不同栽培模式对草莓果实挥发性香气物质的影响

Effects of different cultivation modes on volatile aromatic substances of strawberry fruit

为探明不同栽培模式对草莓果实挥发性香气物质的影响,以红颜(HY)、天使8号(TS8H)为试验材料,设置常规土壤栽培和高架基质栽培2种模式进行栽培试验。果实成熟后,采用搅拌棒吸附萃取(SBSE)结合气相色谱-质谱(GC-MS)联用技术对草莓果实的香气成分进行测定与分析。结果表明:2个草莓品种中共检测出83种、12大类挥发性香气物质。其中,脂肪酯29种、内酯3种、芳香族酯6种、脂肪醇4种、萜烯醇5种、呋喃酮2种、脂肪酮3种、萜烯酮2种、脂肪酸6种、脂肪醛8种、萜烯6种、其他9种。香气组分中,内酯、萜烯醇、脂肪酯相对含量较高。常规土壤栽培处理红颜果实内酯、萜烯醇、脂肪酯相对含量分别为46.77%、21.46%、16.18%,天使8号分别为44.20%、25.71%、19.77%;高架基质栽培处理红颜果实内酯、萜烯醇、脂肪酯相对含量分别为51.17%、24.21%、13.10%,天使8号分别为43.59%、18.11%、16.54%。不同栽培模式下,同一品种中90%以上挥发性香气物质种类一致,主要挥发性香气物质均为γ-癸内酯、γ-十二内酯、反式橙花叔醇;高架基质栽培方式下红颜果实γ-癸内酯和天使8号果实4-甲氧基-2,5-二甲基-3(2H)-呋喃酮(DMMF)的相对含量明显高于常规土壤栽培。综上,高架基质栽培在维持草莓果实主要挥发性香气物质稳定的同时,还可以提升果实的果香、甜香味。

In order to explore the effects of cultivation modes on volatile aroma components of strawberry fruit,two cultivation modes of conventional soil cultivation and elevated substrate cultivation were set up to carry out cultivation experiments with Benihoppe(HY)and Angel 8(TS8H)as experimental materials.After fruit ripening,the aroma components of strawberry fruit were determined and analyzed by stir bar sorptive extraction(SBSE)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 83 kinds of volatile aroma substances were detected in the two strawberry varieties,which could be divided into 12 categories.Among them,there were 29 fatty esters,three lactones,six aromatic esters,four fatty alcohols,five terpene alcohols,two furanones,three fatty ketones,two terpene ketones,six fatty acids,eight fatty aldehydes,six terpenes and nine others.Among the aroma components,the relative contents of lactone,terpene alcohol and fatty ester were higher.Under conventional soil cultivation,the relative contents of lactone,terpene alcohol and fatty ester of Benihoppe were 46.77%,21.46%and 16.18%,respectively,and those of Angel 8 were 44.20%,25.71%and 19.77%,respectively.Under the treatment of elevated substrate cultivation,the relative contents of lactone,terpene alcohol and fatty ester of Benihoppe were 51.17%,24.21%and 13.10%,respectively,and those of Angel 8 were 43.59%,18.11%and 16.54%,respectively.Under different cultivation modes,more than 90%of the volatile aroma substances in the same variety were the same,and the main volatile aroma substances wereγ-decalactone,γ-dodecalactone and trans-nerolidol.The relative contents ofγ-decalactone in Benihoppe and 4-methoxy-2,5-dimethyl-3(2H)-furanone(DMMF)in Angel 8 in elevated substrate cultivation were higher than those in coventional soil cultivation.In summary,elevated substrate cultivation can not only maintain the stability of the main volatile aroma substances in strawberry fruits,but also enhance the fruity and sweet aroma of fruits.