摘要
【目的】探讨不同类型果袋对‘阳光玫瑰’葡萄香气组分及合成相关基因表达的影响,为葡萄生产栽培选择适宜的果袋提供理论指导。【方法】以‘阳光玫瑰’葡萄为材料,套普通单层白纸袋、透明微孔塑料袋、双层外黄内黑纸袋和单层绿纸袋4种不同果袋,以普通单层白纸袋为对照(以下简称白袋、透明袋、黑袋和绿袋)。采用实时荧光定量PCR法分析脱氧木酮糖磷酸合酶基因(DXS3)、香叶基二磷酸合酶基因(GPPS)、里那醇合成酶基因(LIS)的表达变化,利用GC-MS技术测定葡萄香气组分。【结果】与对照相比,套透明袋果实较大,可滴定酸含量偏低,但可溶性固形物含量高,糖酸比高,差异显著;套黑纸袋和绿袋果实可溶性固形物含量较低。套透明袋果实中单萜类物质特征香气里那醇含量丰富,香叶醇、橙花醇、萜品醇等辅助类香气含量也很高,玫瑰香气浓郁;而套黑袋果实则特征香气含量最少;套绿袋果实香气物质种类少。套透明袋果实DXS3、GPPS和LIS基因表达量上调,促进单萜物质生成,单萜物质含量丰富,而套黑袋抑制了基因表达,推迟了基因表达高峰,影响单萜物质生成。套绿袋果实和对照相比基因表达量没有显著性差异。【结论】套不同的果袋对‘阳光玫瑰’葡萄果实香气组分及合成相关基因表达量的变化有显著的差异。
[Objective]Aroma is one of the important sensory indexes related to fruit flavor. The flavor of grape berry consists of sweetness, sourness and aroma. Bagging can improve the appearance and internal quality of the fruit. Yet its effect may vary greatly among different bagging materials, which regenerate dif- ferent mieroelimates. Temperature and humidity affect enzyme activities and respiration rate, and light in- tensity affects the supply of assimilates, In this study, experiments were performed to investigate the effects of fruit bagging with 4 types of bags on fruit flavor quality and genes expression in ＇ Shine Muscat＇ grape in order to understand the regulation mechanisms of aroma biosynthesis and the impact on the expression of key enzyme genes in monoterpene biosynthesis pathway, and to select the appropriate fruit bagging materials for commercial production. The 4 types of bags were the ordinary monolayer white paper bags （white bags for short）, transparent micro-porous plastic bags （transparent bags for short）, yellow outside black inside double-layer paper bags （black bags for short）, and monolayer green paper bags （green bags for short）, and bagging with white bags was used as the control. [ Methods ] The samples were collected every 10 days from July 25 for 6 times. The samples were collected randomly from both the shade and sun sides with 3 biological replicates each with about 50- 60 berries. The expression of genes including DXS3, GPPS and LIS were analyzed using qRT-PCR. Berry diameters and weight were collected using an electronic vernier caliper and an electronic balance accuracy （0.01 g）, respectively. A handheld sugar meter was used to determine the Brix of the berries bagged with the 4 types of bags, and titration method used to determine the titratable acid content. The samples collected on September 5 were used to detect the aroma components with GC-MS. Juice was extracted after cleaning and centrifuged. 8 mL of the clear supematant was transferred into a 15 mL bott
出处
《果树学报》
CAS
CSCD
北大核心
2017年第1期1-11,共11页
Journal of Fruit Science
基金
国家现代农业葡萄产业技术体系(CARS-30)
国家948重点项目(2016-X19)
关键词
葡萄
套袋
基因表达
香气
Grape
Bagging
Gene expression
Aroma
