‘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

doi:10.3864/j.issn.0578-1752.2022.22.013

Abstract

Abstract:

【Objective】 The fruit aroma components and content as well as the expression of key genes between peach parents and hybrid progenies were studied to reveal the variation characteristics of peach fruit aroma components and to clear the main components and changes of peach fruit aroma components between parents and hybrid progenies, so as to provide data support for further exploring the genetic and regulatory mechanism of fruit aroma and breeding of peach parents and hybrid progeny.【Method】 In this study, the volatile components and content of peach fruit of 21shiji and Jiucui peach as well as their hybrid progenies were analyzed by SPME-GC-MS, and the expression levels of genes related to ester synthesis (PpAAT1) and ester hydrolysis (PpCXE1) were analyzed by real-time PCR. In addition, the effects on volatile components and content of peach fruits by 1-MCP and ethylene treatments which used to change fruit ripeness were analyzed.【Result】 A total of 125 volatile compounds were detected in hybrid parents and progenies, including alcohols, lactones, acids, terpenoids, ketones, alkanes, alkenes, and esters. The results showed that the number of volatile components of the hybrids was lower than that of the parent Jiucui except for Shijizhixing, but the volatile components of 55.56% progenies were higher than that of these two parents. Esters were the most abundant volatile components detected in different peach fruits, accounting for more than 50.98% of the total volatile content. The contents of esters of these two parents 21shiji and Jiucui accounted for 60.24% and 43.45% of the total volatiles, respectively. Except hy-7 (38.71%), the esters in other hybrids were higher than that in Jiucui peach. Alkanes were also the main volatile components detected in this experiment. The proportion of alkanes in the total volatile content of each hybrid was lower than that of the parent Jiucui, and 66.67% of the hybrid was lower than that of the parent 21shiji. Lactones were not detected in the two parents, but were detected in some progenies, such as Shijizhixing, hy-1, hy-9, hy-16, and hy-18, and the content was significantly higher than that of the two parents. Trans-3-hexene acetate, hexyl acetate, ethyl caprylate, linalool, and dihydrogen -β-ionone were the main components of peach fruit aroma (OAVs > 1). The trans-3-hexene acetate, one of the main components contributing to peach aroma, was not detected in parents, but was detected in 77.78% progenies, and the aroma intensity value was above 1.29, and the highest was 5.04 of Shijizhixing. And γ -decalactone, the main volatile compound of peach fruit, was detected only in 3 progenies. According to the OAVs summing distribution, 21shiji and most of the hybrid progenies were mainly fruity type, while only Jiucui and hy-7 were floral type. The hybrid progeny Shijizhixing owned very strong aroma with both fruity and floral type characteristics, and its OAVs values were significantly higher than both parents and other hybrids. Furthermore, the results showed that 1-MCP inhibited the synthesis of esters and lactones in fruit, while the exogenous ethylene accelerated fruit ripening. And the exogenous ethylene promoted the release of esters in advance, and the content of esters reached the highest on the second day. Moreover, lactones were not detected on the 1-3 days after treatment, and the contents of lactones in the three groups showed an increasing from 4 to 10 days. On the 10th day, the contents of lactones in the ethylene treatment group and 1-MCP treatment group were significantly lower than those in the control group.【Conclusion】 The type, quantity, and content of volatile components were significantly different between 21shiji, Jiucui, and their hybrid progenies. The content of esters and lactones in hybrid progenies were significantly higher than that of their parents. The fruit aroma characteristics of most hybrid progenies were consistent with that of the parent 21shiji, which was fruity type. Some of them had the same floral type as their parent Jiucui, while some of their hybrid progenies was both floral and fruity type. Compared with the control group, 1-MCP treatment inhibited the synthesis of esters and lactones, and weakened the fruit aroma. However, exogenous ethylene promoted the early release of esters and the highest content of esters was not significantly different from that in the control group, but significantly reduced the content of lactones in fruits.

Key words: peach, SPME, aroma components, 1-MCP, relative expression

HAO Yan,LI XiaoYing,YE Mao,LIU YaTing,WANG TianYu,WANG HaiJing,ZHANG LiBin,XIAO Xiao,WU JunKai. Characteristics of Volatile Components in Peach Fruits of 21shiji and Jiucui and Their Hybrid Progenies[J].Scientia Agricultura Sinica, 2022, 55(22): 4487-4499.

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Figures/Tables 8

Table 1

Fig. 1

Fig. 2

Fig. 3

Table 2

Odor characteristic and odor activity values (OAVs) in 21shiji and Jiucui and their hybrid progenies"

挥发物类型
Volatiles type

香气阈值
Odor thresholds (μg·kg^-1)

气味活性值 OAVs

香气描述
Odor description

21世纪
21shuji

久脆
Jiucui

世纪之星
Shijizhixing

hy-1

hy-2

hy-7

hy-9

hy-11

hy-14

hy-16

hy-18

青香型 Green

正己醇
Hexyl alcohol

500.00^[17]

<0.01

嫩叶、脂肪气息
Leaf, fruity, fatty-like

乙酸叶醇酯
(Z)-3-Hexen-1-ol, acetate

16.00^[17]

0.03

0.46

0.09

0.28

0.30

0.36

0.24

0.35

0.06

青香蕉味
Green banana-like

丁酸己酯
Hexyl butyrate

250.00^[17]

0.01

<0.01

0.01

<0.01

青香、杏仁水果味
Green, almond fruit

异戊酸叶醇酯
cis-3-Hexenyl isovalerate

生梨、香蕉香气
Unripe pear, banana-like

异戊酸己酯
Hexyl isovalerate

22.00^[17]

0.05

0.04

生果实、果皮香气
Unripe fruit, peel-like

己酸己酯
Hexyl hexanoate

6400.00^[17]

<0.01

生水果味
Unripe fruit notes

己酸反-2-己烯酯
(E)-2-Hexenyl hexanoate

781.00^[17]

<0.01

青香、草香
Green, herbal

反式-3-己烯-1-醇
(E)-3-Hexen-1-ol

110^[18]

0.22

青香、叶香、果皮香气
Green, leaf, peel-like

2-甲基丁酸己酯
Hexyl 2-methylbutyrate

青香、果香、苹果香气
Green, fruity, apple-like

反式-4-癸烯酸乙酯
Ethyl trans-4-decenoate

青香、果香、蜡香、白兰地香气
Green, fruity, waxy, cognac

顺式-辛酸-3-己烯酯
(Z)-3-Hexenyl octanoate

青香、叶香、兰花香、果香、猕猴桃香气
Green, leafy, orchid, fruity, kiwi-like

乙酸反-2-己烯酯
(E)-2-Hexenyl acetate

210.00^[19]

0.01

0.02

<0.01

0.02

0.01

0.03

0.02

0.01

呈青草香韵。
Waxy, banana like odor with spice undertones

正戊酸叶醇酯
(E)-2-hexenyl valerate

青香、果香、苹果香气、香蕉香气
Green, fruity, apple-like, banana-like

辛酸己酯
Hexyl octanoate

果香、青香、浆果味
Fruity, green, berry-like

丁酸反-2-己烯酯
(E)-2-Hexenyl butyrate

青香、成熟苹果和成熟香蕉样的香气、脂肪气息
Green, ripe fruity with apple, fatty nuance

果香型 Fruity

乙酸丁酯
Butyl acetate

66.00^[17]

0.05

生梨、香蕉香气
Pear, banana-like

乙酸反-3-己烯酯
(E)-3-Hexenl acetate

2.00^[17]

5.04

2.33

1.59

2.04

1.29

3.13

2.38

香蕉、梨气味
Banana, pear-like

乙酸己酯
Hexyl acetate

2.00^[17]

2.88

1.19

1.95

0.86

0.84

1.57

6.92

3.03

1.15

0.72

5.05

梨、浆果味道
Pear, berry-like

辛酸乙酯
Ethyl octanoate

5.00^[17]

0.17

0.18

1.27

0.26

0.22

0.38

0.34

0.28

0.19

1.57

果香、白兰地香气
Fruity, brandy nuance

异戊酸己酯
Hexyl isovalerate

22.00^[17]

0.05

0.04

生果实、果皮香气
Unripe fruit, peel-like

挥发物类型
Volatiles type

香气阈值
Odor thresholds (μg·kg^-1)

气味活性值 OAVs

香气描述
Odor description

21世纪
21shuji

久脆
Jiucui

世纪之星
Shijizhixing

hy-1

hy-2

hy-7

hy-9

hy-11

hy-14

hy-16

hy-18

γ-癸内酯
4-Decalactone

11.00^[19]

1.20

0.32

0.23

果香、桃香、奶油香
Fruity, peach, creamy-like

γ-十二内酯
4-Dodecanolide

7.00^[19]

0.23

果香、桃香
Fruity peach

δ-十二内酯
5-Dodecalactone,

桃香、椰香
Peach coconut

乙酸丙酯
n-Propyl acetate

2000^[19]

<0.01

芹菜香气、果香、梨香气
Celery, fruity, pear

庚酸辛酯
Heptanoic acid, octyl ester

果香、脂肪香气
Fruity, fatty-like

3-甲基丁酸己(基)酯 Hexyl 3-methylbutanoate

花香型 Floral

芳樟醇
Linalool

0.22^[17]

9.91

10.95

3.27

4.59

4.05

2.36

新鲜花香-木香
Fresh, floral-woody

橙花叔醇
Nerolidol

15^[20]

0.06

花香、青香、柑橘香、木香、蜡香
Floral, green, citrus, woody, waxy

香叶基丙酮
Geranyl acetone

60.00^[21]

0.02

叶、花、果香、木兰香、玫瑰香
Leafy, floral, fruity, magnolia, rose

壬酸壬酯
Nonanoic acid, nonyl ester

橙香、玫瑰香气、果香
Orange, rose, fruity

乙酸辛酯
Octyl acetate

12^[21]

0.08

青香、果香、苹果香气
Green, fruity, apple-like

丁酸-1-乙烯基-1,5-
二甲基-4-己烯基酯
Linalyl butyrate

水杨酸辛酯
2-Ethylhexyl salicylate

兰花香、甜香
Orchid, sweet

木香型 Woody

紫苏烯 Perillene

木香 Woody

二氢-β-紫罗兰酮
Dihydro-β-ionone

1.00^[22]

1.81

0.73

0.28

1.44

0.75

1.28

1.30

0.94

呈木香和桂花似花香，香气清甜、浓郁
Floral-violet, woody, ambergris, fruity-berry

草香型 Herbal

正己醇 Hexyl alcohol

500.00^[17]

<0.01

草香 Herbal

椰香型 Coconut

γ-壬内酯 γ-nonalactone

椰香 Coconut

δ-癸内酯 5-Decanolide

100.00^[22]

0.04

<0.01

椰香 Coconut

δ-辛内酯 δ-octalactone

400.00^[22]

<0.01

椰香 Coconut

脂香型 Fatty

己酸
Hexanoic acid

3000.00^[21]

<0.01

脂肪香、奶酪
Fatty, cheese-like

豆香型Tonka

6-戊基-2H-吡喃-2-酮
6-Pentyl-2H-pyran-2-one

椰子香、奶油香、脂肪香气
Coconut, creamy fatty

Table 2

Fig. 4

Fig. 5

Fig. 6

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基因名称 Gene name	基因编号 Gene ID	上游引物序列 Upstream primer sequence (5′-3′)	下游引物序列 Downstream primer sequence（5′-3′）
Actin	LOC 18787068	GCAGCGACTGAAGACATACAAG	GGTGGCATTAGCAAGTTCCTC
PpAAT1	LOC 18775995	AGGTGTCTTGTTCATAGAGGC	AAGACAGGACACGGGGGTAGA
PpCXE1	LOC 18768776	CAGAGTTCCGCCATCAACAAA	GTGAGTCTGTGGTGGTTTTGG

Characteristics of Volatile Components in Peach Fruits of 21shiji and Jiucui and Their Hybrid Progenies

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