论文

不同变种甜瓜果实成熟性状及其香气成分的多样性分析

  • 周莉 ,
  • 刘莉 ,
  • 刘翔 ,
  • 徐伟欣 ,
  • 张平 ,
  • 李志文
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  • 1. 天津大学农业与生物工程学院, 天津 300072;
    2. 国家农产品保鲜工程技术研究中心, 天津 300384
周莉(1987-),女,四川成都人,在读硕士,主要从事甜瓜种质资源及其芳香物研究

收稿日期: 2013-04-25

  修回日期: 2013-04-25

  网络出版日期: 2014-10-14

基金资助

天津市应用基础及前沿技术研究计划研究项目(12JCZDJC23300)

Diversity Analysis of Aroma and Other Mature Fruit Characters among Different Varieties of Cucumis melo L.

  • Zhou Li ,
  • Liu Li ,
  • Liu Xiang ,
  • Xu Weixin ,
  • Zhang Ping ,
  • Li Zhiwen
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  • 1. College of Agriculture and Bioengineering,Tianjin University, Tianjin 300072,China;
    2. National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384,China

Received date: 2013-04-25

  Revised date: 2013-04-25

  Online published: 2014-10-14

摘要

对5个变种的10个甜瓜材料的10个成熟性状进行测定,同时采用固相微萃取(SPME)与气相色谱质谱联用技术(GC-MS)检测其香气成分,并对它们做了主成分分析。结果表明:不同变种的甜瓜果实在成熟性状上存在很大的差异。Cantalupensis变种的Ogen、Charentais表现出典型的呼吸跃变果实特征,不仅呼吸速率和乙烯释放率高,且香气物质总量及香气成分种类亦远高于典型的非呼吸跃变型的Casaba甜瓜。不同变种类型的甜瓜果实香气成分组成差异很大,其中酯类作为主要香气物质含量差异最大(48.17%~92.74%);醇类成分在变种inodrous与reticulatus中含量较高(15.85%~26.45%),而醛类成分在变种conomon一窝猴菜瓜中含量最高,达37.26%;薄皮类型甜瓜因其他类香气物质(包括烯、烷、呋喃、醚、酸、萘、酚类和少量含硫化合物)含量较高(10.78%~18.81%)而区别于厚皮类型甜瓜。呼吸速率和乙烯释放速率与非乙酸酯类香气物质含量均呈极显著的正相关(r分别为0.904**和0.967**)。在10个甜瓜果实中共检测到167种化合物,其中共有化合物12种,但各香气成分含量在不同变种甜瓜果实中差异较大。不同变种甜瓜果实在成熟性状及香气特征上的差异性共同决定了其独特品质与它们之间的多样性。

本文引用格式

周莉 , 刘莉 , 刘翔 , 徐伟欣 , 张平 , 李志文 . 不同变种甜瓜果实成熟性状及其香气成分的多样性分析[J]. 华北农学报, 2013 , 28(3) : 102 -108 . DOI: 10.3969/j.issn.1000-7091.2013.03.019

Abstract

Aromatic compounds from 10 ripe melon accessions that cover 5 varieties were detected by solid phase microextraction( SPME) and GC-MS, 10 other mature characters were studied by principal component analysis as well. The results showed that there was great difference in these fruit characters of different varieties at harvest.Ogen and Charentais( var. cantaloupensis) demonstrated typically climacteric behaviors,which were found not only higher in level of respiration rate and ethylene production vate but total area counts and the number of aromatic compounds than non-climacteric accessionT19 ( Casaba) . Besides,Difference in relative content of aromatic compounds was also distinctive. As major aromatic compounds,content of esters ranged from 48. 17% - 92.74%; contents of alcohols and aldehydes were higher in var. inodrous and reticulatus melons( 15.85% - 26.45%) and YWH ( 37.26%) , respectively. Melons of var. makuwa and conomon were distinguished with muskmelons in respect of higher contents of other aromatic compounds( 10.78% - 18. 81%) . Levels of respiration rate and ethylene production were significantly correlated with content of non-acetate esters( r = 0.904** and 0. 967**, respectively) . 167 aromatic compounds were detected among 10 melon accessions in total, including 12 mutual ones,however their relative contents were largely varied. The difference of mature characters and aromatic compounds were to decide the special quality and diversity of different melon varieties.

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