ABA处理对不同柑橘种质汁胞中挥发性物质的影响

Volatile profile changes in ABA-treated fruit juice sacs of various citrus genotypes

为揭示柑橘汁胞挥发性物质代谢谱与ABA含量变化的关系,采用100μmol/L ABA处理3对有籽/无籽宽皮柑橘、柚和甜橙共6个种质的柑橘果实的汁胞并进行离体培养,室温培养10 d后进行GC-MS分析。结果显示:ABA处理对华农红柚汁胞中倍半萜类物质代谢的影响具有双重效应,δ-榄香烯、β-荜澄茄油烯、β-榄香烯、β-衣兰烯的含量显著高于对照,而榄香烯异构体和石竹烯的含量显著降低;纽荷尔脐橙处理汁胞中β-可巴烯和表荜澄茄醇等倍半萜烯及其醇化物含量显著降低至低于检测限;ABA处理对国庆1号温州蜜柑汁胞中单萜和倍半萜物质含量均有显著影响,新生成β-月桂烯、γ-萜品烯、吉马烯D和(2Z,5Z)-2,5-十五碳二烯-1-醇,而D-柠檬烯及β-榄香烯含量提升10倍以上;ABA处理后无籽琯溪蜜柚汁胞中的β-月桂烯和二氢-3-亚甲基-2,5-呋喃二酮显著降低;ABA处理对华农本地早和早金甜橙汁胞中的挥发性物质代谢谱没有显著影响。结果表明,ABA处理可以影响柑橘汁胞中挥发性物质尤其是倍半萜和单萜类物质的代谢谱变化,对果实香气品质的影响因种质而异。

To understand the relationship between volatile profiles and ABA content changes in citrus juice sacs,the juice sacs of three pairs of seed/seedless loose-skin mandarin,pummelo and sweet orange were separated,cultured in vitro on medium and treated with 100μmol/L ABA.After being incubated for 10 d at room temperature,the volatile profiles in the juice sacs were thus detected via gas chromatograph-mass spectrometry.The results showed that ABA treatment had significant dual effects on the contents of monoterpenoids and sesquiterpenoids in the juice sacs of Huanong Red pummelo:δ-elemene,β-cubebene,β-ylangene andβ-elemene were significantly higher than those of the control,while the elemene isomer and caryophyllene were significantly reduced;while the contents of sesquiterpenoids such asβ-copaene and epicubebol were reduced to non-detectable levels in Newhall navel orange.After ABA treatment,four substances(β-myrcene,γ-terpinene,germacrene D and(2Z,5Z)-2,5-pentadecadiene-1-ol)were newly detected in Guoqing No.1 Satsuma mandarin,whilst D-limonene andβ-elemene increased by 10 folds;the contents ofβ-myrcene and dihydro-3-methylene-2,5-furandione were significantly reduced in seedless Guanximiyou pummelo in ABA treated juice sacs.ABA treatment had no significant effect on volatile profiles in juice sacs of Huanongbendizao mandarin and Early-Gold sweet orange.Collectively,it indicates that ABA treatment did affect the volatile profile in citrus,especially monoterpenoids and sesquiterpenoids,the effect on the aroma quality of the fruit varies with germplasm,but no clear correlation with the existence of seeds or not.