【摘要】 以138份草莓育种中间品系和24份主栽品种为材料,利用高效液相色谱技术测定果实柠檬酸和苹果酸含量,研究草莓果实有机酸积累动态及其多样性。结果表明:草莓果实柠檬酸占比59%以上,最高达99.33%,总酸和柠檬酸含量呈正态分布。成熟果实柠檬酸含量为6.70—62.64 mg∕g FW,苹果酸含量为0.19—10.29 mg∕g FW,栽培品种有机酸变异范围小于育种品系。柠檬酸含量最高的品系是L277#(‘章姬’和‘甜查理’杂交后代),含量最高的品种是‘Mariguette’;苹果酸含量最高的资源分别是PE8(‘甜查理’和黄毛草莓远缘杂交后代)和‘申阳’。不同基因型草莓果实中有机酸变化范围不同,表明环境对不同基因型资源有机酸积累影响程度不同。通过分析9份资源果实发育过程中有机酸积累情况,发现总酸和柠檬酸含量从绿果到成熟期多呈下降趋势,有稳定持续下降、先降至转色期再回升、以及先升至白果期后下降等多种模式。苹果酸动态积累模式则更为多样,5个品系成熟期苹果酸含量均高于绿果期。该研究可为多种风味草莓新品种选育及果实品质调控提供指导和参考。更多还原

【Abstract】 To study the variations and dynamic accumulation of organic acids in strawberry germplasms,the contents of citric acid and malic acid in fruits were measured with HPLC technique in a total of 138 breeding lines and 24 cultivars widely used in Shanghai. The results showed that the content of citric acid in ripe fruits could account for over 59%,as high as 99. 33% of total organic acids. The variations in both total organic acids and citric acid similarly displayed a normal distribution in current collection of strawberry germplasms. The values for ripe fruits of individual varieties ranged from 6. 70—62. 64 mg∕g FW for the citric acid concentration,and0. 19—10. 29 mg∕g FW for malic acid,with smaller ranges for commercial cultivars than breeding lines. The breeding line L277#( progeny of the cross ‘ Akihime’ and ‘ Sweet Charlie’) and the cultivar ‘ Mariguette’stood out as their fruits with the highest content of citric acid among all germplasms and among cultivars,respectively. Concerning the malic acid,the breeding line PE8(progeny of a distant hybridization between cultivar‘Sweet Charlie’ and the wild strawberryFragaria nilgerrensis) and cultivar ‘Shenyang’ harbored the highest content,respectively. The changes in organic acid content fit into distinct ranged in different genotypes,suggesting that the influence of cultivation and environment on organic acid accumulation varied with genotype. In fruits from green to ripe stages,a general decline tendency was observed in contents of citric acid and total acids,but that tendency could be integrated with different dynamic patterns,such as a continuously stable decrease,an early decline followed by a recovery since turning stage,and an early increase followed by a decline since white stage.The patterns in dynamic accumulation of malic acid were even more diversified during the development of strawberry fruits,and a higher content of malic acid in ripe fruits than in green fruits was observed in more than half breeding lines tested. This research provides valuable information for the innovative utilization of strawberry resources to develop novel germplasm with diversified flavors. It also serves as a useful reference for improving fruit quality in strawberry cultivation.更多还原