“红颜”草莓茎尖组织培养及其果实芳香成分分析

Stem Tip Tissue Culture and Aroma Components Analysis in Fruits of"Benihoppe"Strawberry

以优质“红颜”草莓匍匐茎尖为外植体,在MS基本培养基中分别添加不同浓度的6-BA、IAA、NAA和IBA,对“红颜”草莓进行茎尖组织培养研究,并采用固相微萃取技术提取“红颜”草莓的挥发性成分,再利用气相色谱-质谱联用技术进行检测分析。结果表明:在MS培养基中添加0.4 mg·L^(-1) 6-BA和0.10 mg·L^(-1) IAA茎尖的成活率最高,成活率可达到65%,且长势良好;在MS培养基中添加0.5 mg·L^(-1) 6-BA和0.10 mg·L^(-1) IAA芽的增殖效果最好,增殖倍数可达2.67,并且植株健壮,长势良好。从成熟的“红颜”草莓果实中共检测出挥发性化合物76种,占总峰面积的55.18%,含量相对较高的芳香成分依次为:橙花叔醇>己酸甲酯>芳樟醇>2-己烯醛>桃醛,对成熟的“红颜”草莓果实风味贡献值大的酯类化合物占总峰面积的19.85%。

The stolon tips of high-quality“Benihoppe”strawberry were used as explants,and different concentrations of 6-BA,IAA,NAA and IBA were added to MS basic medium.The stem tip tissue culture of“Benihoppe”strawberry was studied.The volatile components in“Benihoppe”strawberry fruits were extracted by the solid phase micro-extraction technology,and detected and analyzed by gas chromatography-mass spectrometry.The results showed that it had the highest survival rate in MS medium supplemented with 0.4 mg·L^(-1) 6-BA and 0.10 mg·L^(-1) IAA,which reached 65%,and the growth was good.It had the best bud proliferation effect in MS medium supplemented with 0.5 mg·L^(-1) 6-BA and 0.1 mg·L^(-1) IAA,in which the multiplication ratio was up to 2.67,and the plants were robust and grew well.A total of 76 volatile compounds,accounting for 55.18%of the total peak area,were detected from the mature fruits of“Benihoppe”.The aromatic compounds of relatively high contents were tertiary alcohol>methyl caproate>linalor>2-hexenal>peach aldehyde.The ester compounds with the largest contribution to the flavor of the mature fruits of“Benihoppe”accounted for 19.85%of the total peak area.