园艺学报 ›› 2016, Vol. 43 ›› Issue (7): 1267-1274.doi: 10.16420/j.issn.0513-353x.2015-0899

• 果树 • 上一篇    下一篇



  1. (中国热带农业科学院南亚热带作物研究所,农业部热带果树生物学重点实验室,广东湛江 524091)
  • 出版日期:2016-07-25 发布日期:2016-07-25

Diversity Analysis of Volatile in Mature Fruits of Mango Germplasm

MA Xiao-wei,YANG Ying-di,WU Hong-xia,ZHOU Yi-gang,and WANG Song-biao*   

  1. (South Subtropical Crops Research Institute,Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture,Zhanjiang Guangdong 524091,China)
  • Online:2016-07-25 Published:2016-07-25



关键词: 杧果, 种质资源, 香气


To assess volatile variety of mango germplasm,composition and relative content of volatile in 28 mango cultivars were investigated by using solid phase micro-extraction headspace GC–MS methods. The results showed that there were significant differences among the cultivars in composition and relatively content of volatile. Totally 63 volatiles belonging to various chemical classes were detected. Based on the cumulative occurrence of members of these classes,cultivars were grouped as terpene,esters or aldehydes dominant. Terpene hydrocarbons were the major volatiles of 24 cultivars,the dominant terpenes being 3-carene,terpinolene and α-cubebene depending on different cultivars. The highest concentration of esters were found in‘Lippens’,‘Guixiang Mang’and‘Yingwu Mang’,the dominant esters of the three cultivars being butyl butyrate,2-methylbutyl butyrate and ethyl isovalerate,respectively. 6-Bromoindole-3-carboxaldehyde was the major aldehyde in‘Fengshun Wuhe’,which accounted for 33.64% of the total flavor volatile compounds.

Key words: mango, germplasm, volatile