Analysis and evaluation of fruit quality and aroma components in hybrid offspring of'Xinli 7'and'Zhongxiang'pear
In order to promote the research on pear quality and the breeding and promotion of new pear varieties in production,'Xinli 7'and'Zhongxiang'pear and their 14 pear hybrid offspring were used as research materials to conduct sensory evaluation,quality index determination,and aroma components analysis on their fruits.The results showed that most varieties(superior lines)had good quality,especially'Qindaohong'.The single fruit weight and soluble solids content of'Qindaohong'were significantly higher than those of'Xinli 7'and'Zhongxiang'pear.The fruit surface was pink and the flavor was sweet and slightly fragrant.In addition,the varieties of'Luyan','Lucui',and'Mizhouhong',as well as the superior lines 1-155,1-240,and 1-243,had better quality.The superior lines of 1-452 and 1-455 had a light sweet taste and poor quality.A total of 29 aroma components,including 2 esters,7 aldehydes,7 alcohols,3 ketones,3 alkenes,2 alkanes,3 aromatics and 2 other compounds,were detected in'Xinli 7'and'Zhongxiang'pear.A total of 65 aroma components were detected in 14 varieties(superior lines),including 18 esters,13 aldehydes,15 alcohols,5 ketones,2 alkenes,3 alkanes,4 aromatics and 5 other compounds.The aldehydes had the highest relative content among all varieties(superior lines),mainly hexanal and 2-hexanal.The'Qindaohong'had the highest relative content of esters,mainly ethyl acetate and ethyl hexanoate.The 1-452 had the highest relative content of alcohols,mainly 1-hexanol.In summary,the'Qindaohong'had the highest relative esters content and the best comprehensive quality.The varieties of'Luyan','Lucui',and'Mizhouhong',as well as the superior lines 1-155,1-240,and 1-243,had better comprehensive quality.
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