【作者】 田长平；

【导师】 陈学森；

【作者基本信息】 山东农业大学 ， 果树学， 2010， 硕士

【摘要】 风味品质是果实内在品质的重要组成部分,其优劣由风味物质的组成及其含量决定。近年来,关于梨风味品质的研究取得了一些重要进展,但有关砂梨品种与砂梨杂种一代（F₁代）风味物质评价及风味物质代谢机理的研究报道相对较少。本研究以‘鸭梨’、‘茌梨’、‘黄金梨’、‘圆黄梨’等品种及砂梨杂种F₁代群体55个株系为试材,采用气相色谱-质谱（GC-MS）联用技术及毛细管电泳（CE）技术,探讨了不同品种和采后不同贮藏时期果实香气成分、糖、酸等风味物质的变化,在此基础上,研究了乙烯释放抑制剂对果实主要风味品质的影响,旨在为梨风味物质评价、调控及优质耐贮砂梨育种提供依据和参考。主要研究结果如下:1.‘鸭梨’、‘雪花梨’、‘茌梨’、‘黄金梨’、‘圆黄梨’和‘晚秀梨’6个品种商熟期共检测出33种主要香气成分（含量大于0.1μg?g-1）,主要包括醇类、醛类、酯类、酮类、烯烃类以及杂环类等物质,其中醛类物质含量最高,其次为醇类和酯类物质;商熟期梨的特征香味物质已基本合成,己醛、1-己醇及乙酸己酯是6个品种共有的特征香气成分;在梨新品种品质评价和选育中,应着重强调商熟期的香气组成及其含量,优先选择己醛、1-己醇及乙酸己酯等特征香气成分多的品种或株系。2.‘黄金梨’、‘圆黄梨’、‘水晶梨’、‘晚秀梨’及各杂种F₁代55个株系中有19种主要香味成分为双亲所共有,其中10种成分在杂种后代中未出现分离,呈连续性变异,具有典型的数量性状遗传特征,其中绝大多数成分的子代平均值低于亲中值;9种成分在杂种后代中出现分离,经χ2测验符合1:1、1:3、3:1、9:1的理论分离比例,表现出质量性状遗传特征。3.糖、有机酸各组分及总酸、总糖在后代中均出现了连续性变异;葡萄糖的子代平均值均超过了亲中值,表明其遗传不仅存在加性效应,还存在一定程度的非加性效应,在后代中选育其高含量的品种或株系具有很大潜力;果糖、苹果酸、柠檬酸和总酸的子代平均值都低于亲中值,其遗传主要表现为基因的加性效应。4.中熟不耐贮品种‘黄金梨’和‘华山梨’果实硬度、可溶性固形物、可溶性糖、维生素C、酯类和香气总量等性状指标的变化率均明显大于晚熟耐贮品种‘晚秀梨’和‘甘泉梨’,而可滴定酸、糖酸比、醇类和醛类变化率品种间差异不显著;果实硬度、可溶性固形物、维生素C和可溶性糖4个性状指标与耐贮性存在极显著相关,酯类及香气总量存在显著相关,而醇类和醛类与耐贮性不存在显著相关。5. 1μl·L^-1的1-MCP和10μl·L^-1的NO分别熏蒸18 h和2 h处理均可有效抑制‘黄金梨’贮藏期间果实硬度下降和乙烯释放;有效抑制了醛类、醇类总量的下降以及酯类总量的增加;有效抑制了脂肪酸代谢途径关键酶LOX、HPL、ADH和AAT的活性,因而对‘黄金梨’具有较好的保鲜效果,能维持较好的贮藏品质。相比较,10μl·L^-1的NO熏蒸2 h处理的保鲜效果优于1μl·L^-1的1-MCP熏蒸18 h处理,更有利于‘黄金梨’贮藏品质的保持。更多还原

【Abstract】 Flavor quality is an important part of the fruit internal quality, which is determined by the composition and content of flavor matters. Recently, although the studies on pear flavor have made great progress, the studies on flavor of sand pear , F₁ progeny and the action mechanisms of flavor matters remain little. In this study,‘Whangkeumbae’,‘Wonhwang’,‘Suisho’,‘Mansubae’pear varieties and 55 seedlings of F₁ progenies were used as materials. Their constituents of aroma, sugar and acid were studied in different cultivars and at different storage days by gas chromatography-mass spectrometry （GC-MS） and Capillary Electrophoresis （CE）. Based on this, the effect of ethylene inhibitors on flavor quality were studied. The destination of this experiment was to give theoretical support and reference for evaluation, regulation of pear quality and fruit storability breeding. The main results were as follows:1. 33 main aromatic components were identified （content more than 0.1μg?g-1） in fruits of‘Yali’,‘Xuehua’,‘Chili’,‘Whangkeumbae’,‘Wonhwang’and‘Mansubae’at commercial ripe stage. Alcohols, aldehydes, esters, ketones, hydrocarbons and heterocycles were main aroma categories, the content of aldehydes was highest, secondly were alcohols and esters. Most of characteristic flavor compounds had synthesized at commercial ripe stage, hexanal, 1-hexanol and acetic acid, hexyl ester were characteristic flavor compounds of six cultivars. The composition and content of aromatic components should were emphasized on quality evaluation and breeding of new cultivars, the content of hexanal, 1-hexanol and acetic acid, hexyl ester were higher in cultivars or strain, which should be selected firstly.2. 19 aroma compounds shared with parents in‘Whangkeumbae’,‘Wonhwang’,‘Suisho’,‘Mansubae’pear varieties and 55 seedlings of F₁ progenies, ten components shared with parents, being successional variance, were not segregated in F₁ generations and exhibited quantitative character inheritance, which were below mid-parent value. Nine compounds shared with parents segregated in ratio of 1:1, 1:3, 3:1 and 9:1 in F1 generations and exhibited qualitative character inheritance.3. Sugar, acid and their components showed successional variance in F1 progenies, the means of glucose were over mid-parent value, which indicated the inheritance of glucose exhibited not only additive genetic effect but also in additive genetic effect. The means of fructose, malate, citrate and total acid were below mid-parent value and suggested that their inheritance showed mainly additive genetic effect.4. Compared with‘Whangkeumbae’and‘Whasanbae’, the change rate of fruit firmness, soluble solids contents, soluble sugar, vitamin c, esters and total aroma were much more than‘Gamcheonbae’and‘Mansubae’, but the change rate of titratable acid, sugar acid ratio, alcohols and aldehydes are not significant difference. The correlation coefficient of fruit firmness, soluble solids contents, soluble sugar, vitamin c all reached very significantly level, esters and total aroma reach significantly level, alcohols and aldehydes had not reached significantly level.5. The evolution of ethylene was obviously reduced, firmness, total alcohols and total aldehydes were obviously delayed reducing, total esters was delayed increasing, activities of LOX, HPL, ADH and AAT were also inhibited significantly by 1μl·L^-1 1-methylcyclopropene and 10μl·L^-1 nitric oxide treatments. The treatments of 1-methylcyclopropene (1μl·L^-1) under 18 hours and nitric oxide gas (10μl·L^-1) under 2 hours respectively can maintain higher storage quality of the‘Whangkeumbae’pear fruits, and the effect of nitric oxide (10μl·L^-1) under 2 hours is better than 1-methylcyclopropene (1μl·L^-1) under 18 hours treatment.更多还原