮藏初期乙醛、乙醇及乙酸乙酯含量低，６０天时形成高峰，其后持续下降，呈跃变形。小袋简易气调贮藏时，果肉中乙醇和乙酸乙酯含量低，贮藏后期乙醛含量显著上升。②小袋气调贮藏时，红星苹果乙醛含量低于短枝型品种新红星及首红，而乙酸乙酯含量高于短枝品种。贮藏９０天时，红星苹果乙醛含量下降及乙酸乙酯增加更为明显。③小袋气调贮藏时，测出了红星苹果１３种４大类芳香物质，其中醇类和酯类物质有明显高峰期，醛类贮藏期持续上升，酮类则无显著差异。小袋简易气调贮藏的芳香物质总量在９０天时最高，与果肉固形物测定结果相吻合。大帐气调贮藏则在１２０天出现芳香物质高峰期。这一滞后现象使红星苹果的贮藏期延长３０天左右。
Using Marshal apples as test materials, the contents of aroma components in the pulp during storage were analyzed by gas chromatography (GC) under the conditions of sachet air-conditioned storage, air-conditioned storage and cryogenic refrigeration. The results showed that: (1) At the beginning of storage, the content of acetaldehyde, ethanol and ethyl acetate in Red Star apple was low, which reached a peak at 60 days and then continued to drop, showing a jump shape. When the pouch was stored in a simple and elegant atmosphere, the content of ethanol and ethyl acetate in pulp was low and the content of acetaldehyde increased significantly in the later storage. ② When the sachets were stored in air, the content of acetaldehyde in star apple was lower than that of spur type star and the first red, but the content of ethyl acetate was higher than that of spur variety. When stored for 90 days, the content of acetaldehyde in Red Star apple decreased and the ethyl acetate increased more obviously. ③ During the storage of the sachet, the four kinds of aromatic substances in 13 species of Red Star apple were detected. Among them, the alcohols and esters had obvious peaks, the aldehydes kept rising during the storage period, and the ketones showed no significant difference. The total amount of scent of the sachet stored in a simple atmosphere at 90 days was the highest, which was in good agreement with the result of determination of pulp solids. Treasury atmosphere storage appears in the peak of aromatic substances in 120 days. This lag causes the Red Star Apple’s shelf life to be extended by about 30 days.