GABA对葡萄叶片光合色素及糖含量和果实风味的影响

doi:10.16420/j.issn.0513-353x.2023-0144

摘要/Abstract

摘要：

为探讨外源γ-氨基丁酸（GABA）对酿酒葡萄叶片光合色素及糖含量和果实品质风味的影响，以‘蛇龙珠’葡萄为试材，于开花期、坐果期、膨大期和转色期用5、10、15、20 mmol · L^-1的GABA溶液喷施叶面，以喷施蒸馏水为对照，测定不同时期叶片光合色素、糖含量及成熟期果实品质风味，并采用PEN3电子鼻无损检测技术和气相色谱—质谱联用（GC-MS）技术结合聚类、线性判别（LDA）、主成分（PCA）及相关性分析对果实品质风味进行综合评价与分析。结果表明：GABA处理提高了‘蛇龙珠’葡萄叶片叶绿素、类胡萝卜素、可溶性糖和淀粉含量，改善了果实风味品质，其中各物候期10 mmol · L^-1GABA处理总叶绿素含量均显著高于对照，成熟期10 mmol · L^-1 GABA处理果实可溶性糖含量较对照提高了9%，草酸及酒石酸含量分别较对照提高了121%和108%。与对照相比GABA处理增加了果实香气物质种类与含量，且不同浓度GABA处理后葡萄果实香气物质种类相似，但含量差异显著，电子鼻分析结果与GC-MS测定结果基本一致，其中10 mmol · L^-1 GABA处理挥发性香气物质含量最高，大多数传感器敏感性响应值均较高。利用PCA、LDA法分析表明电子鼻检测结果能较好区分不同浓度GABA处理的‘蛇龙珠’葡萄果实的风味。相关性分析发现，葡萄叶片可溶性糖、淀粉及果实糖酸组分含量与香气物质之间存在一定的相关性。综上，GABA可能通过提高叶片光合色素、可溶性糖和淀粉含量，促进了果实糖酸积累，增加了挥发性香气物质含量，从而改善了果实风味品质，并且以10 mmol · L^-1 GABA处理最佳。

关键词: 葡萄, γ-氨基丁酸, 生理特性, 电子鼻, 品质风味

Abstract:

In order to investigate the effects of exogenous γ-aminobutyric acid（GABA）on the photosynthetic pigment and sugar content of leaves and fruit flavor quality in wine grape‘Cabernet Gernischt’，GABA solution with different concentrations（5，10，15 and 20 mmol · L^-1）was sprayed on the leaves at the flowering stage，fruit setting stage，enlargement stage and veraison stage，and distilled water was sprayed as the control. Photosynthetic pigment and sugar content of leaves at different stages and fruit flavor quality at the ripened stage were determined. Flavor quality of fruits was comprehensively evaluated and analyzed by using the PEN3 electronic nose non-destructive detection technology and gas chromatography-mass spectrometry（GC-MS）technology combined with cluster analysis，linear discriminant analysis（LDA），principal component analysis（PCA）and correlation analysis. The results showed that GABA treatment increased the contents of chlorophyll，carotenoids，soluble sugar and starch of the leaves of‘Cabernet Gernischt’grape and improved the flavor quality of the fruit. Notably，the total chlorophyll content in 10 mmol · L^-1GABA-treated leaves was significantly higher than that of the control at different developmental stages. After treatment with 10 mmol · L^-1 GABA，the soluble sugar content of ripened grape fruits increased by 9% compared to the control group，while the levels of oxalic acid and tartaric acid showed respective increments of 121% and 108%. Compared with the control，GABA treatment increased the variety and content of fruit aroma volatiles. The aroma substances in fruits treated with different concentrations of GABA were similar in types，but showed significant difference in contents. The aroma profiles obtained by electronic nose analysis were basically consistent with that by GC-MS analysis. Among the different concentrations used in this study，10 mmol · L^-1GABA treatment had the highest content of volatile aroma substances，as well as the higher sensitivity response values for most sensors. PCA and LDA analysis showed that the electronic nose detection results could better distinguish the flavor of‘Cabernet Gernischt’grape fruits treated with different concentrations of GABA. The correlation analysis showed that the contents of soluble sugar，starch in leaves and fruit sugars and organic acids have correlation with the formation of aroma substances in fruit. In summary，exogenous GABA treatment improved the flavor quality of the fruit by enhancing the contents of photosynthetic pigments，soluble sugar and starch in leaves and prompting the accumulation of sugars and organic acids and aroma volatiles in grape fruits；10 mmol · L^-1 was chosen as the optimum concentration of GABA.

Key words: grape, γ-aminobutyric acid, physiological characteristics, electronic nose, quality and flavor

李斗, 王宇航, 王春恒, 金鑫, 杨江山, 陈亚娟, 戴子博, 冯丽丹. GABA对葡萄叶片光合色素及糖含量和果实风味的影响[J]. 园艺学报, 2024, 51(4): 815-831.

LI Dou, WANG Yuhang, WANG Chunheng, JIN Xin, YANG Jiangshan, CHEN Yajuan, DAI Zibo, and FENG Lidan. Effects of Exogenous GABA on Physiological Characteristics of Leaves and Fruit Flavor in Wine Grape[J]. Acta Horticulturae Sinica, 2024, 51(4): 815-831.

图/表 9

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编号 No.	传感器名称 Sensor name	性能描述 Performance description
R1	W1C	对芳香性物质敏感 Sensitive to aromatic substances
R2	W5S	灵敏度高，对氮氧化物反应灵敏，对阴性氮氧化物感应更加灵敏 High sensitivity，sensitive to nitrogen oxides，more sensitive to negative nitrogen oxides
R3	W3C	对芳香成分的检测，主要对氨水灵敏 The detection of aromatic components is mainly sensitive to ammonia water
R4	W6S	主要对氢气敏感 Mainly sensitive to hydrogen
R5	W5C	主要检测烷烃、芳香型化合物，极性很小的化合物 It mainly detects alkanes，aromatic compounds，and compounds with low polarity
R6	W1S	对甲烷敏感，灵敏度大 High sensitivity to methane
R7	W1W	主要对硫化物敏感。另外，对很多的萜烯类和有机硫化物也都很敏感 Mainly sensitive to sulfides. In addition，it is also sensitive to many terpenes and organic sulfides
R8	W2S	对乙醇灵敏，对羰基也都有响应 Sensitive to ethanol and responsive to carbonyl groups
R9	W2W	对芳香成分和有机硫化物敏感 Sensitive to aromatic components and organic sulfides
R10	W3S	用于烷烃高浓度检测，对甲烷非常敏感 Used for high concentration detection of alkanes，very sensitive to methane

编号 No.	传感器名称 Sensor name	性能描述 Performance description
R1	W1C	对芳香性物质敏感 Sensitive to aromatic substances
R2	W5S	灵敏度高，对氮氧化物反应灵敏，对阴性氮氧化物感应更加灵敏 High sensitivity，sensitive to nitrogen oxides，more sensitive to negative nitrogen oxides
R3	W3C	对芳香成分的检测，主要对氨水灵敏 The detection of aromatic components is mainly sensitive to ammonia water
R4	W6S	主要对氢气敏感 Mainly sensitive to hydrogen
R5	W5C	主要检测烷烃、芳香型化合物，极性很小的化合物 It mainly detects alkanes，aromatic compounds，and compounds with low polarity
R6	W1S	对甲烷敏感，灵敏度大 High sensitivity to methane
R7	W1W	主要对硫化物敏感。另外，对很多的萜烯类和有机硫化物也都很敏感 Mainly sensitive to sulfides. In addition，it is also sensitive to many terpenes and organic sulfides
R8	W2S	对乙醇灵敏，对羰基也都有响应 Sensitive to ethanol and responsive to carbonyl groups
R9	W2W	对芳香成分和有机硫化物敏感 Sensitive to aromatic components and organic sulfides
R10	W3S	用于烷烃高浓度检测，对甲烷非常敏感 Used for high concentration detection of alkanes，very sensitive to methane

物候期 Phenological period	GABA/ （mmol · L^-1）	叶绿素a Chlorophyll a	叶绿素b Chlorophyll b	类胡萝卜素 Carotinoid	总叶绿素 Total chlorophyll
开花期 Flowering period	0（对照Control）	1.58 ± 0.04 c	0.57 ± 0.09 b	0.37 ± 0.05 b	2.14 ± 0.05 d
	5	1.85 ± 0.07 b	0.54 ± 0.07 b	0.43 ± 0.02 a	2.39 ± 0.10 c
	10	2.27 ± 0.14 a	0.77 ± 0.05 a	0.45 ± 0.01 a	3.04 ± 0.13 a
	15	2.00 ± 0.10 b	0.67 ± 0.04 ab	0.43 ± 0.03 a	2.67 ± 0.07 b
	20	1.81 ± 0.07 b	0.72 ± 0.04 a	0.44 ± 0.01 a	2.53 ± 0.05 bc
坐果期 Fruiting period	0（对照Control）	1.99 ± 0.07 c	0.75 ± 0.07 b	0.45 ± 0.01 c	2.74 ± 0.13 c
	5	2.19 ± 0.06 b	0.81 ± 0.10 ab	0.52 ± 0.04 b	3.00 ± 0.16 bc
	10	2.54 ± 0.09 a	1.03 ± 0.14 a	0.58 ± 0.01 a	3.57 ± 0.23 a
	15	2.44 ± 0.05 a	0.95 ± 0.09 ab	0.56 ± 0.02 ab	3.39 ± 0.15 ab
	20	2.24 ± 0.11 b	0.87 ± 0.06 ab	0.55 ± 0.01 ab	3.11 ± 0.15 bc
膨大期 Expansion period	0（对照Control）	2.21 ± 0.05 c	0.89 ± 0.05 b	0.48 ± 0.02 b	3.10 ± 0.06 d
	5	2.44 ± 0.02 b	1.01 ± 0.08 b	0.52 ± 0.07 ab	3.45 ± 0.05 c
	10	2.70 ± 0.05 a	1.29 ± 0.05 a	0.59 ± 0.02 a	4.00 ± 0.05 a
	15	2.49 ± 0.06 b	1.18 ± 0.05 a	0.58 ± 0.05 a	3.67 ± 0.04 b
	20	2.49 ± 0.04 b	0.97 ± 0.05 b	0.53 ± 0.01 ab	3.47 ± 0.10 c
转色期 Veraison period	0（对照Control）	2.33 ± 0.08 c	1.03 ± 0.12 c	0.51 ± 0.01 c	3.36 ± 0.09 d
	5	2.56 ± 0.04 b	1.20 ± 0.07 abc	0.57 ± 0.01 b	3.76 ± 0.11 c
	10	2.84 ± 0.06 a	1.31 ± 0.02 a	0.63 ± 0.02 a	4.15 ± 0.04 a
	15	2.78 ± 0.04 a	1.26 ± 0.08 ab	0.59 ± 0.04 ab	4.04 ± 0.06 ab
	20	2.75 ± 0.05 a	1.11 ± 0.08 bc	0.57 ± 0.01 b	3.86 ± 0.13 bc
成熟期 Maturity period	0（对照Control）	1.85 ± 0.15 d	0.88 ± 0.02 c	0.50 ± 0.01 b	2.73 ± 0.15 c
	5	2.24 ± 0.09 bc	1.01 ± 0.09 bc	0.56 ± 0.04 a	3.24 ± 0.02 b
	10	2.57 ± 0.04 a	1.20 ± 0.01 a	0.57 ± 0.02 a	3.77 ± 0.03 a
	15	2.45 ± 0.13 ab	1.12 ± 0.06 ab	0.55 ± 0.03 ab	3.57 ± 0.18 a
	20	2.09 ± 0.12 c	0.96 ± 0.10 c	0.52 ± 0.02 ab	3.06 ± 0.21 b

物候期 Phenological period	GABA/ （mmol · L^-1）	叶绿素a Chlorophyll a	叶绿素b Chlorophyll b	类胡萝卜素 Carotinoid	总叶绿素 Total chlorophyll
开花期 Flowering period	0（对照Control）	1.58 ± 0.04 c	0.57 ± 0.09 b	0.37 ± 0.05 b	2.14 ± 0.05 d
	5	1.85 ± 0.07 b	0.54 ± 0.07 b	0.43 ± 0.02 a	2.39 ± 0.10 c
	10	2.27 ± 0.14 a	0.77 ± 0.05 a	0.45 ± 0.01 a	3.04 ± 0.13 a
	15	2.00 ± 0.10 b	0.67 ± 0.04 ab	0.43 ± 0.03 a	2.67 ± 0.07 b
	20	1.81 ± 0.07 b	0.72 ± 0.04 a	0.44 ± 0.01 a	2.53 ± 0.05 bc
坐果期 Fruiting period	0（对照Control）	1.99 ± 0.07 c	0.75 ± 0.07 b	0.45 ± 0.01 c	2.74 ± 0.13 c
	5	2.19 ± 0.06 b	0.81 ± 0.10 ab	0.52 ± 0.04 b	3.00 ± 0.16 bc
	10	2.54 ± 0.09 a	1.03 ± 0.14 a	0.58 ± 0.01 a	3.57 ± 0.23 a
	15	2.44 ± 0.05 a	0.95 ± 0.09 ab	0.56 ± 0.02 ab	3.39 ± 0.15 ab
	20	2.24 ± 0.11 b	0.87 ± 0.06 ab	0.55 ± 0.01 ab	3.11 ± 0.15 bc
膨大期 Expansion period	0（对照Control）	2.21 ± 0.05 c	0.89 ± 0.05 b	0.48 ± 0.02 b	3.10 ± 0.06 d
	5	2.44 ± 0.02 b	1.01 ± 0.08 b	0.52 ± 0.07 ab	3.45 ± 0.05 c
	10	2.70 ± 0.05 a	1.29 ± 0.05 a	0.59 ± 0.02 a	4.00 ± 0.05 a
	15	2.49 ± 0.06 b	1.18 ± 0.05 a	0.58 ± 0.05 a	3.67 ± 0.04 b
	20	2.49 ± 0.04 b	0.97 ± 0.05 b	0.53 ± 0.01 ab	3.47 ± 0.10 c
转色期 Veraison period	0（对照Control）	2.33 ± 0.08 c	1.03 ± 0.12 c	0.51 ± 0.01 c	3.36 ± 0.09 d
	5	2.56 ± 0.04 b	1.20 ± 0.07 abc	0.57 ± 0.01 b	3.76 ± 0.11 c
	10	2.84 ± 0.06 a	1.31 ± 0.02 a	0.63 ± 0.02 a	4.15 ± 0.04 a
	15	2.78 ± 0.04 a	1.26 ± 0.08 ab	0.59 ± 0.04 ab	4.04 ± 0.06 ab
	20	2.75 ± 0.05 a	1.11 ± 0.08 bc	0.57 ± 0.01 b	3.86 ± 0.13 bc
成熟期 Maturity period	0（对照Control）	1.85 ± 0.15 d	0.88 ± 0.02 c	0.50 ± 0.01 b	2.73 ± 0.15 c
	5	2.24 ± 0.09 bc	1.01 ± 0.09 bc	0.56 ± 0.04 a	3.24 ± 0.02 b
	10	2.57 ± 0.04 a	1.20 ± 0.01 a	0.57 ± 0.02 a	3.77 ± 0.03 a
	15	2.45 ± 0.13 ab	1.12 ± 0.06 ab	0.55 ± 0.03 ab	3.57 ± 0.18 a
	20	2.09 ± 0.12 c	0.96 ± 0.10 c	0.52 ± 0.02 ab	3.06 ± 0.21 b

种类 Variety	化合物 Compound			GABA/（mmol · L^-1）
种类 Variety	化合物 Compound			0（对照 Control）		5		10		15	20
醛类	己醛 Hexanal			1 895.75 ± 83.31 c		2 519.73 ± 62.45 b		2 684.39 ± 77.21 a		2 668.31 ± 19.03 a	2 488.53 ± 68.68 b
Aldehydes	2-己烯醛 2-Hexenal			282.09 ± 9.29 e		432.87 ± 6.12 d		1 126.38 ± 47.18 a		675.26 ± 50.58 b	583.36 ± 8.61 c
	(E,E)-2,4-己二烯醛 (E,E)-2,4-Hexadienal			268.73 ± 50.57 a		—		—		—	—
	壬醛 Nonanal			79.16 ± 2.53 c		130.09 ± 17.44 b		197.27 ± 7.39 a		184.79 ± 16.10 a	186.90 ± 5.58 a
	反，反-2,4-庚二烯醛 trans,trans-2,4-Heptadienal			15.53 ± 2.01 b		12.86 ± 0.47 b		18.73 ± 2.31 a		15.42 ± 0.49 b	21.53 ± 1.58 a
		苯乙醛 Phenyl acetaldehyde	67.69 ± 4.19 a		53.79 ± 4.23 b		38.07 ± 3.96 c		37.03 ± 4.28 c		43.18 ± 1.42 c
		肉豆蔻醛 Myristaldehyde	120.72 ± 3.60 d		146.69 ± 0.63 c		260.04 ± 18.37 a		162.86 ± 3.36 c		192.86 ± 13.36 b
		(E,E)-2,4-壬二烯醛 (E, E)-2,4-Nonadienal	17.43 ± 2.47 a		2.75 ± 0.08 b		—		—		—
		种类 Kind	8		7		6		6		6
		总和 Sum	2 747.10 d		3 298.78 c		4 324.89 a		3 743.67 b		3 516.37 bc
醇类 Alcohols		香茅醇 Citronellol	43.18 ± 1.42 c		53.46 ± 0.72 ab		60.97 ± 3.98 a		58.07 ± 6.30 ab		52.26 ± 6.01 b
		正己醇 N-hexanol	451.04 ± 5.14 c		500.46 ± 9.53 bc		725.06 ± 44.45 a		520.65 ± 6.08 b		520.85 ± 41.23 b
		异戊醇 Isoamyl alcohol	630.73 ± 16.15 b		653.46 ± 0.72 a		667.63 ± 3.06 a		658.07 ± 6.30 a		652.26 ± 6.01 a
		顺-3-己烯-1-醇 cis-3-Hexen-1-ol	—		37.93 ± 2.15 c		52.46 ± 2.33 a		49.26 ± 0.39 b		39.93 ± 1.40 c
		苯甲醇 Benzyl alcohol	—		44.76 ± 1.94 b		51.33 ± 2.24 a		47.03 ± 3.77 ab		45.62 ± 3.86 b
		正辛醇 N-octanol	114.07 ± 15.53 d		148.56 ± 7.88 c		314.31 ± 21.72 a		232.97 ± 1.55 b		291.12 ± 7.86 a
		苯乙醇 Phenylethyl alcohol	—		85.46 ± 3.11 b		95.29 ± 5.87 a		89.12 ± 4.66 ab		74.13 ± 0.77 c
		种类 Kind	4		7		7		7		7
		总和 Sum	1 239.02 d		1 524.08 c		1 967.05 a		1 655.18 b		1 676.18 b
酮类 Ketones		3-羟基-2-丁酮 Acetoin	—		—		138.05 ± 6.80 b		251.34 ± 4.23 a		106.30 ± 5.38 c
		仲辛酮 2-Octanone	97.79 ± 7.93 a		60.52 ± 0.14 b		50.72 ± 1.52 c		55.18 ± 4.14 bc		27.79 ± 2.35 d
		β-紫罗酮 β-Ionone	19.07 ± 1.70 b		25.23 ± 4.10 a		21.36 ± 0.90 ab		18.81 ± 3.14 b		—
		种类 Kind	2		2		3		3		2
		总和 Sum	116.86 d		85.75 e		210.13 b		325.33 a		134.09 c
酸类Acids		草酸 Oxalic acid	147.90 ± 6.88 d		293.27 ± 30.64 c		398.21 ± 6.41 a		363.32 ± 3.00 b		341.48 ± 6.91 b
酯类Esters		正己酸乙酯 Ethyl caproate	493.27 ± 30.64 b		530.48 ± 34.51 b		623.81 ± 6.11 a		598.21 ± 6.41 a		627.79 ± 2.35 a
烷烃类 Alkanes		正十二烷 N-dodecane	40.80 ± 2.07 a		41.00 ± 3.84 a		42.14 ± 3.41 a		31.96 ± 1.64 b		23.49 ± 2.96 c
		十三烷 Tridecane	64.40 ± 0.53 a		57.02 ± 10.30 a		56.98 ± 4.07 a		57.04 ± 1.41 a		43.77 ± 3.33 b
		十四烷 Tetradecane	208.36 ± 19.69 e		241.90 ± 16.42 d		312.77 ± 15.24 b		354.80 ± 1.16 a		273.23 ± 15.37 c
		正十五烷 N-pentadecane	114.76 ± 10.01 d		151.90 ± 2.90 c		208.36 ± 19.69 b		241.90 ± 16.42 a		168.85 ± 14.10 c
		正十六烷 N-hexadecane	—		—		69.52 ± 0.32c		93.94 ± 4.14b		160.31 ± 27.74a
		二十二烷 Docosane	702.18 ± 55.33 e		814.76 ± 10.01 d		931.71 ± 20.71 c		1 065.43 ± 89.63 b		1 218.76 ± 10.03 a
		正二十一烷 N-heneicosane	—		264.80 ± 11.02 d		293.65 ± 4.22 c		585.18 ± 11.13 a		485.18 ± 11.13 b
		二十五烷 Pentacosane	60.42 ± 2.18 a		—		—		—		—
		正二十六烷 N-hexacosane	19.07 ± 1.70 b		19.90 ± 0.97 b		21.36 ± 0.90 ab		25.23 ± 4.10 a		23.49 ± 2.96 ab
		三十一烷 Hentriacontane	51.12 ± 6.80 d		60.42 ± 2.18 c		72.36 ± 5.77 b		81.36 ± 0.90 a		75.23 ± 4.10 ab
		种类 Kind	8		8		9		9		9
		总和 Sum	1 261.12 d		1 651.69 c		2 008.87 b		2 536.83 a		2 472.31 a
酚类 Phenols		2,6-二叔丁基-4-甲基苯酚 2,6-Di-tert-butyl-4-methylphenol	609.49 ± 13.61 c		693.15 ± 7.28 ab		733.86 ± 69.52 a		739.78 ± 28.66 a		652.26 ± 46.10 bc
萜烯类 Terpenes		石竹素 Caryophyllin	—		—		—		—		7.05 ± 0.49 a
		种类 Kind	25		27		28		28		28
		总和 Sum	6 614.76 c		8 077.19 b		10 266.82 a		9 962.33 a		9 427.53 ab