谭伟;唐晓萍;董志刚;李晓梅;

• 1:山西省农业科学院果树研究所·果树种质创制和利用山西省重点实验室

摘要(Abstract)：

【目的】分析4个四倍体玫瑰香味鲜食葡萄品种的芳香化合物组分,为深入了解四倍体葡萄品种提供理论依据。【方法】以4个四倍体玫瑰香味鲜食葡萄品种(‘早黑宝’‘秋黑宝’‘晚黑宝’和‘四倍体玫瑰香’)及其二倍体亲本‘瑰宝’‘早玫瑰香’‘秋红’‘玫瑰香’成熟期果实为材料,利用顶空固相微萃取-气质联用技术对果实的芳香化合物组分进行测定,采用面积归一法对香气成分进行定量。【结果】各品种果实芳香物质成分种类和相对含量差异较大。醛类物质相对含量最高,其中2-己烯醛占34.40%~49.81%,‘四倍体玫瑰香’与亲本‘玫瑰香’无显著差异,‘早黑宝’和‘晚黑宝’均低于亲本,而‘秋黑宝’介于父母本中间;己醛占16.28%~28.43%,‘四倍体玫瑰香’显著高于‘玫瑰香’,‘早黑宝’与‘瑰宝’无显著差异,但低于父本‘早玫瑰香’,‘秋黑宝’和‘晚黑宝’均高于‘瑰宝’,但低于父本‘秋红’或与‘秋红’无显著差异。除‘秋红’外,其余7个葡萄果实中均含有相对含量较高的萜烯醇(7.24%~28.60%),‘四倍体玫瑰香’最高,‘早玫瑰香’最低,‘四倍体玫瑰香’仅比‘玫瑰香’高出3.94%,‘早黑宝’分别比父母本高出20.22%、2.07%,而‘晚黑宝’和‘秋黑宝’分别比母本低13.21%、7.87%。【结论】里那醇和香叶醇对7个玫瑰香味葡萄品种果实香气贡献最大。二倍体玫瑰香味葡萄加倍后,主要呈香物质相对含量未因染色体加倍而加倍,而与亲本玫瑰香味浓郁程度有关。8个葡萄品种果实芳香物质中的主要成分是C6醛。

关键词(KeyWords)： 四倍体葡萄;二倍体葡萄;芳香化合物

Abstract:

Keywords:

基金项目(Foundation): “十二五”国家科技支撑计划“鲜食葡萄新品种选育”(2013BAD02B04-03);; 国家葡萄产业技术体系(CARS-30-yz-4);; 山西省农业科学院院攻关项目“设施无核翠宝葡萄优质高效栽培模式研究”(YGG1503)

作者(Author): 谭伟;唐晓萍;董志刚;李晓梅;

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DOI:

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