‘玉露香’与‘新世纪’梨杂交F1代果实品质和香气成分的分析与评价  

Analysis and Evaluation of Fruit Quality and Volatile Composition of F1 Hybrids between‘Yuluxiang’and‘Shinseiki’Pear

作　　者：岳郁 黄平 陈虎 于春亮 彭建营 YUE Yu;HUANG Ping;CHEN Hu;YU Chuniang;PENG Jianying(College of Horticulture,Hebei Agricultural University,Hebei Pear Engineering Technology Research Center,Baoding 071000,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Wei County Forest and Fruit Development Service Center,Agriculture and Rural Bureau,Xingtai 054700,China)

机构地区：[1]河北农业大学园艺学院,河北省梨工程技术研究中心,河北保定071000 [2]河北农业大学食品科技学院,河北保定071000 [3]威县农业农村局,河北邢台054700

出　　处：《食品科学》2023年第24期277-285,共9页Food Science

基　　金：河北省重点研发计划-现代种业科技专项(20326337D,21326308D);河北省现代农业产业技术体系项目(HBCT2021210201)。

摘　　要：为探究杂交后代果实与亲本之间的遗传变异并对杂交后代进行综合评价,选择7个具有发展前景的‘玉露香’和‘新世纪’梨杂交F1代(7-93、8-44、8-176、9-188、9-193、10-101、10-173),以母本‘玉露香’和畅销的‘秋月’品种为对照,测定果实单果质量、果形指数、果实硬度、可溶性固形物含量、可溶性糖、可滴定酸、糖酸比、VC及香气成分等品质指标,同时利用正交偏最小二乘判别分析(orthogonal partial least squares-discrimination analysis,OPLS-DA)对不同品种香气进行差异性评价。结果表明,7个梨杂交F1代的果实品质存在显著差异,其中8-44果形指数等于1,且可溶性固形物和可溶性糖含量最高;7个梨果实以及‘玉露香’‘秋月’中共含有83种挥发性成分,其中10-173和8-44的挥发性成分总量最高,10-173和10-101的挥发性物质总数最多;梨的主要挥发性成分为醇类、酯类和醛类化合物;OPLS-DA结果表明,10-101和10-173的挥发性成分组成显著区别于其余株系,其中10-101与乙酸乙酯和乙酸己酯呈显著正相关,10-173与辛酸乙酯、α-法尼烯、反-2-己烯醛呈显著正相关,同时其含量显著高于其他株系,从而使得风味更加突出。根据变量重要性投影预测出各个品种间产生差异的42个香气标记物,香气活性值分析找出了呈现各自特征气味的关键香气,相关性分析找出梨品质性状与特征香气之间的联系。根据主成分分析结果计算得分并排序,8-44、10-173、10-101综合排名最高,果实品质较好。综上所述,8-44、10-101和10-173可作为7个梨种质资源中具有潜力的梨株系,为梨新品种选育和推广提供数据参考。In order to explore the genetic variation between hybrid fruits and their parents and conduct comprehensive evaluation of hybrid fruits,seven promising F1 hybrids(7-93,8-44,8-176,9-188,9-193,10-101 and 10-173)between‘Yuluxiang’and‘Shinseiki’pears,the female parent‘Yuluxiang’and the popular cultivar‘Akizuki’were evaluated for quality indicators such as single fruit mass,fruit shape index,hardness,soluble solid content,soluble sugar content,titratable acid content,sugar/acid ratio,vitamin C content,and aroma composition.Meanwhile,the differences in aroma among different cultivars were evaluated using orthogonal partial least squares-discriminant analysis(OPLS-DA).The results showed that there was a significant difference in fruit quality among the seven F1 hybrids,with 8-44 having a fruit shape index equal to 1 and the highest soluble solids and sugar content.Altogether,83 volatile components were detected from the nine cultivars,of which 10-173 and 8-44 had the highest total amount of volatile components,and 10-173 and 10-101 contained the highest number of volatile compounds.The major aroma components in pears were alcohols,esters,and aldehydes.The OPLS-DA results showed that the aroma components of 10-101 and 10-173 were significantly different from those of the other strains.Fruit quality traits of 10-101 had a significantly positive correlation with ethyl acetate and hexyl acetate;fruit quality traits of 10-173 had a significantly positive correlation with ethyl octanoate andα-farnesene and trans-2-hexenal,and their contents were significantly higher than those in the other strains,making theflavor more prominent.According to variable importance in the projection(VIP)results,we predicted 42 aroma markers that differed among varieties,and through odor activity value(OAV)analysis,we identified key volatile compounds that contributed to the characteristic odor of each strain.Through correlation analysis,we identified the association between pear quality traits and characteristic aromas.Principal

关 键 词：梨 杂交后代 果实品质 气相色谱-质谱联用 挥发性香气 

分 类 号：S661.2[农业科学—果树学]