摘要
[目的]通过配置不同授粉组合,探究花粉直感效应对李果实香气物质成分种类及含量的影响,为选育优异香气的李种质资源提供参考.[方法]设置7个授粉组合,'红寿''秋姬''大红袍'3个自交组合和'红寿'×'秋姬'、'红寿'×'大红袍'、'大红袍'×'秋姬'、大红袍'×'红寿'4 个杂交组合.采用HS-SPME-GC-MS技术对李果实香气成分种类及含量进行测定,通过聚类分析对不同授粉组合进行分类,并利用主成分分析和OAV筛选出各组合中的关键香气成分和特异香气成分.[结果]在 7 个授粉组合中共鉴定香气物质 46 种,包含 16 种酯类、11 种醛类、12 种醇类、4 种酮类和 3 种其他化合物.花粉直感效应明显.聚类分析后将7个授粉组合分为4大类,其中'红寿'、'红寿'×'秋姬'、'红寿'×'大红袍'为第1大类,该类果实均为以'红寿'为母本;'大红袍'、'大红袍'×'秋姬'为第 2 大类;'大红袍'×'红寿'为第3大类;以'大红袍'为母本的李果实香气含量具有多样性;'秋姬'为第4大类.7 个授粉组合中鉴定出关键香气成分 19 种,特异香气成分 8 种;其中反式-2-己烯醛、壬醛、2-己烯醛、里那醇 4 种物质是 7 个组合中共有的特异香气物质,具有清新水果、玫瑰、柑橘、木香果香等特点,且OAV值较高,对李果实香气特征起主要贡献作用.[结论]花粉直感显著影响李果实香气中醛类、酯类、酮类和醇类物质的种类及含量,增加果实香气.
Abstract
[Objective]This study explored the influence of metaxenia on aromatic components by setting up various pollination combinations.It aimed to clarify the content and differences in aroma within plums,offering a reference for breeding superior aroma plum germplasms.[Method]Seven hybrid combinations were set up:three natural pollination combinations of'Hongshou','Qiuji',and'Dahongpao';Four hybrid combinations of'Hongshou'×'Qiuji','Hongshou'×'Dahongpao','Dahongpao'×'Qiuji',and'Dahongpao'×'Hongshou'.HS-SPME-GC-MS was used to determine the aroma components and content of seven combinations of plums.The key and characteristic aromatic components were identified by PCA and OAV,and different pollination combinations were classified by hierarchical cluster analysis.[Result]A total of 46 aroma compounds were detected in 7 pollination combinations,including 16 esters,11 aldehydes,4 ketones,12 alcohols,and 3 other compounds.A clear direct sensing effect of the pollen were demostrated.After cluster analysis,the plums were divided into four categories.The first category included'Hongshou','Hongshou'×'Qiuji',and'Hongshou'×'Dahongpao',all hybrid combinations with'Hongshou'as the maternal parent.The second largest category comprised'Dahongpao'and'Dahongpao'×'Qiuji',while the third largest category was'Dahongpao'×'Hongshou'.The aroma content in hybrids with'Dahongpao'as the maternal parent showed diversity.'Qiuji'was the fourth major category.Among the 7 combinations,19 key aroma components were identified,and 18 specific aroma components were identified.(E)-2-hexenal,nonanal,2-hexenal,and linalool were four common specific aroma substances in the 7 combinations,including fresh fruit,rose,citrus,and woody fruit aromas.The OAV value was high,which played a major role in the aroma characteristics of plum fruit.[Conclusion]The direct effect of pollen significantly affected the types and contents of aldehydes,alcohols,ketones,and esters in the aroma of plum fruit,increasing the fruit aroma.
NETL
NSTL
万方数据