‘星都1号’和‘星都2号’草莓及其亲本果实挥发性物质的分析

Analysis of Volatile Components in Strawberry Cultivars ‘Xingdu 1’ and ‘Xingdu 2’ and Their Parents

【目的】研究草莓的特征香味成分的异同和遗传趋势,为草莓的香味育种提供依据。【方法】以草莓品种‘星都1号’和‘星都2号’及其母本‘全明星’和父本‘丰香’4个品种为试材,采用顶空固相微萃取和气相色谱——质谱联用技术,分析各自果实香气成分。【结果】‘星都1号’的挥发物质共50种,香味物质有己酸甲酯、己酸乙酯、丁酸甲酯、丁酸乙酯、辛酸甲酯、辛酸乙酯和己酸异戊酯等;‘星都2号’的挥发物质共71种,主要香味物质与姊妹系‘星都1号’非常类似。‘全明星’的挥发物质共55种,主要有丙酮、乙酸-1-甲基-乙酯、1-辛醇、己酸乙酯和丁酸甲酯等;‘丰香’的挥发物质共43种,主要有己酸乙酯、橙花叔醇、1-辛醇、己酸甲酯、辛酸乙酯、乙酸辛酯和己酸异戊酯等。‘星都1号’和‘星都2号’中丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯和己酸异戊酯受到父母本的共同影响。香味醇类(橙花叔醇、沉香醇和1-辛醇)在‘丰香’中含量最高,‘星都1号’、‘星都2号’和‘全明星’含量均较低。母本挥发物中丙酮和乙酸-1-甲基-乙酯含量最高,两个后代居中,父本中没有检测到这两种物质。【结论】己酸甲酯、己酸乙酯、丁酸甲酯、丁酸乙酯和己酸异戊酯受到父母本的共同影响,丙酮和乙酸-1-甲基-乙酯主要来自母本遗传。香味醇在父本中含量高,母本和后代含量低。

[ Objective ] The objective of the study was to compare the difference and genetic trends of volatiles in ＇Xingdu 1＇ and ＇Xingdu 2＇ strawberry cultivars with their parents. [Method] The volatile components were analyzed by head space-solid phase microextraction and Gas Chromatography-Mass Spectrometry. [Result] A total of 50 compounds were identified, including hexanoic acid methyl ester and hexanoic acid ethyl ester, butanoic acid methyl ester, and butanoic acid ethyl ester, octanoic acid methyl ester and octanoic acid ethyl ester, Isomyl hexanoate in ＇Xingdu 1＇ cultivar. There were similar aroma compounds, a total of 71 compounds in ＇Xingdu 2＇. A total of 55 volatiles were identified,including acetone,acetic acid 1-methylethyl ester, 1-octanol, hexanoic acid ethyl ester and butanoic acid methyl ester in ＇Allstar＇. A total of 43 volatiles were identified, including hexanoic acid methyl ester nerolidol, 1-octanol, hexanoic acid methyl ester and octanoic acid ethyl ester, acetic acid octyl ester in ＇Toyonoka＇. Hexanoic acid methyl ester and hexanoic acid ethyl ester, butanoic acid methyl ester, and butanoic acid ethyl ester and isomyl hexanoate in twins might linked to their parents. The quanitity of nerolidol, linalool and 1-octanol in ＇Toyonoka＇ was the highest, but lower in ＇Xingdu 1＇ and ＇Xingdu 2＇and Allstar. Acetone,acetic acid 1-rnethylethyl ester in ＇Xingdu 1＇ and ＇Xingdu 2＇ originally came from ＇Allstar＇ because there was the highest contents of the two compounds in ＇Allstar＇, nor in ＇Toyonoka＇. [ Conclusion ] Hexanoic acid methyl ester and hexanoic acid ethyl ester, butanoic acid methyl ester, and butanoic acid ethyl ester and isomyl hexanoate in twins might linked to their parents. Acetone, acetic acid 1-methylethyl ester originally came from matrilinear inheritance. There were higher concentration of fragrance alcohols in ＇Toyonoka＇, lower concentrations in ＇Allstar＇ and ＇Xingdu 1＇ and ＇Xingdu 2＇.