【摘要】 【目的】研究葡萄玫瑰香味性状,为生产中筛选合适的砧木以及相关配套栽培技术提供依据。【方法】将早熟玫瑰香味葡萄品种‘瑞都香玉’和‘瑞都红玉’嫁接在5种砧木(110R、1103P、SO4、3309M、5BB)上,以自根苗为对照,形成10个砧穗组合。以成熟期果实为试材,采用顶空固相微萃取的方法,借助气相色谱-质谱联用仪检测果实中挥发性香气化合物和糖苷结合态化合物的种类和含量,依据NIST11谱库和化合物保留指数进行化合物定性,建立标准曲线进行化合物的定量和半定量。比较不同砧穗组合葡萄果实香气含量的差异,并进行主成分分析、回归分析和香气轮廓分析。【结果】就香气化合物种类而言,各种组合一共检测到56种游离态化合物和33种糖苷结合态化合物。其中,5BB对两个品种的游离态香气化合物种类没有影响,瑞都香玉/3309M中未检测到2-甲基-3-丁烯-2-醇、庚醛和3-甲基丁醛,瑞都红玉/3309M中未检测到1-己醇和β-大马士酮。此外,就香气化合物含量而言,1103P、110R和SO4可显著增加‘瑞都香玉’果实中游离态萜烯化合物总量,而5BB对‘瑞都香玉’各类游离态化合物的浓度表现出显著的抑制作用。5种砧木都可以提高‘瑞都红玉’果实中游离态萜烯化合物总量,但对两个品种果实中糖苷结合态化合物的影响都不显著。利用主成分分析可以明显将两个品种区分开。回归分析表明,1-己醇、香叶酸和里那醇是‘瑞都红玉’各种砧穗组合中共有的特征化合物。从香气轮廓上看,110R、1103P、SO4和3309M对‘瑞都香玉’果实中柑橘香和其他花香的贡献显著高于自根苗,而5BB则对‘瑞都红玉’果实中的花香贡献最大。【结论】为充分发挥香气品质,推荐使用110R、1103P和SO4作为‘瑞都香玉’的砧木,不建议使用5BB作为‘瑞都香玉’的砧木;110R、1103P、SO4、5BB和3309M都适合用作‘瑞都红玉’的砧木。更多还原

【Abstract】 【Objective】The aim of this study was to investigate the aromatic characteristics of Muscat grape varieties, so as to provide a reference in selecting the optimal scion/rootstock combination and updating the vine management program.【Method】Table grape varieties Ruiduxiangyu and Ruiduhongyu were grafted on five rootstock varieties(110 R, 103 P, SO4, 3309 M, and 5 BB) to form ten scion-rootstock combinations, while self-rooted vines were used as control. Head space solid-phase extraction method and gas chromatography mass spectrometry(GC-MS) was applied to extract the volatile and glycoside-bound compounds in the ripening berries, the compounds were identified by the library of National Institute of Standards and Technology version 2011 and retention index, and the standard curve was used to quantify/semi-quantify the compounds. And then, correlation analysis, principle component analysis and aromatic profile analysis were conducted to investigate differences among all the combinations.【Result】A total of 56 volatile compounds and 33 glycoside-bound compounds were identified. The types of volatile compounds in these two varieties were not affected by 5 BB. 2-Methyl-3-buten-2-ol, heptanal and 3-Methyl butanal were not detected in XY/3309 M, whilst 1-hexanol and β-damascenone were not detected in HY/3309 M. 1103 P, 110 R and SO4 could significantly increase the total content of volatile terpenoids in Ruiduxiangyu, while 5 BB significantly reduced all kinds of volatile compounds. For Ruiduhongyu, these five rootstocks could increase the total content of free form terpenoid. The effects of five rootstocks on the glycoside-bound compounds in both varieties were insignificant. These two table grape varieties could be distinctly separated by principal components analysis, and 1-hexanol, geranic acid and linalool were the common biomarker compounds in all the rootstock of Ruiduhongyu. 110 R,1103 P, SO4 and 3309 M enhanced the citrus and floral flavor in Ruiduxiangyu, while 5 BB stimulated the floral profiles in Ruiduhongyu. 【Conclusion】Therefore, the rootstock varieties of 110 R, 1103 P and SO4 were recommended to be used in the commercial production of Ruiduxiangyu, while 5 BB was not suggested in practice. 5 BB, 110 R, 1103 P, SO4, 5 BB and 3309 M were appropriate as the rootstock for Ruiduhongyu.更多还原