菠萝果实香气成分多样性研究  

Aroma Volatile Compounds Diversity Analysis of Pineapple Fruits

作　　者：魏长宾[1] 刘胜辉[1,2] 陆新华[1,2] 吴青松[1,2] 孙光明[1,2] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室,广东湛江524091 [2]农业部菠萝种质圃(湛江),广东湛江524091

出　　处：《热带作物学报》2016年第2期418-426,共9页Chinese Journal of Tropical Crops

基　　金：公益性行业科研专项(No.201203021);农业部热带作物种质资源保护项目(No.15RZZY-11);广东省产业技术研究与开发专项(No.2013B020503049);海南省自然科学基金项目(No.20153115);中央级公益性科研院所基本科研业务费专项(No.1630062013006)

摘　　要：对12份菠萝品种的果实香气成分采用聚类分析和主成分分析方法进行多样性研究。结果表明:不同品种菠萝果实香气成分种类含量变化差异较大,聚类分析在相关系数距离19时,分为4个类群;主成分分析显示120种挥发性成分简化得到3个主成分包含27个香气成分,综合得分显示密宝菠萝最高。本研究结果可对菠萝果实香气品质进行评价,有助于加快菠萝选育种进程。The diversity of aroma volatile compounds from 12 pineapple varieties were studied. Cluster analysis and principal component analysis were used to evaluate the experimental results. A high variability of aroma volatiles compounds were found among 12 pineapple varieties. Cluster analysis showed that these pineapple varieties were separated into four groups when correlation coefficient distance was 19. Principal component analysis suggested 120 compounds identified could be simplified to 3 components including 27 compounds, and Mibao variety reached the highest comprehensive score. The results had a certain applied value for assessing aroma qualities and improving the breeding process of pineapple.

关 键 词：菠萝 香气成分 多样性 主成分分析 

分 类 号：S668.3[农业科学—果树学]