不同砧穗组合苹果果实成熟期香气物质分析  

Analysis of aroma substances in apple fruits of different rootstock-scion combinations at ripening stage

作　　者：贾永华[1] 马军 李晓龙[1] 许泽华[1] 李百云[1] JIA Yonghua;MA Jun;LI Xiaolong;XU Zehua;LI Baiyun(Institute of Horticulture,Ningxia Academy of Agriculture and Forestry,Yinchuan,Ningxia,750002,China)

机构地区：[1]宁夏农林科学院园艺研究所,银川750002

出　　处：《中国南方果树》2024年第5期178-187,共10页South China Fruits

基　　金：国家苹果产业技术体系(CARS-27)资助。

摘　　要：为了探究新疆野苹果+M26+礼泉短富、新疆野苹果+M26+岩富10、新疆野苹果+M26+玉华早富、八棱海棠+SH1+长富2号、八棱海棠+长富2号、八棱海棠+礼泉短富等6个宁夏主栽砧穗组合苹果果实风味品质差异,在银川市西夏区芦花乡试验基地8年生树上采成熟期果实样品,测定果实生理品质以及香气成分,并基于香气成分的活性值采用主成分分析和正交偏最小二乘判别分析筛选特征香气物质。结果表明,砧穗组合对苹果果实单果质量、果形指数、硬度、可溶性固形物含量、可滴定酸含量等品质指标有显著影响,不同砧木的礼泉短富在单果质量和可溶性固形物含量方面有显著差异,不同砧木的长富2号在各品质指标上无显著差异。从6个砧穗组合的果实中共检出81种挥发性物质,包括醇类9种、酯类31种、酸类3种、醛类5种、萜烯类26种和其他类7种;在香气物质总含量中,酯类占27.2%~43.35%,萜烯类占19.65%~34.24%,其他类别均在14%以下。各砧穗组合特有香气成分为2~10种。法尼醇、己醛、丁酸乙酯、辛酸乙酯和己醇为八棱海棠+SH1+长富2号和八棱海棠+长富2号果实香气的主要特征物质。癸醛为新疆野苹果+M26+礼泉短富果实香气的主要特征物质。反式-2-己烯醛、己酸己酯、己酸乙酯和辛酸为新疆野苹果+M26+玉华早富、新疆野苹果+M26+岩富10和八棱海棠+礼泉短富果实香气的主要特征物质。In order to investigate the differences of the flavor quality of apple fruits of six rootstock-scion combinations,including Xinjiang wild apple+M26+Liquanduanfu,Xinjiang wild apple+M26+Yanfu 10,Xinjiang wild apple+M26+Yuhuazaofu,Malus robusta+SH1+Changfu No.2,Malus robusta+Changfu No.2,Malus robusta+Liquanduanfu in Ningxia,apple fruit samples were taken from 8-year-old trees in the experimental base at Luhua Town,Xixia District,Yinchuan City at the ripening stage to determine the physiological quality of the fruits and the aroma components,and screen characteristic aroma substances based on the activity values of the aroma components using principal component analysis and orthogonal partial least squares discriminant analysis.The results showed that the rootstock-scion combinations had significant effect on the quality indexes of apple fruit,such as single fruit weight,fruit shape index,hardness,soluble solids content,titratable acid content,etc.There was a significant difference in the quality indexes of single fruit weight and soluble solids content of Liquanduanfu with different rootstocks,and no significant difference in the quality indexes of Changfu No.2 with different rootstocks.A total of 81 volatile substances,including 9 alcohols,31 esters,3 acids,5 aldehydes,26 terpenes and 7 others,were detected from the fruits of these six rootstock-scion combinations.In the total content of aroma substances,esters accounted for 27.2%-43.35%,terpenes accounted for 19.65%-34.24%,and all other categories were below 14%.The unique aroma components of each rootstock-scion combination ranged from 2 to 10 species.Farnesol,hexanal,ethyl butyrate,ethyl octanoate,and hexanol were the main characteristic substances for the aroma of the fruits of Malus robusta+SH1+Changfu No.2 and Malus robusta+Changfu No.2.Decanal was the main characteristic substances of the aroma of the fruit of Xinjiang wild apple+M26+Liquanduanfu.Trans-2-hexenal,hexyl hexanoate,ethyl hexanoate,and caprylic acid were the main characteristic substance of the

关 键 词：苹果 砧穗组合 挥发性化合物 OVA PCA OPLS-DA 

分 类 号：S661.1[农业科学—果树学]