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

doi:10.3864/j.issn.0578-1752.2023.01.010

Abstract

Abstract:

【Objective】The effects of different irrigation amounts on grape berry quality, aroma component accumulation, and the expression level of aroma compounds biosynthetic genes were studied to determine the relationship between irrigation patterns and sensory quality of table grapes, so as to provide a reference for choosing the optimal irrigation amount in root-restricted cultivation. 【Method】The table grape cultivar Shine Muscat was used as the test material, the control group (CK), the mild water deficit group (DI-1), and the severe water deficit group (DI-2) were set up to systematically compare the effect of different irrigation amounts on the morphological indicators, appearance color indicators, aroma components, and expression levels of terpene biosynthetic genes of grape berries. 【Result】Irrigation amount could affect the morphological and texture characteristics of grape berries. Comparing with other treatments, the longitudinal diameter of grape berries at harvest time was not significantly affected by irrigation amount, while the horizontal diameter and single berry weight of grape berries in deficit irrigation group were significantly reduced. The firmness of grape pulp also decreased under the influence of deficit irrigation, especially under DI-2 group, of which the pulp firmness was significantly lower than that under other treatment groups. Meanwhile, the glucose content in the grape berries under the deficit irrigation group DI-1 and DI-2 was significantly higher than that under the control treatment, and the fructose content under the severe deficit irrigation group DI-2 was significantly higher than that under other treatments. Mild deficit irrigation of DI-1 exerted little effect on the content of total soluble solids and titratable acid in grape berries. The contents of chlorophyll and carotenoids in grape skins were decreased under the deficit irrigation treatment, and the ratio of the chlorophyll content to carotenoids content in the skins of the DI-2 group was the lowest. Additionally, the amount of irrigation also affected the accumulation of aroma components in grape berries. The terpenes compounds reached the highest content in the berries of the DI-1 group, such as limonene, phellandrene, α-pinene, γ-terpinene, (E)-β-ocimene, terpinolene, (E)-furanoxylinalool, linalool, dihydrolinalool, α-terpineol, citronellol, nerol, and geraniol, followed by the content of terpenes under the DI-2 group, and the lowest under the control group. As for esters, the total content of those compounds under the DI-1 group was the highest, followed by the control group, and the content of the DI-2 group was the lowest. For the total amount of aldehydes, the content in the DI-1 group were significantly lower than those in the control group and DI-2 group. For the total amount of higher alcohols, the content of DI-1 group was the highest, followed by DI-2 group, and the control group was the lowest. There were differences in the expression patterns of terpene biosynthesis-related genes under different irrigation conditions. The expression of VvDXS1, VvDXS2, VvDXR, VvDHR, VvPNLinNer1, VvCSLinNer, VvGwbOci, VvCSbOci and VvGwGer were up-regulated in response to water deficit. 【Conclusion】According to the accumulation of aroma components and the comprehensive score of sensory quality, the mild water deficit (60%-70% of the maximum water holding capacity in the field) could better promote the formation of aroma quality of Shine Muscat grape berries and improve their commercial value.

Key words: grape, irrigation amount, aroma, gene expression

ZHANG KeKun,CHEN KeQin,LI WanPing,QIAO HaoRong,ZHANG JunXia,LIU FengZhi,FANG YuLin,WANG HaiBo. Effects of Irrigation Amount on Berry Development and Aroma Components Accumulation of Shine Muscat Grape in Root-Restricted Cultivation[J].Scientia Agricultura Sinica, 2023, 56(1): 129-143.

Figures/Tables 9

Table 1

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Table 2

Differences of aroma components in berries of Shine Muscat under different irrigation treatments (μg·L-1)"

化合物 Compound	CAS 编号	保留指数 RI	CK	DI1	DI2	感官描述 Odor description
酯类 Esters
乙酸乙酯 Ethyl acetate	141-78-6	612	467.81±8.29b	643.31±10.07a	128.48±7.86c	果味、甜、菠萝、香脂 Fruity, sweet, pineapple, balsamic
苯甲酸乙酯 Benzoic acid, ethyl ester	93-89-0	1171	20.58±0.58	18.24±1.04	19.99±1.43	甜的、水果、药香香气和味道 Sweet, fruity, medicinal aroma and taste
水杨酸甲酯 Methyl salicylate	119-36-8	1192	23.26±0.65b	41.22±0.91a	24.03±3.28b	冬青油 Wintergreen oil
合计 Total			511.65±8.28b	702.77±11.6a	172.5±12.49c
醛类 Aldehydes
正己醛 Hexanal	66-25-1	800	85.96±1.63c	304.3±16.16a	212.87±11.8b	苹果、青草香 Apple, grass
庚醛 Heptanal	111-71-7	910	7.56±0.27b	11.96±1.64a	10.25±0.4a	——
2-己烯醛 2-Hexenal	505-57-7	854	1.73±0.24b	5.17±0.2a	0.77±0.058c	青香、辛香、苹果、脂肪、青草 Green, spicy, apple, fatty, grass
(E)-2-己烯醛 2-Hexenal, (E)-	6728-26-3	851	2722.06±121.58a	2034.05±59.3c	2486±38.53b	青苹果、青草 Green apple, grassy
辛醛 Octanal	124-13-0	1003	2.18±0.16a	1.64±0.34b	1.7±0.31b	甜橙、脂肪、蜂蜜、杏子 Sweet orange, fatty, honey, apricots
(E)-2-庚烯醛 2-Heptenal, (E)-	18829-55-5	958	0.62±0.04a	0.3±0.075b	0.65±0.098a	青香、果香、脂肪、肉香 Green, fruity, fat, meaty
壬醛 Nonanal	124-19-6	1104	7.44±0.25a	2.78±0.12c	3.94±0.11b	绿色，略带刺鼻 green, slightly pungent
2,4-己二烯醛 2,4-Hexadienal, (E,E)-	142-83-6	911	2.37±0.21	2.50±0.17	2.24±0.085	甜、青香、果香、柑橘、蜡香、甜瓜味 Sweet, green, fruity, citrus, waxy, melon
癸醛Decanal	112-31-2	1206	2.65±0.29	2.63±0.18	2.43±0.078	青草Grassy
苯甲醛 Benzaldehyde	100-52-7	962	1.60±0.086	1.53±0.18	1.46±0.075	杏仁、香 Almond, fragrant
2-甲基苯甲醛 2-Methylbenzaldehyde	529-20-4	1064	2.14±0.11b	3.09±0.2a	2.29±0.19b	——
2,4-二甲基苯甲醛 Benzaldehyde, 2,4-dimethyl-	15764-16-6	1181	7.30±0.12a	3.42±0.49c	5.14±0.097b	——
合计 Total			2843.6±122.64a	2373.37±69.61b	2729.75±38.83a	——
萜烯类 Terpernes
柠檬烯 D-Limonene	5989-27-5	1018	113.76±6.16c	154.11±5.63a	129.52±9.44b	花香、绿色、柑橘 Flowery, green, citrus
水芹烯 alpha.-Phellandrene	99-83-2	1005	23.13±3.43b	28.29±0.72a	20.1±1.38b	柑橘香、青香、黑胡椒香 Citrus, green, black pepper
α-蒎烯 alpha.-Pinene	80-56-8	948	47.93±1.5b	61.94±3.8a	52.87±2.81b	——
γ-松油烯 gamma.-Terpinene	99-85-4	1169	35.35±1.05c	52.87±3.71a	42.68±2.81b	芳香的松木气味，并略带甜的柑橘风味 Pine wood scent with a slightly sweet citrus flavor
(E)-β-罗勒烯 trans-.beta.-Ocimene	13877-91-3	1037	4.68±0.37b	5.74±0.69a	5.58±0.45a	青香、热带果香、萜香、木香 Green, tropical fruity, terpene, woody
萜品油烯 Cyclohexene, 1-methyl-4- (1-methylethylidene)-	586-62-9	1088	140.84±8.32c	209.65±4.25a	181.8±4.04b	柑橘、木香 Citrusy, wood
(E)-呋喃氧化芳樟醇 trans-Linalool oxide (furanoid)	1000121-97-4	1066	32.53±0.82c	51.38±2.83a	41.7±1.81b	木香、花香、凉香、萜香、青香 Woody, floral, cool, terpene, green
芳樟醇 Linalool	78-70-6	1099	240.62±9.31c	310.05±10.25a	276.74±11.09b	花香、果香、麝香、柠檬酸 Flowery, fruity,muscat，citric
二氢芳樟醇 1,5,7-Octatrien-3-ol, 3,7- dimethyl-	29957-43-5	1107	41.35±3.2c	79.31±2.51a	58.4±1.45b	——
化合物 Compound	CAS 编号	保留指数 RI	CK	DI1	DI2	感官描述 Odor description
α-萜品醇.alpha.-Terpineol	7785-53-7	1143	121.16±2.36b	212.95±11.06a	110.47±4.42b	绿色、花香、油性 Green, floral, oily
(E)-吡喃氧化芳樟醇 (3R,6S)-2,2,6-Trimethyl-6- vinyltetrahydro-2H-pyran-3-ol	39028-58-5	1173	26.04±1.91a	16.42±2.13b	26.43±5.1a	木香、花香、凉香、萜香、青香 Woody, floral, cool, terpene, green
香茅醇 Citronellol	106-22-9	750	10.32±0.56b	16.01±0.71a	11.13±1.75b	玫瑰色果香、绿色柠檬 Fruity rosy, green lemon
橙花醇 2,6-Octadien-1-ol, 3,7- dimethyl-, (Z)-	106-25-2	1228	12.95±1.49b	21.61±1.75a	13.14±2.14b	甜美的果香、花香；柑橘 Sweet fruity, floral, citrus
香叶醇 Geraniol	106-24-1	1255	34.65±2.34c	61.18±2.65a	41.8±3.13b	柠檬酸 citric
氧化玫瑰 (2S,4R)-4-Methyl-2-(2-methylprop-1-en-1-yl) tetrahydro- 2H-pyran	876-18-6	1121	2.51±0.33	2.14±0.22	2.39±0.48	花香、青香、香叶、药草、樟脑、辛香香气，青香、蔬菜、柑橘、玫瑰味道 Floral, green, bay leaf, herb, camphor, spice, green, vegetable, citrus, rose
橙花醚 2H-Pyran, 3,6-dihydro-4-methyl- 2-(2-methyl-1-propenyl)-	1786-08-9	1153	115.21±4.56b	114.17±7.63b	132.13±3.72a	强烈的花香香气，橙花油似的香韵，以及新鲜的青香气息 Intense floral aroma, neroli-like aroma, and fresh green notes
p-伞花烃 p-Cymene	527-84-4	975	7.80±0.19c	10.40±1.62a	9.26±0.3b	胡萝卜、柑橘味道 Carrot, citrus
合计 Total			1010.85±47.89c	1408.22±62.18a	1156.15±56.30b
高级醇类 Higher alcohols
正己醇 1-Hexanol	111-27-3	868	21.03±1.46b	32.32±2.42a	17.57±0.6c	绿色、草本、油性、花香、草本、木质 Green, grass,oily, floral, herbaceous, woody
(Z)-3-己烯-1-醇 3-Hexen-1-ol, (Z)-	544-12-7	856	25.48±4.08c	71.45±2.32a	33.92±1.97b	绿色、苦、脂肪、草 Green, bitter, fatty, grass
(Z)-2-已烯-1-醇 2-Hexen-1-ol, (Z)-	928-94-9	868	7.13±0.22b	14.3±0.57a	5.37±0.67c	绿草、草本 Green grass, herb
辛醇 1-Octanol	111-87-5	1071	0.20±0.032	0.19±0.025	0.17±0.021	浓郁的柑橘、玫瑰 Intense citrus, roses
1-己烯-3-醇1-Hexen-3-ol	4798-44-1	769	30.20±0.3b	19.15±0.24c	52.6±3.47a	——
苯甲醇Benzyl alcohol	100-51-6	1036	11.76±0.88c	40.18±1.38a	19.52±0.97b	柑橘味、甜味、花香 Citrusy, sweet, floral
合计 Total			95.8±4.99c	177.57±5.82a	129.15±5.07b
酮类 Ketones
1-辛烯-3-酮1-Octen-3-one	4312-99-6	979	0.55±0.045	0.44±0.09	0.66±0.085	蘑菇香 Mushroom
6-甲基-5-庚烯-2-酮 5-Hepten-2-one, 6-methyl-	110-93-0	986	1.79±0.17a	1.35±0.085b	1.81±0.047a	果香、霉香、酮香，并有苹果、香蕉、奶油的味道Fruity, musty, keto, with notes of apple, banana, cream
大马士酮 2-Buten-1-one, 1-(2,6,6-trimethyl- 1,3-cyclohexadien-1-yl)-, (E)-	23726-93-4	1386	5.12±0.18b	6.88±0.37a	3.41±0.4c	蜂蜜, 甜, 花香, 苹果 Honey, sweet, floral, apple
香叶基丙酮 5,9-Undecadien-2-one, 6,10-dimethyl-, (E)-	3796-70-1	1453	0.13±0.015b	0.23±0.04a	0.11±0.024b	青香、果香、蜡香、木香，并有生梨、番石榴、苹果、香蕉、热带水果的香韵 Green, fruity, waxy, woody, with notes of raw pear, guava, apple, banana, tropical fruit
合计 Total			7.59±0.29b	8.90±0.37a	5.99±0.53c
其他组分 Other compounds
乙酸 Acetic acid	64-19-7	610	62.46±4.65c	208.03±2.61a	99.11±4.29b	酸、脂肪、酸、醋、辣 Acid, fatty,sour, vinegar,spicy
2,4-二叔丁基苯酚 2,4-Di-tert-butylphenol	96-76-4	1519	13.55±2.11c	17.56±3.09b	23.12±2.66a	——
苯乙烯 Styrene	100-42-5	1741	1.46±0.089	1.36±0.09	1.31±0.22	树脂、花香香气 Resin, floral
合计 Total			77.48±6.38c	226.94±4.41a	123.54±4.97b

Table 2

Fig. 5

Fig. 6

Fig. 7

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基因名称 Gene name	基因ID Gene ID	引物序列Primes sequence (5′-3′)
VvActin	VIT_04s0044g00580	F: CTTGCATCCCTCAGCACCTT	R: TCCTGTGGACAATGGATGGA
VvDXS1	VIT_05s0020g02130	F: GTGCATCACTTTCGGATAGGGA	R: TTGTTTCAGCTCCTTGACAGACAG
VvDXS2	VIT_11s0052g01780	F: CTGCTGCCCAGGACAACAAT	R: CAGCCAACGTCTCAAGCTCC
VvDXS3	VIT_04s0008g04970	F: TTGAAAGGGAAACGGGAAC	R: TGGGTGTAAAGAATGACGACTG
VvDXR	VIT_17s0000g08390	F: TGCTGGGGGTCCTTTTGTCCTTCC	R: TCAACGGGCCAATCCCTGAATGC
VvDHR	VIT_03s0063g02030	F: CGTTATGTTAGTAGTTGGTGGGTG	R: CTTATTCTGTTTCCTGGACCTATTC
VvGPPS	VIT_15s0024g00850	F: ATGGTGGTTGCTGAGGTCC	R: CAACAATAGGACTGTGGGACG
VvPNLinNer1	VIT_00s0385g00010	F: AGATGGGATTTGTCTGCTTTCA	R: CTTATGCTCCTTGTGGACCTTG
VvCSLinNer	VIT_00s0271g00060	F: ATGGCTATGATGTGCCTGAAGA	R: CGTACAAGCAGAGCAGTCCCT
VvGwbOci	VIT_12s0134g00020	F: CTACACGAGGCTATGGCTTTCTT	R: CAAGTAGAACATCATCCGCACCTT
VvCSbOci	VIT_12s0134g00030	F: GGGAAGGCAGAGATGATGTGTTA	R: TTTCCACCACTTGAACATGTCTTT
VvCSbOciM	VIT_13s0067g00370	F: GGTCCTGTAGTACTAGTCCACGCTT	R: ACTCATCCAGTGATGTTCCCAGA
VvGwGer	VIT_12s0134g00140	F: TCAAGTCTCATCGTCTCCTTGTTCA	R: CGCATGTGGAGATAGAGTTAAGGA

Effects of Irrigation Amount on Berry Development and Aroma Components Accumulation of Shine Muscat Grape in Root-Restricted Cultivation

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