外源糖对设施栽培‘红颜’草莓果实品质及香气物质的影响  

Effects of Exogenous Sugars on Fruit Quality and Aroma Substances of Facility Cultivated‘Hongyan’Strawberries

作　　者：雷宁 刘玉莲 马宗桓 王海 LEI Ning;LIU Yulian;MA Zonghuan;WANG hai(Dazhou Vocational and Technical College,Dazhou 635001,China;Horticulture College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]达州职业技术学院,四川达州635001 [2]甘肃农业大学园艺学院,甘肃兰州730070

出　　处：《保鲜与加工》2025年第4期116-125,共10页Storage and Process

基　　金：甘肃省陇原青年创新人才项目(2022LQTD08);高等学校创新基金项目(2021B-142);达州市科技计划项目(23YKX0002)。

摘　　要：为了明确外源糖对设施栽培‘红颜’草莓品质及香气物质的影响,分别以100 mmol/L的蔗糖(T1)、100 mmol/L的葡萄糖(T2)和100 mmol/L的果糖(T3)喷施草莓全株,果实成熟期测定品质和香气物质含量。结果表明,喷施外源糖显著改善了草莓果实外观品质,T1处理后显著增加了果实单果质量、纵径、横径和a^(*)值;T1、T2和T3处理均显著提高了果实的可溶性固形物含量,分别达到12.72%、12.41%和11.97%。喷施外源糖均显著提高了果实中果糖和蔗糖含量,T3处理果实果糖含量为对照的1.26倍,T2处理果实葡萄糖含量为对照的1.19倍;与对照相比,T1和T2处理显著增加了果实苹果酸含量。各外源糖处理均显著提高了果实中各类香气物质总含量,T2处理显著增加了果实醇类、醛类和酸类物质总含量,T1、T2和T3处理显著增加了果实中2-己烯醛含量。该品种草莓共有特征性香气物质9种,果实香型主要为花香型,果糖处理可显著增加果实果香型成分。综上,喷施外源糖可提高设施栽培‘红颜’草莓果实品质,改善果实香气物质成分,果糖处理较为明显地改变了果实香型。In this study,the whole strawberry plants were sprayed with 100 mmol/L sucrose(T1),100 mmol/L glucose(T2)and 100 mmol/L fructose(T3),respectively,and the fruit quality and aroma substances contents were measured at ripening stage,aiming to clarify the effects of exogenous sugars on fruit quality and aroma substances of facility cultivated‘Hongyan’strawberries.The results showed that exogenous sugar spray significantly improved the appearance qualities of strawberry fruits,and T1 treatment significantly increased the fruits weights,longitudinal diameters,transverse diameters and a^(*)values.The T1,T2,and T3 treatments significantly increased the soluble solids contents in strawberry fruits,reaching 12.72%,12.41%,and 11.97%,respectively.Exogenous sugar spray treatments significantly increased the contents of fructose and sucrose in the fruits.The fructose contents in fruits treated with T3 were 1.26 times that of the control,and the glucose contents treated with T2 were 1.19 times that of the control.Compared with the control group,T1 and T2 treatments significantly increased the contents of malic acid in the fruits.Exogenous sugars treatments(T1,T2 and T3)significantly increased the total contents of various aroma compounds in the fruits,T2 treatment significantly increased the total contents of alcohols,aldehydes,and acids,and sucrose,glucose,and fructose treatments significantly increased the contents of 2-hexenal.There were 9 kinds of characteristic aroma substances in this variety,and the fruit flavor type was mainly flower flavor type,which could be significantly increased after fructose treatment.In conclusion,spraying exogenous sugars can improve the qualities and aroma substances of facility cultivated‘Hongyan’strawberry fruits,and fructose treatment can obviously change the fruit flavor type.

关 键 词：草莓 果实品质 香气物质 特征性香气 香型 

分 类 号：S668.4[农业科学—果树学]