苹果栽培品种不同族系香气特征分析

doi:10.3864/j.issn.0578-1752.2022.03.010

中国农业科学 ›› 2022, Vol. 55 ›› Issue (3): 543-557.doi: 10.3864/j.issn.0578-1752.2022.03.010

苹果栽培品种不同族系香气特征分析

路翔^1,²(),高源²,王昆²,孙思邈²,李连文²,李海飞²,李青山¹,冯建荣^1,^*(),王大江^2,^*()

1 石河子大学农学院/特色果树栽培生理与种质资源利用新疆生产建设兵团重点实验室,新疆石河子 832000
2 中国农业科学院果树研究所/农业农村部园艺作物种质资源利用重点实验室,辽宁兴城 125100

收稿日期:2021-03-29 接受日期:2021-07-01 出版日期:2022-02-01 发布日期:2022-02-11
通讯作者: 冯建荣,王大江
作者简介:路翔,E-mail： 294128622@qq.com。
基金资助:
农业农村部园艺作物种质资源利用重点实验室基金(NYZS202104);中国农业科学院科技创新工程(CAAS-ASTIP-2018-RIP-02)

Analysis of Aroma Characteristics in Different Cultivated Apple Strains

LU Xiang^1,²(),GAO Yuan²,WANG Kun²,SUN SiMiao²,LI LianWen²,LI HaiFei²,LI QingShan¹,FENG JianRong^1,^*(),WANG DaJiang^2,^*()

College of Agriculture, Shihezi University/Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Corps, Shihezi 832000, Xinjiang
Research Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, Liaoning

Received:2021-03-29 Accepted:2021-07-01 Online:2022-02-01 Published:2022-02-11
Contact: JianRong FENG,DaJiang WANG

摘要/Abstract

摘要： 目的我国主栽苹果品种根据亲本构成可分为富士族系、元帅族系、金冠族系和国光族系,分析不同族系果实的香气特征和遗传特性,为果品品质研究和香气育种提供参考。方法采取固相微萃取和气相色谱质谱（SPME-GC-MS）联用技术对4个族系的50个苹果品种果实香气物质进行检测,利用变异系数（CV）和主成分分析（PCA）解析不同族系间香气物质的显著性和特征。结果 50个品种共检测出146种香气成分,酯类（38种）、醛类（29种）和醇类（19种）为主要香气物质,共占总含量的72.82%,其中酯类在数量和含量上变异系数均大于醛类和醇类。富士族系和元帅族系的总香气成分数量显著多于金冠族系（P<0.05）,酯类物质数量显著多于金冠族系和国光族系（P<0.05）,醛类和醇类物质的数量在不同族系间未达到显著水平。以香气值大于1为标准确定出28种特征性香气成分,其中8种成分在40个品种以上均被检测出,是苹果的典型香气成分。对28种特征性香气成分进行主成分分析,共提取8个主成分,结合香气成分的嗅感特征将50个不同品种划分为4个代表不同香型的区域,富士族系和元帅族系在4个区域均有分布,金冠族系和国光族系主要分布在青香型和淡香型区域,浓香型区域主要为元帅族系,甜香型区域主要为富士族系。不同的选育方式对金冠族系和国光族系影响更大,表现为杂交品种的相似系数、与对照共有的香气成分占比显著低于芽变品种（P<0.05）;在所有族系中,芽变选育品种出现超亲现象的香气数量均多于杂交品种。结论富士族系和元帅族系的果实风味更加丰富,富士族系、元帅族系、金冠族系和国光族系的果实风味分别表现为甜香型、浓香型、青香型和淡香型;杂交能够提高后代香气成分的含量,并增加香气构成的复杂性;芽变对后代的香气成分种类影响较小,对香气含量的影响更大,其超亲现象多于杂交后代。

关键词: 苹果, 香气, 族系, 特征香气, 嗅感, 选育方法

Abstract:

【Objective】 Apple cultivars have been classed into Fuji-strain, Delicious-strain, Golden Delicious-strain and Ralls-strain according to their parents in China. In this study, the fruit aroma characteristics of different strains were analyzed, so as to provide the reference for studying fruit quality and aroma breeding. 【Method】 Solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect the fruit aroma components and their content of 50 apple cultivars belonging to 4 strains. Coefficient of variation (CV) and principal component analysis (PCA) were used to compare the significance and characteristics of aroma substances among the different strains. 【Result】 A total of 146 aroma components were detected from 50 cultivars. Esters (38), aldehydes (29) and alcohols (19) played a dominant role in all aroma components, which accounted for 72.82% of the total content. CV of esters was the highest in number and content of three ruling aroma components. The number of total aroma components of Fuji-strain and Delicious-strain were significantly more than that of other strains (P<0.05). The number of Fuji-strains and Delicious-strains were meaningfully more than that of Golden Delicious-strain and Ralls-strain (P<0.05). However, the number of aldehydes and alcohols did not show a significant level among the different strains. 28 characteristic aroma components were identified from 146 aroma components according to the criterion of aroma value greater than 1, eight components of which were detected in more than 40 cultivars, and they were defined as typical aroma components of apple. The eight principal components (PCs) were extracted from 28 characteristic aromas by PCA. 50 cultivars were scattered to four regions, which represented different flavor types. According to the smell characteristics of aroma components, Fuji-strain and Delicious-strain were distributed in four regions; Golden Delicious-strain and Ralls-strain were mainly distributed in green and light flavor regions, respectively; Rich fragrance regions were primarily Delicious-strain, and sweet fragrance region were mainly Fuji-strain. Different breeding methods had stronger effects on Golden Delicious-strain and Ralls-strain, as the similarity coefficient and the proportions of aroma components shared with the controls in the hybrid cultivars were significantly lower than those of the bud sport cultivars (P<0.05). In all the strains, the number of transgressive phenomena in the bud sport cultivars was more than that in the hybrid cultivars. 【Conclusion】 The fruit flavor of Golden Delicious-strain and Ralls-strain was more abundant. Fuji-strain, Delicious-strain, Golden Delicious-strain and Ralls-strain could be classed as sweet fragrance type, rich fragrance type, green fragrance type and light fragrance type, respectively. Hybridization could increase the content of aroma components and increase the complexity of aroma composition. Bud sport breeding had less effect on aroma composition, but more effect on aroma content to the progenies, and the transgressive phenomena was more obvious than that of hybridization breeding.

Key words: apple, aroma, strain, characteristic aroma, smell, breeding methods

路翔, 高源, 王昆, 孙思邈, 李连文, 李海飞, 李青山, 冯建荣, 王大江. 苹果栽培品种不同族系香气特征分析[J]. 中国农业科学, 2022, 55(3): 543-557.

LU Xiang, GAO Yuan, WANG Kun, SUN SiMiao, LI LianWen, LI HaiFei, LI QingShan, FENG JianRong, WANG DaJiang. Analysis of Aroma Characteristics in Different Cultivated Apple Strains[J]. Scientia Agricultura Sinica, 2022, 55(3): 543-557.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2022.03.010

https://www.chinaagrisci.com/CN/Y2022/V55/I3/543

图/表 10

表1

本研究采用的苹果品种"

族系 Strain	数量 Number	编号 No.	品种 Cultivar	育种方法 Breeding method
富士族系 Fuji-strains	19	1	富士 Fuji	国光×元帅 Ralls×Delicious
		2	华富 Huafu	富士花药培养 Fuji anther culture
		3	千秋 Senshu	东光×富士 Toko×Fuji
		4	4-23	富士×{（印度×金冠）×旭} Fuji×{(Indo×Golden Delicious)×Xu}
		5	新世界 Shinsekai	赤城×富士 Akagi×Fuji
		6	姬神 Himekami	富士×红玉 Fuji×Jonathan
		7	寒富 Hanfu	东光×富士 Dongguang×Fuji
		8	Florina	富士芽变 Fuji bud sport
		9	秋富5号 Qiufu 5	富士芽变 Fuji bud sport
		10	秋富1号 Qiufu 1	着色系富士芽变 Fuji color bud sport
		11	长富7 Changfu 7	富士芽变 Fuji bud sport
		12	短枝富士 Spur Fuji	短枝型富士芽变 Fuji spur bud sport
		13	秋富39 Qiufu 39	短枝型富士芽变 Fuji spur bud sport
		14	丰村富士 Fengcun Fuji	富士芽变 Fuji bud sport
		15	长富2 Changfu 2	着色系富士芽变 Fuji color bud sport
		16	由里香 Uruka	富士芽变 Fuji bud sport
		17	黄富士 Huang Fuji	富士芽变 Fuji bud sport
		18	极早熟富士 Jizaoshu Fuji	早熟型富士芽变 Fuji precocity bud sport
		19	山岛富士 Shandao Fuji	富士芽变 Fuji bud sport
元帅族系 Delicious-strains	14	20	元帅 Delicious	自然实生 Natural seedling
		21	香红 Xianghong	元帅×混合花粉 Delicious×Mixed pollen
		22	边墙子2号 Bianqiangzi 2	元帅族系芽变,代数不详 Delicious bud sport,algebra unknown
		23	侯家店短枝红星 Houjiadian Spur Starking	元帅族系芽变第三代 Third bud sport generation
		24	张家口短枝红星 Zhangjiakou Spur Starking	元帅族系第三代 Third bud sport generation
		25	青岛1号 Qingdao 1	元帅族系芽变,代数不详 Delicious bud sport,algebra unknown
		26	矮红 Red Spur	元帅族系芽变第三代 Third bud sport generation
		27	泗水短枝红星 Sishui Spur Starking	元帅族系芽变第三代 Third bud sport generation
		28	锦丽 Jinli	元帅族系芽变第三代 Third bud sport generation
		29	顶红 Top red	元帅族系芽变第三代 Third bud sport generation
		30	新红星 Starkrimson Delicious	元帅族系芽变第三代 Third bud sport generation
		31	阿斯矮生 Acespur Red	元帅族系芽变第五代 Fifth bud sport generation
		32	南山4号 Nanshan 4	元帅族系芽变,代数不详 Delicious bud sport, algebra unknown
		33	康屯短枝 Kangtun Spur	元帅族系芽变,代数不详 Delicious bud sport, algebra unknown
金冠族系 Golden Delicious-strains	11	34	金冠 Golden Delicious	自然实生 Natural seedling
		35	新苹4号 Xinping 4	金冠×新光 Golden Delicious×Xinguang
		36	蜜金 Honey gold	金冠×北星 Golden Delicious×Haralson
		37	葵花 Kuihua	金冠×红星 Golden Delicious×Starking Delicious
		38	王林 Orin	金冠实生选育 Golden Delicious seedling
		39	秦冠 Qinguan	金冠×鸡冠 Golden Delicious×Jiguan
		40	陆奥 Mutsu	金冠×印度 Golden Delicious×Indo
		41	华月 Huayue	金冠×华富 Golden Delicious×Huafu
		42	矮金冠 Spur Golden Delicious	金冠短枝型芽变 Golden Delicious spur bud sport
		43	恩维尔金矮生 Enweier Golden Spur	金冠短枝型芽变 Golden Delicious spur bud sport
		44	里司金 Lysgolden	金冠辐射育种 Golden Delicious radiation
国光族系 Ralls-strains	6	45	国光 Ralls	自然实生 Natural seedling
		46	岩木 Iwaki	国光×君袖 Ralls×Northenspy
		47	国庆 Guoqing	国光×青香蕉 Ralls×White Pearmain
		48	嵌合体国光 Chimera Ralls	国光嵌合体芽变 Ralls chimera bud sport
		49	新国光 New Ralls	国光芽变 Ralls bud sport
		50	垂直国光 Vertical Ralls	国光垂直芽变 Ralls vertical bud sport

表1

图1

表2

表3

图2

图3

表4

4个族系苹果特征性香气成分的主成分特征根、贡献率、累积贡献率"

项目/化合物 Item/Compound	PC1	PC2	PC3	PC4	PC5	PC6	PC7	PC8
特征根 Characteristic root	7.218	3.991	2.861	2.127	1.458	1.312	1.180	1.071
贡献率 Contribute proportion (%)	25.779	14.254	10.217	7.597	5.207	4.687	4.215	3.825
累计贡献率 Additive contribute proportion (%)	25.779	40.033	50.250	57.847	63.053	67.740	71.955	75.780
6-甲基-5-庚烯-2-酮 6-Methyl-5-hepten-2-one	0.741	0.181	0.385	-0.342	0.047	-0.024	0.197	-0.100
大马酮 α-Damascenone	-0.116	-0.318	-0.103	-0.159	-0.225	0.264	-0.261	-0.022
乙酸2-甲基丁酯 2-Methyl-1-butyl acetate	0.630	0.312	-0.603	-0.009	0.037	-0.095	-0.031	0.185
丁酸丙酯 Propyl butyrate	0.649	0.250	-0.372	0.017	-0.282	0.135	-0.198	0.047
丁酸丁酯 Butyric acid butyl ester	0.847	0.142	-0.163	-0.039	-0.127	-0.070	-0.084	-0.066
乙酸己酯 Hexyl acetate	0.434	-0.436	-0.198	0.670	-0.031	-0.091	0.064	-0.111
正己酸乙酯 Ethyl caproate	0.208	-0.236	-0.239	0.410	0.106	-0.393	0.121	-0.180
2-甲基丁酸丁酯 2-Methyl-butanoic acid butyl ester	0.920	0.136	0.041	-0.177	-0.090	-0.088	0.046	-0.048
丙酸己酯 Propionicacid, hexyl ester	0.629	0.169	-0.543	0.269	0.039	-0.051	0.095	0.052
丁酸己酯 Butyricacid, hexyl ester	0.411	0.561	-0.147	0.049	0.179	0.381	0.202	-0.074
辛酸乙酯 Ethyl caprylate	0.424	-0.417	0.106	0.144	-0.097	-0.277	-0.344	-0.278
异戊酸己酯 Butyricacid, 2-methyl-, hexyl ester	0.824	-0.054	0.376	-0.114	-0.007	-0.228	0.022	-0.169
己酸戊酯 Hexanoic acid, pentyl ester	0.486	-0.274	0.236	-0.002	0.318	-0.213	0.408	0.068
己酸己酯 Hexyl hexanoate	0.421	0.061	0.107	0.086	0.776	0.077	-0.307	0.070
辛酸己酯 Hexyl caprylate	0.379	-0.501	-0.036	0.572	-0.231	0.283	0.030	-0.009
己醛 Hexanal	0.380	0.726	0.026	0.183	-0.262	-0.058	0.067	-0.052
2-己烯醛 2-Hexenal	0.259	0.656	0.142	-0.102	0.192	-0.008	-0.415	-0.196
正庚醛 Heptanal	-0.149	0.090	0.016	0.052	0.163	0.190	0.553	-0.363
2-庚烯醛 2-Heptenal	-0.253	0.678	0.180	0.368	0.010	0.011	0.019	0.090
辛醛 Octanal	0.150	-0.119	0.354	-0.042	0.037	-0.187	0.117	0.668
反-2-辛烯醛 (E)-2-Octenal	-0.295	0.661	0.326	0.392	-0.113	-0.097	-0.055	-0.043
壬醛 Nonanal	0.333	-0.122	0.763	-0.109	-0.200	-0.064	-0.086	-0.184
癸醛 Decanal	-0.214	0.261	0.267	0.394	-0.259	-0.262	0.005	0.301
2-壬烯醛 2-Nonenal	0.472	-0.245	0.550	0.066	-0.308	0.357	0.095	0.025
正丁醇 1-Butanol	0.668	-0.009	0.107	0.122	0.032	0.550	0.007	0.204
2-甲基-1-丁醇 2-Methyl-1-butanol	0.752	0.219	-0.029	-0.256	-0.124	-0.164	0.069	0.176
正己醇 1-Hexanol	0.408	-0.444	0.320	0.363	0.331	0.121	-0.230	0.124
1-辛烯-3-醇 1-Octen-3-ol	-0.309	0.545	0.426	0.412	0.114	0.048	-0.033	-0.085

表4

图4

表5

参考文献 47

[1]	FENG J R, XI W P, LI W H, LIU H N, LIU X F, LU X Y.Volatile characterization of major apricot cultivars of southern Xinjiang region of China. Journal of the American Society for Horticultural Science, 2015, 140(5): 466-471. doi: 10.21273/JASHS.140.5.466
[2]	李晓颖, 谭洪花, 房经贵, 韩键, 宋长年. 果树果实的风味物质及其研究. 植物生理学报, 2011, 47(10): 943-950.
	LI X Y, TAN H H, FANG J G, HAN J, SONG C N.Flavor compounds in fruits and research on them. Plant Physiology Journal, 2011, 47(10): 943-950. (in Chinese)
[3]	KADER A A.Flavor quality of fruits and vegetables.Journal of the Science of Food and Agriculture, 2008, 88(11): 1863-1868. doi: 10.1002/jsfa.v88:11
[4]	TIEMAN D, BLISS P, MCINTYRE-LAUREN M, BLANDON- UBEDA A, BIES D, ODABASI-ASLI Z, RODRIGUEZ-GUSTAVO R,VAN DER-KNAAP E, TAYLOR-MARK G, GOULET C, MAGEROY-MELISSA H, SNYDERDEREK J, COLQUHOUN T, MOSKOWITZ H, CLARK-DAVID G, SIMS C, BARTOSHUK L, KLEE H J. The chemical interactions underlying tomato flavor preferences. Current Biology, 2012, 22(11): 1035-1039. doi: 10.1016/j.cub.2012.04.016
[5]	束怀瑞. 苹果学. 北京: 中国农业出版社, 1999.
	SHU H R.Apple. Beijing: China Agriculture Press, 1999. (in Chinese)
[6]	高源, 王大江, 王昆, 丛佩华, 李连文, 朴继成. 苹果属植物种质多样性的SLAF-seq分析. 园艺学报, 2020, 47(10): 1869-1882.
	GAO Y, WANG D J, WANG K, CONG P H, LI L W, PIAO J C.Analysis of genetic diversity of apple germplasms of Malus using SLAF-seq technology. Acta Horticulturae Sinica, 2020, 47(10): 1869-1882. (in Chinese)
[7]	辛培刚, 相法国, 陈学森, 沈向, 林尚安. 我国原生、引入和育成苹果品种的类群划分及亲本溯源. 山东农业大学学报, 1998, 29(2): 57-68.
	XIN P G, XIANG F G, CHEN X S, SHEN X, LIN A S.Classification of and relation for the native, introduced and bred apple cultivars in China. Journal of Shandong Agricultural University, 1998, 29(2): 57-68. (in Chinese)
[8]	牛自勉, 王贤萍, 孟玉萍, 林桂荣, 许月明. 不同砧木苹果品种果肉芳香物质的含量变化. 果树科学, 1996, 13(3): 153-156.
	NIU Z M, WANG X P, MENG Y P, LIN G R, XU Y M.Influence of rootstocks on the contents of volatile aroma compounds in the flesh of some applevarieties. Journal of Fruit Science, 1996, 13(3): 153-156. (in Chinese)
[9]	乜兰春, 孙建设, 陈华君, 邹祥旺. 苹果不同品种果实香气物质研究. 中国农业科学, 2006, 39(3): 641-646.
	NIE L C, SUN J S, CHEN H J, ZOU X W.Study on fruit aroma of different apple cultivars. Scientia Agricultura Sinica, 2006, 39(3): 641-646. (in Chinese)
[10]	冯涛, 陈学森, 张艳敏, 何天明, 张春雨, 王利平, 刘杨岷. 新疆野苹果与栽培苹果香气成分的比较. 园艺学报, 2006, 33(6): 1295-1298.
	FENG T, CHEN X S, ZHANG Y M, HE T M, ZHANG C Y, WANG L P, LIU Y M.Comparison study of volatile components in Malus sieversii and in Malus domestica. Acta Horticulturae Sinica, 2006, 33(6): 1295-1298. (in Chinese)
[11]	冯涛, 陈学森, 张艳敏, 苑兆和, 王昆, 曹玉芬, 阎国荣, 彭立新. 4个苹果属野生种果实香气成分HS-GC-MS分析. 中国农学通报, 2010, 26(9): 250-254.
	FENG T, CHEN X S, ZHANG Y M, YUAN Z H, WANG K, CAO Y F, YAN G R, PENG L X.HS-GC-MS analysis of volatile components in four Malus wild species fruits. Chinese Agricultural Science Bulletin, 2010, 26(9): 250-254. (in Chinese)
[12]	王海波, 李林光, 陈学森, 李慧峰, 杨建明, 刘嘉芬, 王超. 中早熟苹果品种果实的风味物质和风味品质. 中国农业科学, 2010, 43(11): 2300-2306.
	WANG H B, LI L G, CHEN X S, LI H F, YANG J M, LIU J F, WANG C.Flavor compounds and flavor quality of fruits of mid-season apple cultivars. Scientia Agricultura Sinica, 2010, 43(11): 2300-2306. (in Chinese)
[13]	赵玲玲, 姜中武, 宋来庆, 刘美英, 唐岩, 孙燕霞, 李元军. 不同砧木对红将军苹果果实品质和香气物质的影响. 华北农学报, 2014, 29(S1): 234-238.
	ZHAO L L, JIANG Z W, SONG L Q, LIU M Y, TANG Y, SUN Y X, LI Y J.Effects of different rootstocks on fruit quality and aroma components of red general Fuji apple. Acta Agriculturae Boreali- Sinica, 2014, 29(S1): 234-238. (in Chinese)
[14]	于年文, 刘志, 王宏, 张秀美, 里程辉. 不同矮化砧木对“寒富”苹果果实芳香物质的影响. 西北农业学报, 2014, 23(1): 148-153.
	YU N W, LIU Z, WANG H, ZHANG X M, LI C H.Effects of different dwarf rootstocks on the fruit aroma of ‘Hanfu’ apple. Acta Agriculturae Boreali-Occidentalis Sinica, 2014, 23(1): 148-153. (in Chinese)
[15]	高婷婷, 范培格, 王昆, 何明茜, 张松林, 吴本宏. 2个野生型苹果果实香气成分分析. 中国农学通报, 2016, 32(31): 68-73.
	GAO T T, FAN P G, WANG K, HE M X, ZHANG S L, WU B H.Aroma composition analysis of two wild apple germplasms. Chinese Agricultural Science Bulletin, 2016, 32(31): 68-73. (in Chinese)
[16]	刘畅, 王昆, 安萌萌, 梅闯, 曹阳, 于文全, 卜海东, 程显敏, 顾广军, 孟祥海, 董雪梅, 程存刚. 寒地苹果主栽品种果实品质及香气组分. 新疆农业科学, 2019, 56(10): 1846-1859. doi: 10.6048/j.issn.1001-4330.2019.10.010
	LIU C, WANG K, AN M M, MEI C, CAO Y, YU W Q, BU H D, CHENG X M, GU G J, MENG X H, DONG X M, CHENG C G.Study on fruit quality and aroma components of main apple cultivars in cold region. Xinjiang Agricultural Sciences, 2019, 56(10): 1846-1859. (in Chinese) doi: 10.6048/j.issn.1001-4330.2019.10.010
[17]	樊淼淼, 陶茹, 张天皓, 王辉, 王爽, 孙鲁龙, 高华. 不同果袋对‘瑞雪’苹果果实品质的影响. 果树学报, 2020, 37(9): 1326-1335.
	FAN M M, TAO R, ZHANG T H, WANG H, WANG S, SUN L L, GAO H.Effect of different fruit growing bags on fruit quality of ‘Ruixue’ apple. Journal of Fruit Science, 2020, 37(9): 1326-1335. (in Chinese)
[18]	YAN D, SHI J R, REN X L, TAO Y S, MA F W, LI R, LIU X R, LIU C H.Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus×domestica). Food Chemistry, 2020, 327: 127074. doi: 10.1016/j.foodchem.2020.127074
[19]	姚改芳, 张绍铃, 曹玉芬, 刘军, 吴俊, 袁江, 张虎平, 肖长城. 不同栽培种梨果实中可溶性糖组分及含量特征. 中国农业科学, 2010, 43(20): 4229-4237.
	YAO G F, ZHANG S L, CAO Y F, LIU J, WU J, YUAN J, ZHANG H P, XIAO C C.Characteristics of components and contents of soluble sugars in pear fruits from different species. Scientia Agricultura Sinica, 2010, 43(20): 4229-4237. (in Chinese)
[20]	姚改芳, 张绍铃, 吴俊, 曹玉芬, 刘军, 韩凯, 杨志军. 10个不同系统梨品种的可溶性糖与有机酸组分含量分析. 南京农业大学学报, 2011, 34(5): 25-31.
	YAO G F, ZHANG S L, WU J, CAO Y F, LIU J, HAN K, YANG Z J.Analysis of components and contents of soluble sugars and organic acids in ten cultivars of pear by high performance liquid chromatography. Journal of Nanjing Agricultural University, 2011, 34(5): 25-31. (in Chinese)
[21]	孙明德, 赵艳艳, 田海青, 杜瑞瑞, 刘军, 刘松忠. 不同系统梨品种果实香气特征及主成分分析//中国园艺学会2019年学术年会暨成立90周年纪念大会论文摘要集. 中国园艺学会, 2019.
	SUN M D, ZHAO Y Y, TIAN H Q, DU R R, LIU J, LIU S Z.Fruit aroma characteristics and principal component analysis of pear varieties of different systems//Abstract Collection of Papers for the Annual Conference of Chinese Horticultural Society in 2019 and the 90th Anniversary of Its Establishment. Chinese Society of Horticulture, 2019. (in Chinese)
[22]	刘俊灵, 李红光, 党美乐, 杨惠娟, 赵政阳. 苹果新品种‘瑞雪’及几个常见品种果实香气物质成分差异分析. 果树学报, 2019, 36(5): 590-602.
	LIU J L, LI H G, DANG M L, YANG H J, ZHAO Z Y.Analysis of aroma components in fruit of the new apple cultivar ‘Ruixue’ and several common cultivars. Journal of Fruit Science, 2019, 36(5): 590-602. (in Chinese)
[23]	MORENO-PERIS E, CORTÉS-OLMOS C, DÍEZ-DÍAZ M, CARMEN GONZÁLEZ-MAS M, DE LUIS-MARGARIT A, FITA A, RODRÍGUEZ-BURRUEZO A. Hybridization in peppers (Capsicum spp.) to improve the volatile composition in fully ripe fruits: The effects of parent combinations and fruit tissues.Agronomy, 2020, 10(5): 751. doi: 10.3390/agronomy10050751
[24]	王传增, 张艳敏, 徐玉亭, 董飞, 宋杨, 刘美艳, 刘金, 陈学森. 苹果红色芽变香气组分及脂肪酸代谢相关酶活性分析. 园艺学报, 2012, 39(12): 2447-2456.
	WANG C Z, ZHANG Y M, XU Y T, DONG F, SONG Y, LIU M Y, LIU J, CHEN X S.Analysis of aroma components and related enzymes of fatty acid metabolism of red bud sports. Acta Horticulturae Sinica, 2012, 39(12): 2447-2456. (in Chinese)
[25]	ROWAN D D, HUNT M B, ALSPACH P A, WHITWORTH C J, ORAGUZIE N C.Heritability and genetic and phenotypic correlations of apple (Malus×domestica) fruit volatiles in a genetically diverse breeding population. Journal of Agricultural and Food Chemistry, 2009, 57(17): 7944-7952. doi: 10.1021/jf901359r
[26]	董志丹, 宋尚伟, 宋春晖, 郑先波, 焦健, 王苗苗, 阎振立, 张瑞萍, 白团辉. 我国育成苹果品种的系谱分析及其育种启示. 中国农业科学, 2020, 53(21): 4485-4496.
	DONG Z D, SONG S W, SONG C H, ZHENG X B, JIAO L, WANG M M, YAN Z L, ZHANG R P, BAI T H.Pedigree analysis and breeding inspiration of apple cultivars in China. Scientia Agricultura Sinica, 2020, 53(21): 4485-4496. (in Chinese)
[27]	陆秋农, 贾定贤. 中国果树志·苹果卷. 北京: 中国农业科技出版社; 中国林业出版社. 1999.
	LU Q N, JIA D X.Chinese Fruit Tree Record · Apple Roll. Beijing: China Agricultural Science and Technology Press; China Forestry Press, 1999. (in Chinese)
[28]	CHEN X S, FENG T, ZHANG Y M, HE T M, FENG J R, ZHANG C Y.Genetic diversity of volatile components in Xinjiang wild apple (Malus sieversii). Journal of Genetics and Genomics, 2007, 34(2): 171-179. doi: 10.1016/S1673-8527(07)60018-6
[29]	YAHIA E M.Apple flavor. Horticultural Reviews, 1994, 16: 197-234.
[30]	TANDON K S, BALDWIN E A, SHEWFELT R L.Aroma perception of individual volatile compounds in fresh tomatoes as affected by the medium of evaluation. Postharvest Biology and Technology, 2000, 20(3): 261-268. doi: 10.1016/S0925-5214(00)00143-5
[31]	DIXON J, HEWETT E W.Factors affecting apple aroma/flavour volatile concentration: A review. New Zealand Journal of Crop and Horticultural Science, 2000, 28(3): 155-173. doi: 10.1080/01140671.2000.9514136
[32]	张小燕, 陈学森, 彭勇, 刘遵春, 石俊, 王海波. 新疆野苹果多酚物质的遗传多样性. 园艺学报, 2008, 35(9): 1351-1356.
	ZHANG X Y, CHEN X S, PENG Y, LIU Z C, SHI J, WANG H B.Genetic diversity of phenolic compounds in Malus sievers. Acta Horticulturae Sinica, 2008, 35(9): 1351-1356. (in Chinese)
[33]	黎源, 董涛. 果实香气物质的研究进展. 热带生物学报, 2013, 4(3): 266-275.
	LI Y, DONG T.Advances on study of fruit aromatic substances. Journal of Tropical Biology, 2013, 4(3): 266-275. (in Chinese)
[34]	王海波, 陈学森, 张春雨, 刘崇琪, 吴传金, 田长平, 王超. 两个早熟苹果品种不同成熟阶段果实香气成分的变化. 园艺学报, 2008, 35(10): 1419-1424.
	WANG H B, CHEN X S, ZHANG C Y, LIU C Q, WU C J, TIAN C P, WANG C.Changes of aroma components during fruit maturation of two early apple cultivars. Acta Horticulturae Sinica, 2008, 35(10): 1419-1424. (in Chinese)
[35]	CACHO J, MONCAYO L, PALMA J C, FERREIRA V, CULLERE L.Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems. Food Research International, 2012, 49(1): 117-125. doi: 10.1016/j.foodres.2012.07.065
[36]	YOUNG H, ROSSITER K, WANG M, MILLER M.Characterization of ‘Royal Gala’ apple aroma using electronic nose technology- potential maturity indicator. Journal of Agricultural and Food Chemistry, 1999, 47(12): 5173-5177. doi: 10.1021/jf990276u
[37]	YOUNG J C, CHU C L, LU X W, ZHU H.Ester variability in apple varieties as determined by solid-phase microextraction and gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 2004, 52(26): 8086-8093. doi: 10.1021/jf049364r
[38]	陈书霞, 林海军. 番茄果实不同发育阶段香气成分组成及变化. 西北植物学报, 2010, 30(11): 2258-2264.
	CHEN S X, LIN H J.Dynamic changes of tomato fruit aroma at different fruit development stages. Acta Botanica Boreali-Occidentalia Sinica, 2010, 30(11): 2258-2264. (in Chinese)
[39]	田长平, 魏景利, 刘晓静, 王娜, 王海波, 孙家正, 李登涛, 陈学森. 梨不同品种果实香气成分的GC-MS分析. 果树学报, 2009, 26(3): 294-299.
	TIAN C P, WEI J L, LIU X J, WANG N, WANG H B, SUN J Z, LI D T, CHEN X S.GC-MS analysis of fruit aromatic compounds of pear cultivars originated from different species of Pyrus. Journal of Fruit Science, 2009, 26(3): 294-299. (in Chinese)
[40]	PINEAU B, BARBE J C, VAN LEEUWEN C, DUBOURDIEU D.Which impact for beta-damascenone on red wines aroma? Journal of Agricultural and Food Chemistry, 2007, 55(10): 4103-4108. doi: 10.1021/jf070120r
[41]	程焕, 陈健乐, 周晓舟, 陈荣荣, 刘东红, 叶兴乾. 水果香气物质分析及合成途径研究进展. 中国食品学报, 2016, 16(1): 211-218.
	CHENG H, CHEN J L, ZHOU X Z, CHEN R R, LIU D H, YE X Q.Advances in identification and biosynthetic pathway of key aroma in fruits. Journal of Chinese Institute of Food Science and Technology, 2016, 16(1): 211-218. (in Chinese)
[42]	吴继红, 张美莉, 陈芳, 廖小军, 胡小松. 固相微萃取GC-MS法测定苹果不同品种中主要芳香成分的研究. 分析测试学报, 2005, 24(4): 101-104.
	WU J H, ZHANG M L, CHEN F, LIAO X J, HU X S.Determination of representative aromatic components in different breeds of apple by GC-MS with solid phase microextraction. Journal of Instrumental Analysis, 2005, 24(4): 101-104. (in Chinese)
[43]	张艳丽. 静宁县4种红富士苹果香气物质成分及含量检测与分析. 安徽农业科学, 2019, 47(12): 207-209, 214.
	ZHANG Y L.Determination and analysis of aroma components and contents with four red Fuji apples in Jingning county. Journal of Anhui Agricultural Sciences, 2019, 47(12): 207-209, 214. (in Chinese)
[44]	BULT J H F, SCHIFFERSTEIN H N J, ROOZEN J P, BORONAT E D, VORAGEN A G J, KROEZE J H A. Sensory evaluation of character impact components in an apple model mixture. Chemical Senses, 2002, 27(6): 485-494. doi: 10.1093/chemse/27.6.485
[45]	李红莲, 张冰冰, 梁英海, 赵晨辉, 王珊珊, 宋宏伟. 中国近30年苹果育种亲本选择与选配分析. 分子植物育种, 2020, 18(21): 7155-7161.
	LI H L, ZHANG B B, LIANG Y H, ZHAO C H, WANG S S, SONG H W.Analysis of apple breeding parents selection and crosses in recent 30 years of China. Molecular Plant Breeding, 2020, 18(21): 7155-7161. (in Chinese)
[46]	郭印山, 杨晓旭, 苏凯, 牛早柱, 刘镇东, 李成祥, 李坤, 郭修武. 葡萄杂交后代果实香气物质含量及遗传倾向研究. 中外葡萄与葡萄酒, 2017(4): 36-39, 43.
	GUO Y S, YANG X S, SU K, NIU Z Z, LIU Z D, LI C X, LI K, GUO X W.Research on aroma substance content and genetic tendency of hybrid offspring in grape berries. Sino-Overseas Grapevine and Wine, 2017(4): 36-39, 43. (in Chinese)
[47]	陈美霞, 陈学森, 王新国, 慈志娟. ‘凯特’与‘新世纪’杏杂种后代风味物质遗传的初步研究. 园艺学报, 2006, 33(5): 942-946.
	CHEN M X, CHEN X S, WANG X G, CI Z J.Inheritance of flavor constituents in F₁ progenies of ‘Katy’ and ‘Xinshiji’ apricot. Acta Horticulturae Sinica, 2006, 33(5): 942-946. (in Chinese)

成分 Component	数量 Number			含量 Content (µg·kg^-1)
成分 Component	平均值 Mean	变化范围 Variation range	变异系数 CV (%)	平均值 Mean	变化范围 Variation range	变异系数 CV (%)
醛类 Aldehydes	9.92a	4-14	25.01	2437.61a	240.20-10101.39	97.70
酯类 Esters	8.68b	0-21	55.31	1806.37ab	0-10768.24	121.96
醇类 Alcohols	6.12c	3-10	26.13	1514.29b	1135.98-5329.67	74.88
酮类 Ketones	2.68d	1-5	46.13	634.43c	49.74-3119.33	91.03
羟类 Hydrocarbons	2.68d	0-8	78.50	415.06c	0-4495.06	181.68
酸类 Acids	2.28d	0-5	47.75	519.62c	0-1934.81	85.66
杂环 Heterocycles	1.78d	0-7	119.74	571.74c	0-3741.03	154.20
醚类 Ethers	0.08e	0-1	342.56	5.16c	0-139.21	420.01
总和 Total	34.22	19-50	22.24	7904.29	1534.63-26183.29	71.15

族系 Strain	品种份数 Number of cultivars	变幅与均值 Range and mean	总和 Total	醛类 Aldehydes	酯类 Esters	醇类 Alcohols	酮类 Ketones	羟类 Hydrocarbons	杂环 Heterocycles	酸类 Acids	醚类 Ethers
富士族系 Fuji-strain	19	范围 Range	20-45	4-12	3-21	3-10	1-5	0-5	0-7	1-5	0-1
		平均值 Mean	37.16a	9.74	10.53a	6.32	2.79a	2.26b	2.58	2.84a	0.11
		变异系数CV (%)	16.69	23.18	42.88	26.94	42.38	62.21	94.38	37.57	299.54
元帅族系 Delicious- strain	14	范围 Range	22-50	4-14	4-15	3-10	1-5	1-8	0-6	1-4	—
		平均值 Mean	37.21a	9.64	10.43a	6.29	3.29a	4.57a	1.00	2.00ab	—
		变异系数CV (%)	18.44	38.13	31.40	27.61	36.66	55.42	183.97	43.85	—
金冠族系 Golden Delicious- strain	11	范围 Range	20-41	8-13	1-13	3-7	1-5	0-3	0-6	0-4	0~1
		平均值 Mean	28.00b	10.10	4.82b	5.73	2.36ab	1.27b	1.82	1.73b	0.18
		变异系数CV (%)	21.37	19.04	68.09	29.31	47.39	79.28	117.49	68.95	222.49
国光族系 Ralls-strain	6	范围 Range	19-41	9-14	0-14	5-7	1-3	0-4	0-2	1-3	—
		平均值 Mean	29.33b	10.83	5.83b	5.83	1.50b	2.17b	1.00	2.17ab	—
		变异系数CV (%)	27.16	16.94	104.79	12.90	55.78	67.94	63.25	34.74	—

族系 Strain	品种份数 Number of cultivars	变幅与均值 Range and mean	总和 Total	醛类 Aldehydes	酯类 Esters	醇类 Alcohols	酮类 Ketones	羟类 Hydrocarbons	杂环 Heterocycles	酸类 Acids	醚类 Ethers
富士族系 Fuji-strain	19	范围 Range	20-45	4-12	3-21	3-10	1-5	0-5	0-7	1-5	0-1
		平均值 Mean	37.16a	9.74	10.53a	6.32	2.79a	2.26b	2.58	2.84a	0.11
		变异系数CV (%)	16.69	23.18	42.88	26.94	42.38	62.21	94.38	37.57	299.54
元帅族系 Delicious- strain	14	范围 Range	22-50	4-14	4-15	3-10	1-5	1-8	0-6	1-4	—
		平均值 Mean	37.21a	9.64	10.43a	6.29	3.29a	4.57a	1.00	2.00ab	—
		变异系数CV (%)	18.44	38.13	31.40	27.61	36.66	55.42	183.97	43.85	—
金冠族系 Golden Delicious- strain	11	范围 Range	20-41	8-13	1-13	3-7	1-5	0-3	0-6	0-4	0~1
		平均值 Mean	28.00b	10.10	4.82b	5.73	2.36ab	1.27b	1.82	1.73b	0.18
		变异系数CV (%)	21.37	19.04	68.09	29.31	47.39	79.28	117.49	68.95	222.49
国光族系 Ralls-strain	6	范围 Range	19-41	9-14	0-14	5-7	1-3	0-4	0-2	1-3	—
		平均值 Mean	29.33b	10.83	5.83b	5.83	1.50b	2.17b	1.00	2.17ab	—
		变异系数CV (%)	27.16	16.94	104.79	12.90	55.78	67.94	63.25	34.74	—

族系 Strain	选育方式Breeding way	数量 Amount	相似系数Similarity coefficient (%)	与对照共有的香气成分数量及占比 The number and proportion of aroma components shared with the controls (%)								超亲遗传的数量及占比 Transgressive inheritance amounts and proportion (%)
				总和 Total		酯类 Ester		醛类 Aldehyde		醇类 Alcohol		数量 Number	占比 Proportion
				数量Number	占比Proportion	数量Number	占比Proportion	数量 Number	占比 Proportion	数量 Number	占比 Proportion	数量 Number	占比 Proportion
富士族系 Fuji- strains	杂交Hybrid	7	57.48	22.50	66.18	10.43	59.38	9.14	72.22	4.57	72.22	10.67	48.78
富士族系 Fuji- strains	芽变 Bud sport	12	53.48	20.66	60.76	8.00	50	8.58	71.5	4.08	68.00	11.25	54.45
元帅族系 Delicious-strains	杂交Hybrid	1	56.25	18.00	94.74	11.00	100	4.00	100	3.00	75.00	0.00	0.00
元帅族系 Delicious-strains	芽变 Bud sport	12	47.91	15.24	80.21	8.58	78b	3.83	95.75a	2.83	70.75b	1.92	12.60
金冠族系 Golden Delicious- strains	杂交Hybrid	7	43.40	11.99	57.10	1.71	34.2b	7.14	79.33a	3.14	44.86b	6.86	57.21
金冠族系 Golden Delicious- strains	芽变 Bud sport	3	55.78**	16.33	77.76**	3.33	66.6*	7.33	81.44	5.67	81.00**	10.67	65.34
国光族系 Ralls- strains	杂交Hybrid	2	37.34	12.50	78.13	—		8.00	72.73	4.50	90.00	3.5	28.85
国光族系 Ralls- strains	芽变 Bud sport	3	59.88*	13.34	83.38	—		8.67	78.81	4.67	93.40	4.33	32.46

苹果栽培品种不同族系香气特征分析

Analysis of Aroma Characteristics in Different Cultivated Apple Strains

RichHTML

PDF

赞

可视化

摘要/Abstract

引用本文

使用本文

图/表 10

参考文献 47

相关文章 15

Metrics

本文评价

推荐阅读 0

[1]	张克坤,陈可钦,李婉平,乔浩蓉,张俊霞,刘凤之,房玉林,王海波. 灌水量对限根栽培‘阳光玫瑰’葡萄果实发育与香气物质积累的影响[J]. 中国农业科学, 2023, 56(1): 129-143.
[2]	董永鑫,卫其巍,洪浩,黄莹,赵延晓,冯明峰,窦道龙,徐毅,陶小荣. 在中国大豆品种上创建ALSV诱导的基因沉默体系[J]. 中国农业科学, 2022, 55(9): 1710-1722.
[3]	陈学森, 伊华林, 王楠, 张敏, 姜生辉, 徐娟, 毛志泉, 张宗营, 王志刚, 姜召涛, 徐月华, 李建明. 芽变选种推动世界苹果和柑橘产业优质高效发展案例解读[J]. 中国农业科学, 2022, 55(4): 755-768.
[4]	郝艳,李晓颍,叶茂,刘亚婷,王天宇,王海静,张立彬,肖啸,武军凯. ‘21世纪’桃与‘久脆’桃及其杂交后代果实挥发性成分特征分析[J]. 中国农业科学, 2022, 55(22): 4487-4499.
[5]	高小琴,聂继云,陈秋生,韩令喜,刘璐,程杨,刘明雨. 基于矿物元素指纹技术的‘富士’苹果产地溯源[J]. 中国农业科学, 2022, 55(21): 4252-4264.
[6]	储宝华,曹富国,卞宁宁,钱谦,李中兴,李雪薇,刘泽远,马锋旺,管清美. 84个苹果栽培品种对斑点落叶病的抗性评价和全基因组关联分析[J]. 中国农业科学, 2022, 55(18): 3613-3628.
[7]	冀晓昊,刘凤之,王宝亮,刘培培,王海波. 葡萄醇酰基转移酶编码基因遗传变异研究[J]. 中国农业科学, 2022, 55(14): 2797-2811.
[8]	解斌,安秀红,陈艳辉,程存刚,康国栋,周江涛,赵德英,李壮,张艳珍,杨安. 不同苹果砧木对持续低磷的响应及适应性评价[J]. 中国农业科学, 2022, 55(13): 2598-2612.
[9]	宋博文,杨龙,潘云飞,李海强,李浩,冯宏祖,陆宴辉. 农田景观格局对南疆苹果园梨小食心虫成虫种群动态的影响[J]. 中国农业科学, 2022, 55(1): 85-95.
[10]	王阳,王文辉,佟伟,贾晓辉,杜艳民. 基于色香味与质地的冻梨品质分析[J]. 中国农业科学, 2021, 54(9): 1981-1992.
[11]	王爱华,马红叶,李荣飞,杨仕品,乔荣,钟霈霖. 凤梨草莓与黄毛草莓种间杂种果实香气成分的代谢谱分析[J]. 中国农业科学, 2021, 54(5): 1043-1054.
[12]	沙仁和,兰黎明,王三红,罗昌国. 苹果转录因子MdWRKY40b抗白粉病的机理[J]. 中国农业科学, 2021, 54(24): 5220-5229.
[13]	曹钰晗,李紫腾,张静怡,张静娜,胡同乐,王树桐,王亚南,曹克强. 我国苹果斑点落叶病菌携带dsRNA分析及一种dsRNA病毒的鉴定[J]. 中国农业科学, 2021, 54(22): 4787-4799.
[14]	孙磊,王晓玥,王慧玲,闫爱玲,张国军,任建成,徐海英. 不同砧木对鲜食葡萄生长和香气品质的影响[J]. 中国农业科学, 2021, 54(20): 4405-4420.
[15]	李紫腾,曹钰晗,李楠,孟祥龙,胡同乐,王树桐,王亚南,曹克强. 苹果锈果类病毒在7个品种苹果上的分子变异及系统发育关系[J]. 中国农业科学, 2021, 54(20): 4326-4336.