授粉品种对富士果实挥发性成分的影响
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摘要
为明确不同授粉品种授粉后对果实香气成分的影响,以不同果树的花粉对富士授粉后的果实为试验材料,通过对授粉后富士果实风味成分及含量的研究,结合相关果实品质指标,综合分析出适宜富士苹果的授粉品种。利用顶空固相微萃取和气相色谱-质谱联用技术,测定分析了不同授粉品种的香气成分。结果表明:17个授粉品种对富士苹果果实中挥发性成分有明显的花粉直感效应,果实共检测出46种香气成分,其含量在不同品种间差异较大,分属于酯类、醇类、醛类,其中,以酯类含量最多。实生海棠品种与栽培品种相比,其香气物质酯类含量相差不大,但醇类的相对含量高于栽培品种。综合分析来看,17个品种对富士授粉后果实挥发性成分不同,其主要香气物质由2-甲基-1-丁醇乙酸酯、己酸己酯、α-法尼烯、2-甲基丁醇丁酯、乙酸己酯、2-甲基丁酸己酯等组成,其中酯类物质对这些授粉品种果实风味贡献最大。
In order to clarify the effect of different pollinated varieties on aroma components of fruits,the pollen of different fruit trees on fruits pollinated by Fuji was used as test materials.Through the study of flavor components and content of Fuji fruits after pollination,combined with relevant fruit quality indicators,the suitable pollinated varieties of Fuji apples were synthetically analyzed.Using headspace solid-phase microextraction and gas chromatography-mass spectrometry techniques,the aroma components of different pollination varieties were determined and analyzed.The results showed that 17 pollinated varieties had obvious pollen-sensing effects on the volatile components in Fuji apple fruit,and 46 aroma components were detected in the fruit.The contents of the pollen varieties varied greatly among different varieties,and were classified as esters,alcohols,and aldehydes,among which esters were the most abundant.Compared with the cultivars,the ratio of the aroma components in the real jellyfish cultivars was not much different,but the relative content of alcohols was higher than that of the cultivars.Comprehensive analysis showed that 17 varieties had different volatile components in Fuji fruit after pollination.The main volatile components of apple fruits were 2-methyl-1-butanol acetate,hexyl hexanoate,alpha-farnesene,2-methyl butanol butyl ester,hexyl acetate and hexyl 2-methyl butyrate,among which esters contributed most to the fruit flavor of these pollinated varieties.
In order to clarify the effect of different pollinated varieties on aroma components of fruits,the pollen of different fruit trees on fruits pollinated by Fuji was used as test materials.Through the study of flavor components and content of Fuji fruits after pollination,combined with relevant fruit quality indicators,the suitable pollinated varieties of Fuji apples were synthetically analyzed.Using headspace solid-phase microextraction and gas chromatography-mass spectrometry techniques,the aroma components of different pollination varieties were determined and analyzed.The results showed that 17 pollinated varieties had obvious pollen-sensing effects on the volatile components in Fuji apple fruit,and 46 aroma components were detected in the fruit.The contents of the pollen varieties varied greatly among different varieties,and were classified as esters,alcohols,and aldehydes,among which esters were the most abundant.Compared with the cultivars,the ratio of the aroma components in the real jellyfish cultivars was not much different,but the relative content of alcohols was higher than that of the cultivars.Comprehensive analysis showed that 17 varieties had different volatile components in Fuji fruit after pollination.The main volatile components of apple fruits were 2-methyl-1-butanol acetate,hexyl hexanoate,alpha-farnesene,2-methyl butanol butyl ester,hexyl acetate and hexyl 2-methyl butyrate,among which esters contributed most to the fruit flavor of these pollinated varieties.
引文
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[13] 冯涛,陈学森,张艳敏,等.新疆野苹果与栽培苹果香气成分的比较[J].园艺学报,2006,33(6):1295-1298.
[2] 陈瑞光.富士苹果专用授粉品种筛选[D].杨凌:西北农林科技大学,2014.
[3] 李天忠,浅田武典,韩振海,等.苹果部分品种的授粉结实性研究[J].园艺学报,2004,31(6):794-796.
[4] 周修涛,王滨蔚,车鹏燕,等.植物花粉直感效应及其机理[J].山东林业科技,2011,194(3):113-117.
[5] 张上隆,陈昆松.果实品质形成于调控的分子生理[M].北京:中国农业出版社,2007.
[6] 徐臣善.授粉处理对红富士苹果果实品质影响的综合评价[J].广西植物,2013(33):685-690.
[7] 王海波,陈学森,辛培刚,等.几个早熟苹果品种香气成分的GC-MS分析[J].果树学报,2007(1):15-17.
[8] Róth E,Berna A,Beullens K,et al.Postharvest quality of integrated and organically produced apple fruit[J].Postharvest Biology and Technology,2007,45:11-19.
[9] 王传增,张艳敏,徐玉亭,等.苹果红色芽变香气组分及脂肪酸代谢相关酶活性分析[J].园艺学报,2012,39(12):2300-2456.
[10] 王海波,陈学森,张春雨,等.两个早熟苹果品种不同成熟阶段果实香气成分的变化[J].园艺学报,2008,35(10): 1419-1424.
[11] Drawert F,Kle R A,Berger R G.Biotechnological flavor production.1.Optimization of (E)-2-hexen-1-al yields in plant tissue homogenates[J].Lebensmittel-wissenschaft and Technologie,1986,19:426-431.
[12] 乜兰春,孙建设,陈华君,等.不同苹果品种果实香气的研究[J].中国农业科学,2006,39(3):641-646.
[13] 冯涛,陈学森,张艳敏,等.新疆野苹果与栽培苹果香气成分的比较[J].园艺学报,2006,33(6):1295-1298.