不同果实发育时段遮光对红阳猕猴桃果实香气的影响  

Effects of shading on the aroma component of fruits at different develop-mental periods in Hongyang kiwifruit

作　　者：刘若男 刘翠霞 叶开玉 高建有 李洁维[2] 龚弘娟[2] 夏黎明 朱荣香 王发明 查满荣 LIU Ruonan;LIU Cuixia;YE Kaiyu;GAO Jianyou;LI Jiewei;GONG Hongjuan;XIA Liming;ZHU Rongxiang;WANG Faming;ZHA Manrong(College of Biology and Environmental Science,Jishou University,Jishou 416000,Hunan,China;Guangxi Key Laboratory of Function-al Phytochemicals Research and Utilization/Guangxi Institute of Botany,Chinese Academy of Sciences,Guilin 541006,Guangxi,China)

机构地区：[1]吉首大学生物资源与环境科学学院,湖南吉首416000 [2]中国科学院广西植物研究所·广西植物功能物质研究与利用重点实验室,广西桂林541006

出　　处：《果树学报》2024年第11期2285-2299,共15页Journal of Fruit Science

基　　金：国家自然科学基金项目(32360729);广西科技计划项目青年创新人才科研专项(桂科AD23026228);国家现代农业产业技术体系广西创新团队落叶果树产业首席专家团队(nycytxgxcxtd 2023-13-01);广西科技重大专项(桂科AA23023008)。

摘　　要：[目的]探究遮光对猕猴桃发育期间果实香气的影响,为猕猴桃精细栽培管理提供参考。[方法]以猕猴桃红阳为试验材料,从花后20~140 d,以20 d为一个时段将其分为6个时段(时段Ⅰ~时段Ⅵ),每个时段为一组使用套袋进行遮光处理(T1~T6组),T7为全时段遮光,对照(CK)为全时段未遮光。采用顶空固相萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)测定香气,并对T7和对照果实进行转录组测序分析。[结果]在不同遮光处理下,共检测出38种香气物质,包括15种酯类、11种醛类、8种萜烯类和3种醇类。各组香气种类介于19~37种之间,其中T6种类最多,T2和T5最少。总香气含量T4最高,其次为T2和T5。除T4处理外,其他试验组果实酯类含量均显著降低;T4、T5和T6处理组醛类含量与对照无显著差异,其他处理组显著低于对照;T1和T2处理组萜烯类含量与对照无显著差异,T4处理组无累积,其他处理组显著高于对照。醇类物质含量在T6处理果实中显著高于对照,T2和T5处理组无累积,其他处理组低于对照。聚类分析显示,T4处理与对照成分组成最相似。主成分分析显示,T6处理组综合得分最高,其次为T4、T5和T2。转录组分析共发现1248个差异表达基因,T7较对照下调基因788个,上调基因460个。筛选出了15个与香气合成相关的差异表达基因,其中遮光处理降低了T7果实中乙醇脱氢酶(ADH)、丙酮酸转氨酶(AGXT)、天冬氨酸转氨酶(COT1)和糖醇-4-磷酸胞苷酰转移酶(IspD)基因的表达量,升高了焦磷酸脱羧酶(MDV)、醛脱氢酶(ALDH)和苯丙氨酸解氨酶(PAL)基因的表达量。[结论]红阳猕猴桃的各类香气成分具有不同的合成时期,其中时段Ⅵ为酯类合成重要时期;时段Ⅰ-时段Ⅲ对醛类物质合成积累有重要意义;时段Ⅳ为萜烯类物质合成关键时期。遮光抑制了ADH、AGXT和COT1基因的表达,同时上调了MVD和ALDH基因的表达量,是导致遮光果实中萜烯类香气�【Objective】Aroma is an important trait of fruit quality,constituted by a variety of com-pounds including esters,aldehydes,ketones,alcohols,terpenes and volatile phenols,as well as a range of other aromatics.The compound and content of aroma undergo consistent changes throughout fruit de-velopment,and can be affected by various environmental factors.It has been demonstrated that sun-light,as a crucial factor influencing fruit development,has a significant effect on the content and com-position of aroma.Bagging is widely practiced in fruit cultivation.The fruit with bagging tends to exhib-it a superior external appearance and neater shapes compared to non-bagged,which makes them more popular by consumers.However,the practice of bagging limits the fruit’s exposure to sunlight,which in turn affects the formation of fruit aroma.In this study,the effects of shading on fruit aroma types and content at different developmental periods were determined to explore the significance of each period in aroma compounds synthesis,and identify the optimal timing for bagging.Furthermore,a transcriptome analysis was employed to explore the molecular mechanisms underlying the impact of shading on aro-ma synthesis.The findings of this study will serve as a valuable reference for the refined cultivation of kiwifruit.【Methods】The experimental design spanned from 20 days after anthesis(20 DAA)to 140 DAA,dividing the maturation process into six periods(periodsⅠtoⅥ)with 20-day intervals.Each pe-riod underwent light exclusion using double-layer black bags(Groups T1 to T6),with T7 representing total shading and CK representing no shading.The fruits were harvested when the soluble solids con-tent reached 7%and allowed to ripen at room temperature until the soluble solids content reached 20%.Aroma compounds were then analyzed by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).Data were processed and analyzed using Excel 2016 and SPSS 20.0,and graphs were created using Origin 2021.Sampl

关 键 词：猕猴桃 红阳 香气 遮光 果实发育 

分 类 号：S663.4[农业科学—果树学]