豆饼与尿素配施对薄皮甜瓜果实酯类香味物质及关键酶的影响

Effect of soybean cake co-application with urea on esters aroma components and key enzymes in Cucumis melo var. makuwa Makino

以薄皮甜瓜(Cucumis melo var. makuwa Makino)果实为试材,研究了豆饼、尿素及豆饼与尿素配施对薄皮甜瓜果实酯类香气物质及关键酶的影响。结果表明,尿素处理促进了C6醇和C9醇、C6醛和C9醛物质合成,抑制了乙酸脂类和非乙酸酯类物质的合成;豆饼与尿素配施明显促进了果实中酯类物质的种类和含量的增加,尤其是提高了成熟果实中乙酸乙酯、乙酸己酯、2-甲基丁酸乙酯、异丁酸乙酯4种特征性酯类物质的含量,而豆饼处理主要是促进了非特征性酯类物质的种类和含量的增加。此外,不同处理甜瓜果实酯类物质的合成与关键酶活性变化相关,尤其是ADH和AAT活性。

Cucumis melo var. makuwa Makino used as materials, the effects of soybean cake, urea and soybean cake co-application with urea on esters aroma components and key enzymes activity were investigated. The results showed that urea treatment obviously promoted the synthesis of C6 and C9 alcohols and aldehydes in fruits and suppressed the synthesis of acetic esters and non-acetic esters. Soybean cake co-application with urea treatment significantly promoted the content and kinds of esters, especially increasing the content of ethyl acetate, hexyl acetate, Ethyl-2-Methylbutyrate and ethyl isobutyrate, which are 4 kinds of characteristic esters;Nevertheless, soybean cake treatment mainly promoted the increasing of kind and content on non-specific esters. In addition, the synthesis of esters in melon fruits under different treatments was related to the changes of key enzyme activities, especially the activities of ADH and AAT enzymes.