Effects of Grafting on Volatile Compounds in Bitter Gourd Fruit  

作　　者：Ziji LIU Yu NIU Renbo YU Yan YANG 

机构地区：[1]Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China

出　　处：《Agricultural Biotechnology》2022年第4期113-115,123,共4页农业生物技术（英文版）

基　　金：Supported by Hainan Science and Technology Project(No.ZDYF2020229);Scientific Research Project of Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province(No.HNZDSYS(YY)-03)。

摘　　要：[Objectives]This study was conducted to explore the effects of grafting on volatile compounds in bitter gourd fruit.[Methods]The volatile compounds and relative contents of grafted and non-grafted fruit were analyzed by headspace solid phase micro-extraction with gas chromatography-mass spectrometry.[Results]There were 59 volatile compounds in Haiyan No.2S,including six unique compounds.There were 58 volatile compounds in Haiyan No.2J,including five unique compounds.[Conclusions]This study provides a scientific basis for further analysis of bitter gourd flavor regulation mediated by grafting.

关 键 词：Bitter gourd GRAFTING Volatile compounds Headspace solid phase micro-extraction(HS-SPME) Gas chromatography-mass spectrometry(GC-MS) 

分 类 号：S642.5[农业科学—蔬菜学]