| 贾永华,马军,李晓龙,许泽华,李百云.不同砧穗组合苹果果实香气差异分析及评价[J].中国南方果树,2024,53(5): |
| 不同砧穗组合苹果果实香气差异分析及评价 |
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| 投稿时间：2023-08-04 修订日期：2023-08-15 |
| DOI：10.13938/j.issn.1007-1431.20230361 |
| 中文关键词: 砧穗组合苹果 香气 GC-MS 香气活性值 主成分分析 正交偏最小二乘判别分析 |
| 英文关键词:combination of rootstock and ear, apple Aroma GC-MS OVA PCA OPLS-DA |
| 基金项目:国家苹果产业技术体系(CARS-27)资助. |
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| 中文摘要: |
| 砧木嫁接是苹果适应地域差异有效方式,为了探究砧木/接穗组合苹果风味品质差异,选择6个“新疆野苹果+M26+礼泉短富”、“新疆野苹果+M26+岩富10”、“新疆野苹果+M26+玉华早富”、“八棱海棠+SH1+长富2号”、“八棱海棠+长富2号”、“八棱海棠+礼泉短富”主栽砧穗组合品种,测定果实生理品质以及香气成分。同时利用主成分分析和正交偏最小二乘判别分析对不同品种香气进行差异性评价。结果表明,礼泉短富与砧木的组合果实生理品质相较表现出众,表现出较好的亲和力。香气定性与定量分析共检出79种挥发性物质,包括醇类9种、酯类31种、酸类3种、醛类5种、萜烯类24种和其他类7种。香气化合物含量酯类27.2%~43.35%、萜烯类19.65%~34.24%,其他类别含量均在14%以下。聚类分析表明24种香气组分含量是成熟期砧穗组合苹果果实的主要香气组分,其中酯类10种,酸类3种,萜烯类6种,醇类2种,其他类3种。进一步对特征性香气OAVs(气味活性值)值进行分析并给予评价,主成分分析表明Ms+SH1+C和Ms+C以具有菠萝、果香味的正戊酸、辛酸异戊酯、正丁醇化合物为主要特征香气；Ms+M26+S以具有脂肪清香、青苹果味的反式-2-己烯醛、己酸己酯、己酸乙酯、辛酸为主要特征香气；Ms+M26+E、Ms+M26+Y和Mm+S以具有柑橘花香的癸醛为主要特征香气。正交偏最小二乘判别分析筛选出5个VIP＞1的香气特征物质,按贡献度由高到低依次为反式-2-己烯醛、法尼醇、癸醛、己酸乙酯、辛酸异戊酯。以期为富士苹果的引种、栽培、育种和深加工提供参考。 |
| 英文摘要: |
| Rootstock grafting is an effective way for apples to adapt to regional differences. In order to explore the impact of rootstock/scion combinations on fruit flavor and quality, six main varieties of rootstock and scion combinations were selected, including "Xinjiang Wild Apple+M26+Liquan Short Rich", "Xinjiang Wild Apple+M26+Yanfu 10", "Xinjiang Wild Apple+M26+Yuhua Early Rich", "Baling Haitang+SH1+Changfu 2", "Baling Haitang+Changfu 2", and "Baling Haitang+Liquan Short Rich", Determine the physiological quality and aroma components of fruits. Simultaneously using principal component analysis and orthogonal partial least squares discriminant analysis to evaluate the differences in aroma of different varieties. The results showed that the combination of Liquan short rich and rootstock exhibited superior fruit quality and showed good affinity. A total of 79 volatile substances were detected through qualitative and quantitative analysis of aroma, including 9 alcohols, 31 esters, 3 acids, 5 aldehydes, 24 terpenes, and 7 other types. The content of aromatic compounds is 27.2%~43.35% for esters, 19.65%~34.24% for terpenes, and below 14% for other categories. Cluster analysis showed that the content of 24 aroma components was the main aroma component of the mature rootstock ear combination apple fruit, including 10 esters, 3 acids, 6 terpenes, 2 alcohols, and 3 other types. Further analysis and evaluation of characteristic aromas were conducted. Principal component analysis showed that Ms+SH1+C and Ms+C were mainly characterized by compounds with pineapple and fruit aromas such as n-valeric acid, isoamyl octanoate, and n-butanol; Ms+M26+S is characterized by trans-2-hexenal, hexyl hexanoate, Ethyl hexanoate and caprylic acid with fatty taste, green apple and fruit flavor; The main characteristic aromas of Ms+M26+E, Ms+M26+Y, and Mm+S are decanal with a green grass aroma. Five aroma characteristic substances with VIP>1 were screened out by orthogonal partial least squares discriminant analysis, which were trans-2-hexenal, farnesol, decanal, Ethyl hexanoate and isoamyl octanoate in descending order of contribution. To provide reference for the introduction, cultivation, breeding, and deep processing of Fuji apples in Ningxia region. |
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