青海地区6个甜樱桃品种果实发育过程中香气物质的动态变化  

Dynamic changes of aroma substances during fruit development of six sweet cherry varieties in Qinghai

作　　者：郝帅棋 郭青云[1,2] 李霖灏 袁华宁 HAO Shuaiqi;GUO Qingyun;LI Linhao;YUAN Huaning(College of Agricultural and Forestry Sciences,Qinghai University,Xining 810016,Qinghai,China;Key Laboratory of Biotechnology on the Qinghai-Tibetan Plateau,Ministry of Education,Xining 810016,Qinghai,China;Key Laboratory of Comprehensive Management of Agricultural Pests,Xining 810016,Qinghai,China)

机构地区：[1]青海大学农林科学院,西宁810016 [2]青藏高原生物技术教育部重点实验室,西宁810016 [3]青海省农业有害生物综合治理重点实验室,西宁810016

出　　处：《果树学报》2025年第4期815-827,共13页Journal of Fruit Science

基　　金：青海省2023年重点研发与转化计划项目(230-NK-150)。

摘　　要：【目的】鉴定青海地区6个甜樱桃品种果实中存在的香气物质,并深入了解其生长发育过程中香气物质的动态变化。【方法】以莫莉、2018-13、塞莱斯特、2018-20、甜心、雷尼6个品种的果实样品为试材,采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对硬核期(HS)、着色期(VE)、商熟期(CMP)、完熟期(RP)果实的香气物质进行测定。使用韦恩图、热图聚类分析和主成分分析方法,比较6个品种发育过程中香气物质的动态变化,利用偏最小二乘法判别分析筛选差异香气物质并分析其不同发育阶段的含量变化。【结果】6个甜樱桃品种的果实在4个不同发育时期,共检测出108种香气物质,在HS、VE、CMP、RP期分别检出69、46、45、32种香气物质,共有香气成分14种。随着甜樱桃的生长发育,莫莉品种醛类物质含量大致呈逐渐降低的趋势,2018-13品种中醛类物质含量大致呈先升高后下降然后再升高的趋势,塞莱斯特品种中醇类物质含量呈先下降后升高的趋势;2018-20品种中烯烃类含量呈逐渐下降的趋势,至PR期达最低;甜心品种中醛类和醇类含量均呈现先升高后下降然后再升高的趋势;而雷尼品种中烷烃类含量呈先升高后下降然后再升高的趋势,至RP期含量达到高峰。利用偏最小二乘判别分析,筛选出VIP值大于1的物质,发现反式-2-己烯醛、2-己烯醛、己醛、反式-2-己烯-1-醇为不同发育时期主要的差异香气物质。6个甜樱桃品种不同发育时期香气物质的动态变化各有差异。【结论】6个甜樱桃品种果实发育过程中香气物质的动态变化各有差异,反式-2-己烯醛、2-己烯醛、己醛、反式-2-己烯-1-醇为最关键的香气成分。研究结果为甜樱桃优良品种的香味遗传育种和香气合成代谢及分子生物学研究提供了理论依据。【Objective】Sweet cherry is a large-fruited,colorful,delicious,nutritious and popular among consumers,and the cultivation of sweet cherry in Qinghai province started in 1994,and began to plant on a large scale after 2000,with a cultivated area of about 2173.3 hm2,which has been becoming a characteristic fruit industry in Qinghai province in recent years.And sweet cherry flavor plays a very important role in the consumer’s preference,with the maturity of the fruit,the fruit will undergo extremely complex physiological and biochemical metabolic processes,and the volatile aroma compounds also change in the fruit.Therefore,the developmental period is a key factor affecting the production and accumulation of fruit aroma.To identify the aroma compounds in different varieties of sweet cherry fruits from the Qinghai province and to investigate the changes of these compounds at different fruit developmental stages.【Methods】Fruits from six sweet cherry varieties,including Moreau,Qingying No.1,Celeste,2018-20,Sweetheart and Rainier,were used as experimental materials.Aroma compounds were analyzed with headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)at four developmental stages,shell-hardening stage(HS),veraison stage(VE),commercial maturity stage(CMP)and full ripening stage(RP,respectively).The variations in aroma compounds among these six varieties were compared using Venn diagrams,heatmap clustering analysis and principal component analysis(PCA).Partial least squares discriminant analysis(PLS-DA)was applied to screen out differential aroma compounds and to analyze changes in their concentrations at different developmental stages.【Results】A total of 108 aroma compounds were identified across the four developmental stages in the six sweet cherry varieties,with 14 common aroma compounds.Specifically,69,46,45 and 32 aroma compounds were detected at HS,VE,CMP and RP stages,respectively.During cherry fruit development,Moreau showed a trend where aroma compound

关 键 词：甜樱桃 果实发育 GC-MS 香气物质 发育过程 动态变化 

分 类 号：S662.5[农业科学—果树学]