果色和成熟度对樱桃番茄(Solanum lycopersicum var.cerasiforme)果实挥发物分布的影响  

Effect of Fruit Color and Ripeness on Volatile Distribution in Cherry Tomato(Solanum lycopersicum var.cerasiforme)Fruit

作　　者：程国亭[1,2] 常培培 王新宇 娄茜棋 Ahmed HEl-SAPPAH 张飞 梁燕[1,2] CHENG Guoting;CHANG Peipei;WANG Xinyu;LOU Qianqi;Ahmed HEl-SAPPAH;ZHANG Fei;LIANG Yan(College of Horticulture,Northwest A&F University,Yangling 712100,China;State Key Laboratory of Crop Stress Biology for Arid Areas,Northwest A&F University,Yangling 712100,China;Dezhou Academy of Agricultural Science,Dezhou 253015,China;Genetics Department,Faculty of Agriculture,Zagazig University,Zagazig 44511,Egypt)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]西北农林科技大学旱区作物逆境生物学国家重点实验室,陕西杨凌712100 [3]德州市农业科学研究院,山东德州253015 [4]扎加齐格大学农学院遗传学系,埃及扎加齐格44511

出　　处：《食品科学》2021年第12期173-183,共11页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0101703);陕西省重点研发计划项目(2019ZDLNY03-05)。

摘　　要：为探究果色和成熟度对樱桃番茄果实挥发物的影响,用顶空固相微萃取-气相色谱-质谱联用法测定育种自交系材料金珠(橙)、黑樱桃1(紫)、1号(粉)、红珍珠(红)在绿熟期、转色期和红熟期的挥发物。分析发现,橙色番茄挥发物明显高于红色和粉色番茄。橙色番茄在绿熟期,紫色番茄在转色期和红熟期挥发物最高,而粉色番茄挥发物始终最低。气味强度由挥发物质量浓度和嗅觉阈值决定。3-甲基-丁醛、(E,E)-2,4-庚二烯醛、1-戊烯-3-酮、己醛、苯甲醛和(Z)-3-己烯-1-醇对番茄气味贡献较大。红色、橙色和紫色番茄分别在绿熟期、转色期和成熟期气味最浓。随着果实成熟,挥发物质量浓度持续增加,气味更加浓郁。果色和成熟度对挥发物有显著影响。To analyze the effect of fruit color and ripening on the volatile profile of cherry tomatoes,the volatile compositions of the inbred lines Jinzhu(orange),Heiyingtao 1(purple),1 Hao(pink),and Hongzhenzhu(red),were measured at the mature green,turning and red stages by headspace solid-phase micro-extraction(HS-SPME)and gas chromatography-mass spectroscopy(GC-MS).The volatile content of orange tomato fruit was significantly higher than that of red and pink tomato fruit at each stage.The highest content of volatiles appeared in the orange tomato fruit at the mature green stage and in purple tomato fruits at the turning and red stages,and the lowest content of volatiles was always observed in pink tomato fruits during the whole period.The intensity of volatile odor was determined by the concentration and olfactory threshold of volatiles.3-Methyl-butanal,(E,E)-24-heptadienal,1-penten-3-one,hexanal,benzaldehyde,and(Z)-3-hexen-1-ol contributed significantly to tomato odor.The strongest odor was observed in red,orange,and purple tomato fruit at the mature green,turning and red stages,respectively.With fruit ripening,the concentration of total volatile components was increased,and the odor became stronger.In conclusion,fruit color and ripeness have a significant effect on the volatile profile of che rry tomatoes.

关 键 词：樱桃番茄 芳香物 气味 果色 成熟度 

分 类 号：S641.2[农业科学—蔬菜学]