几个功能型苹果优株果实风味品质的评价

Evaluation on apple fruit flavor quality of several functional superior apple strains

【目的】探讨4个功能型苹果优株及对照品种‘金冠’果实风味品质,旨在为功能型苹果育种理论与技术体系的创建及新疆野苹果资源的利用保存提供基本资料。【方法】以新疆红肉苹果ב红富士’F1代群体中选出的‘红脆1号’等4个功能型苹果优株为试材,以栽培种‘金冠’为对照,对果实的可溶性糖、可滴定酸、糖酸比、糖酸组分、挥发性成分等风味物质的组成和含量进行检测分析。【结果】4个优株果实中共检测到8类挥发性化合物,‘金冠’果实中共检测到7类,萜类未在‘金冠’果实中检测到;5个参试材料的香气成分种类数及其含量存在较大差异,其中‘红脆酸5号’总种类数和含量最高,‘红脆1号’最低;5个参试材料的特征香气成分的种类数有差异,4个优株总特征香气成分含量均高于对照‘金冠’;在5个参试材料检测到的3种糖和6种有机酸组分中,均以果糖含量和甜味值及苹果酸含量和酸味值最高,但4个优株果实中蔗糖的甜味值大于葡萄糖,而‘金冠’果实中葡萄糖甜味值大于蔗糖;5个参试材料的糖酸比和味感评价存在明显差异,其中‘红脆酸5号’和‘红脆1号’糖酸比偏低分别为11.33和11.59,味感偏酸。【结论】5个参试材料的糖酸组分一致,但香气成分种类数及其含量、特征香气成分含量、糖酸含量、糖酸比及味感评价等风味品质构成因素存在明显差异。因此,有必要进一步利用4个功能型苹果优株作为亲本与鲜食品质优良的‘红富士’等苹果品种进行回交改良,以选育鲜食品质优良的功能型苹果新品种(系),实现对新疆野苹果资源利用保存的目的。

【Objective】In order to provide the fundamental information for the creation of the theory and technical system of functional apple breeding and the utilization and conservation of Malus sieversii germ-plasm resources,we investigated the fruit flavor quality of 4 promising functional apple lines in which‘Golden Delicious' was employed as the control.【Method】The contents and components of soluble sug-ar,titratable acids and volatile elements and the ratio of sugar/acids of 4 selected good lines from F1proge-ny of Malus sieversii× 'Fuji' were analyzed and compared with those of 'Golden Delicious' which servesas the control in the experiment.【Result】Altogether,eight kinds of volatile components were found in 4 superior strains of Malus sieversii f. neidzwetzkyana F1 while seven kinds of volatile components were foundin 'Golden Delicious',terpenoids was not found in‘Golden Delicious';The aroma categories and theircontents showed obvious differences.'Red crisp acid 5' had the richest aroma components and contentswhile‘Red crisp 1' had the least;There were differences in aroma components of 5 materials,the con-tents of characteristic aroma compounds in 4 superior strains of Malus sieversii f. neidzwetzkyana F1 werehigher than that of 'Golden Delicious';three sugars and organic acids were detected from 5 materials,fructose was the most dominant sugar,while the malic acid was the principle organic acid; sweetness val-ue of sucrose is bigger than glucose in 4 superior strains,while in‘Golden Delicious' sweetness value ofglucose is bigger than sucrose; the tested fruits were different in sugar/malic acid ratio and taste evalua-tion; In 'Red crisp acid 5' and 'Red crisp 1'sugar/malic acid ratio was around 14.59 and 11.59,andthey tastes sour.【Conclusion】Sugar and acid components were consistent in five detected materials,butthe contents and categories of aroma compounds,contents of characteristic aroma compounds,sugar,ac-id,sugar / malic acid ratio and taste evaluation was different in five investigated materials. Therefore,itis necessary to backcross using 4 superior strains with 'Fuji' whose fresh quality was good to breed functional apple cultivars with good fresh quality and realize the utilization and preservation of Malus sieversii f.neidzwetzkyana.