摘要
【目的】探究杏香气、滋味等果实品质性状的遗传变异,筛选优异种质。【方法】利用电子鼻、电子舌以及高效液相色谱等技术对119份杏种质资源的果实品质进行评价。【结果】电子鼻的W5S、W1S、W1W和W2W等4个传感器对杏香气响应敏感;电子舌测定显示酸味和甜味是杏的主要滋味。相关性分析发现电子舌甜味值与可溶性固形物含量、糖组分含量呈显著正相关,与酸组分含量呈显著负相关。主成分分析显示前3个主成分分别代表杏的香气性状、果实滋味性状和酸组分含量性状。结合聚类分析与主成分分析,认为草滩梅杏等种质在多个果实品质特性方面表现优异。【结论】杏果实品质性状存在丰富的遗传变异;电子鼻和电子舌可以作为一种快速评价方法鉴定杏香气和滋味。
【Objective】For a long time,the evaluation of fresh apricot fruit quality has been limited to the limited traits with limited materials,while the evaluation methods are limited to chemical and instru-mental methods.The overall and rapid evaluation of apricot fruit quality traits from different groups is lacking.Therefore,we studied the genetic variation of aroma,taste and other fruit quality traits of a large population of apricot using rapid evaluation methods to select specific germplasm resources and provide theoretical basis for genetic improvement of fresh apricot.【Methods】In this study,119 sam-ples of apricot germplasm resources,which were sampled for two consecutive years,were used to mea-sure fruit weight,soluble solid content,fruit firmness,the components of soluble sugar and organic ac-ids,aroma and taste.The soluble sugars and organic acids were evaluated by High Performance Liquid Chromatography(HPLC).The aroma of apricot germplasm resources was evaluated by electronic nose technique(PEN3,AIRSENSE,Germany).The fruit taste of apricot was evaluated by electronic tongue technique(SA-402B,INSENT,Japan).The variation coefficient analysis,principal component analysis,correlation analysis and cluster analysis were carried out using Origin 2019 and SPSS 26 software.【Re-sults】The coefficients of variation(CV)of 11 phenotypic traits ranged from 15.81%to 91.23%.The traits included fruit weight(FW),soluble solid content(SSC),fruit firmness(F),soluble sugar contents including sucrose(SUC),glucose(GLU),fructose(FRU)and sorbitol(SOR)and organic acid compo-nents,including citric acid(CIT),malic acid(MAL),quinic acid(QUI)and shikimic acid(SHI).The CV of CIT content was the largest,and that of SSC was the smallest.The results of electronic nose mea-surement showed that the volatile substances of apricot germplasm resources were sensitive to W5S,W1S,W1W and W2W sensors,which indicated that the aroma substances of apricot mainly included sulfide,terpenes and alkanes.The results of electronic tongue determinati
作者
马小雪
章秋平
赵海娟
张玉萍
徐铭
刘威生
刘硕
刘宁
张玉君
刘家成
王碧君
MA Xiaoxue;ZHANG Qiuping;ZHAO Haijuan;ZHANG Yuping;XU Ming;LIU Weisheng;LIUShuo;LIU Ning;ZHANG Yujun;LIU Jiacheng;WANG Bijun(Liaoning Institute of Pomolgy,Xiongyue 115009,Liaoning,China)
出处
《果树学报》
CAS
CSCD
北大核心
2024年第4期625-637,共13页
Journal of Fruit Science
基金
辽宁省自然科学基金项目(2023-MS-044)
辽宁省种质创新藏粮于技专项计划(2023020527-JH1/102-02)
国家自然科学基金项目(31972365)
国家园艺作物种质资源基础平台(NICGR2021-056)。
关键词
杏
种质资源
电子鼻
电子舌
多样性
Apricot
Germplasm resources
Electronic nose
Electronic tongue
Genetic diversity
