Analysis of aroma substances in apple fruits of different rootstock-scion combinations at ripening stage
In order to investigate the differences of the flavor quality of apple fruits of six rootstock-scion com-binations,including Xinjiang wild apple+M26+Liquanduanfu,Xinjiang wild apple+M26+Yanfu 10,Xinjiang wild apple+M26+Yuhuazaofu,Malus robusta+SH1+Changfu No.2,Malus robusta+Changfu No.2,Malus robusta+Liquanduanfu in Ningxia,apple fruit samples were taken from 8-year-old trees in the experimental base at Luhua Town,Xixia District,Yinchuan City at the ripening stage to determine the physiological quality of the fruits and the aroma components,and screen characteristic aroma substances based on the activity values of the aroma components using principal component analysis and orthogonal partial least squares discriminant analysis.The results showed that the rootstock-scion combinations had significant effect on the quality indexes of apple fruit,such as single fruit weight,fruit shape index,hardness,soluble solids content,titratable acid content,etc.There was a significant difference in the quality indexes of single fruit weight and soluble solids content of Liquanduanfu with different rootstocks,and no significant difference in the quality indexes of Changfu No.2 with different rootstocks.A total of 81 volatile substances,including 9 alcohols,31 esters,3 acids,5 aldehydes,26 terpenes and 7 others,were detected from the fruits of these six rootstock-scion combinations.In the total content of aroma substances,esters accounted for 27.2％-43.35％,terpenes accounted for 19.65％-34.24％,and all other categories were below 14％.The unique aroma components of each rootstock-scion combination ranged from 2 to 10 species.Farnesol,hexanal,ethyl butyrate,ethyl octanoate,and hexanol were the main characteristic substances for the aroma of the fruits of Malus robusta+SH1+Changfu No.2 and Malus robusta+Changfu No.2.Decanal was the main characteristic substances of the aroma of the fruit of Xinjiang wild apple+M26+Liquanduanfu.Trans-2-hexenal,hexyl hex-anoate,ethyl hexanoate,and caprylic acid were the main characteristic substance of the aroma of the fruits of Xinjiang wild apple+M26+Yuhuazaofu,Xinjiang wild apple+M26+Yanfu 10,and Malus robusta+Liquanduanfu.
万方数据
维普
