|Table of Contents|

Comparison Study of Volatile Components in Malus sieversii and Malus pumila

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年03
Page:
46-54
Research Field:
Publishing date:

Info

Title:
Comparison Study of Volatile Components in Malus sieversii and Malus pumila
Author(s):
WANG Yibin1; CHEN Xilong1; ZHANG Dong1; FAN Ruishen2; ZHANG Xin1; HAN Mingyu1
1.College of Horticulture，Northwest A & F University,Yangling,Shaanxi 712100;2.College of Forestry，Northwest A&F University,Yangling,Shaanxi 712100
Keywords:
Malus sieversii; Malus pumila; volatile aroma components; PCA; GC-MS
PACS:
-
DOI:
10.11937/bfyy.20172800
Abstract:
In this study,the effect of Malus sieversii （Lebed.) and M.pumila on aroma improvement was evaluated by using 11 seedlings collected from wild populations of M.sieversii and 5 cultivated varieties in order to strengthen aroma germplasm resources and breeding.Solid phase microextraction and gas chromatographymass spectrometry （SPME-GC-MS) was used to determine the composition and content of fruit aroma and analyze genetic relationship and principal component analysis （PCA).The results showed that six classes was identified including 67 kinds of volatile aroma components in total,19 substance concentrations of which were higher than the threshold （i.e.,10 common aroma components like 2-hexenal in all apple fruits,three and six typical components in M.sieversii and cultivated varieties,respectively).Moreover,‘Qinguan’ had the highest quality of aroma but the least similarity with M.sieversii. Therefore,the potential of M.sieversii which contained abundant genetic diversity and typical volatile aroma components and ‘Qinguan’ which had top aroma quality as parent resources to breed new aroma cultivars was enormous.

References:

[1]白沙沙,毕金峰,方芳,等.苹果品质评价技术研究现状及展望[J].食品科学,2011,32（3):286-290.

[2]DIXON J,HEWETT E W.Factors affecting apple aroma/flavour volatile concentration：A review[J].New Zealand Journal of Crop and Horticultural Science,2000,28（3):155-173.
[3]张红梅,常明勋,何玉静.固相微萃与GC-MS联用分析水蜜桃挥发性成分[J].食品科学,2009,30（20):391-393.
[4]JIA H J,ARAKI A,OKAMOTO G.Influence of fruit bagging on aroma volatiles and skin coloration of ‘Hakuho’ peach （Prunus persica Batsch)[J].Postharvest Biology & Technology,2005,35（1):61-68.
[5]陈学森,郭文武,徐娟,等.主要果树果实品质遗传改良与提升实践[J].中国农业科学,2015,48（17):3524-3540.
[6]张小燕,陈学森,彭勇,等.新疆野苹果矿质元素与糖酸组分的遗传多样性[J].园艺学报,2008,35（2):277-280.
[7]何义,李成,许宝峰,等.产地对富士苹果香气成分的影响[J].食品研究与开发,2014（6):90-92.
[8]李锦运,郭玉蓉,段亮亮,等.多菌灵对红富士苹果香气的影响[J].食品工业科技,2011（10):121-124.
[9]许宝峰,李成,孙建设,等.低温贮藏和成熟度对王林苹果香气成分的影响[J].食品研究与开发,2014（13):130-133.
[10]许宝峰,张鹤,李成,等.冷藏对“王林”苹果香气成分的影响[J].北方园艺,2014（22):132-136.
[11]李德英,惠伟,贾小会,等.二苯胺、1-甲基环丙烯处理对红富士苹果气调贮藏品质及香气成分的影响[J].陕西师范大学学报（自然科学版),2008,36（5):91-97.
[12]鞠佳玥,赵玉静.病毒对苹果香气成分影响的探究[J].食品安全导刊,2016（34):74-76.
[13]李育农.苹果起源演化的考察研究[J].园艺学报,1999,26（4):213-220.
[14]CHEN X,FENG T,ZHANG Y,et al.Genetic diversity of volatile components in Xinjiang wild apple （Malus sieversii)[J].Journal of Genetics & Genomics,2007,34（2):171.
[15]曾辉,刘璇,吴昕烨,等.基于电子鼻技术的不同苹果品种香气的表征与识别[J].食品与发酵工业,2016,42（4):197-203.
[16]吴继红,胡小松,周珊,等.固相微萃取和气-质联用技术在快速测定苹果挥发性成分中的应用[J].中国食品学报,2003,3（2):63-66.
[17]赵胜亭,齐伟,徐顺利.烟台富士苹果香气成分的气相色谱-质谱测定[J].安徽农业科学,2005,33（4):632-633.
[18]张红梅,常明勋,何玉静.固相微萃与GC-MS联用分析水蜜桃挥发性成分[J].食品科学,2009,30（20):391-393.
[19]JIA H J,ARAKI A,OKAMOTO G.Influence of fruit bagging on aroma volatiles and skin coloration of ‘Hakuho’ peach （Prunus persica Batsch)[J].Postharvest Biology & Technology,2005,35（1):61-68.
[20]王贵章,王贵禧,梁丽松,等.桃果实芳香挥发物及其生物合成研究进展[J].食品科学,2014,35（17):278-284.
[21]席万鹏,郁松林,周志钦.桃果实香气物质生物合成研究进展[J].园艺学报,2013,40（9):1679-1690.
[22]JOHANNES H F B,HENDRIK N J K,JACQUES P R,et al.Sensory evaluation of character impact components in an apple model mixture[J].Chemical Senses,2002（27）:485-494.
[23]ABAY K,HAFFNER K,SKREDE G.Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage[J].Lebensm Wissu Technol,2002,35:254-259.
[24]乜兰春.苹果果实酚类和挥发性物质含量特征及其与果实品质关系的研究[D].保宁：河北农业大学,2004.
[25]GALLUZZO S J,REGENSTEIN J M.Role of chicken breast muscle proteins in meat emulsion formation：Myosin，actin and synthetic actomyosin[J].Journal of Food Science,1978,43:1761-1765.
[26]唐会周,明建.5种市售脐橙果实香气成分的主成分分析[J].食品科学,2011（20）:175-180.

Memo

Memo:
-
Last Update: 2018-02-09