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园艺学报 ›› 2021, Vol. 48 ›› Issue (5): 973-986.doi: 10.16420/j.issn.0513-353x.2020-0586

• 研究论文 • 上一篇    下一篇

外源ALA促进番茄糖酸品质及挥发性物质含量的作用研究

王俊文1, 武玥1,*(), 郁继华1,2,*(), 张婧1, 颉建明1, 冯致1, 唐中祺1, 刘晓奇1, 李晶1, 钟源2   

  1. 1甘肃农业大学园艺学院,兰州 730070
    2甘肃省干旱生境作物学重点实验室,兰州 730070
  • 收稿日期:2020-07-27 修回日期:2020-09-01 出版日期:2021-05-25 发布日期:2021-06-07
  • 通讯作者: 武玥,郁继华 E-mail:wuy@gsau.edu.cn;yujihua@gsau.edu.cn
  • 基金资助:
    甘肃省科技重大专项计划项目(17ZD2NA015);国家现代农业产业技术体系建设专项资金项目(CARS-23-C-07);甘肃农业大学公招博士科研启动金项目(GAU-KYQD-2018-34)

Soluble Sugar,Organic Acid Quality and Volatile Compounds Contents in Tomato Fruits can be Promoted by Exogenous ALA

WANG Junwen1, WU Yue1,*(), YU Jihua1,2,*(), ZHANG Jing1, XIE Jianming1, FENG Zhi1, TANG Zhongqi1, LIU Xiaoqi1, LI Jing1, ZHONG Yuan2   

  1. 1College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China
    2Gansu Provincial Key Laboratory of Aridland Crop Science,Lanzhou 730070,China
  • Received:2020-07-27 Revised:2020-09-01 Online:2021-05-25 Published:2021-06-07
  • Contact: WU Yue,YU Jihua E-mail:wuy@gsau.edu.cn;yujihua@gsau.edu.cn

摘要:

为探究5-氨基乙酰丙酸(ALA)对番茄果实风味品质的影响,以番茄(Solanum lycopersicum)‘原味1号’品种为试材,向绿熟期果实表面涂抹浓度分别为0(对照)、100、200 mg·L-1的ALA溶液,研究其对果实成熟过程中糖、酸组分及挥发性物质成分和含量的影响。结果表明:200 mg·L-1外源ALA能够促进番茄果实成熟,使果实成熟期提前4 d,并显著增加了果实中果糖、葡萄糖和可溶性总糖含量,降低酒石酸、柠檬酸、草酸、奎宁酸、莽草酸和总有机酸含量,从而显著提高果实糖酸比。在番茄果实中共检测出96种挥发性物质,包括35种醇类、25种醛类、12种烃类、9种酮类、6种酯类、5种酚类和4种其他类物质;0(对照)、100、200 mg·L -1 ALA处理中挥发性物质总含量分别为:1 065.72、1 478.60和2 374.50 µg·kg -1。其中,200 mg·L -1 ALA处理可提高果实中醇类、醛类、烃类、酮类、酯类、酚类和其他类挥发性物质的总含量,100 mg·L -1 ALA处理可提高果实中醇类、酮类、烃类和其他类挥发性物质的种类。共检测出10种番茄果实特征挥发性物质,其中200 mg·L -1 ALA处理中特征挥发性物质含量最高,为1 074.78 µg·kg -1。综上,在番茄果实成熟过程中施用适宜浓度的外源ALA(200 mg·L -1)不仅能够增强果实的风味品质,还能提前番茄的成熟期。

关键词: 番茄, 果实, 5-氨基乙酰丙酸, 糖酸组分, 挥发性物质, 气相色谱-质谱联用

Abstract:

The overall objective of this research was to explore the effects of exogenous 5-Aminolevulinic acid(ALA)on the flavor quality of tomato fruit. Tomato(Solanum lycopersicum‘Yuanwei 1’)fruits were applied with different concentration of ALA(0,100 and 200 mg·L-1)being daubed on the surface at the mature green fruit stage. The soluble sugars,organic acids and volatile compounds were determined during maturation of tomato fruits. The results indicated that 200 mg·L -1 exogenous ALA promoted the maturity of tomato fruits,advanced the tomato fruits maturation period by 4 days,and significantly increased the content of fructose,glucose and total soluble sugar in tomato fruits. Meanwhile,the tartaric acid,citric acid,oxalic acid,quinic acid,shikimic acid and total organic acid content were significantly reduced through the application of 200 mg·L-1 exogenous ALA,thereby,the sugar acid ratio of the tomato fruits increased markedly. 96 volatile compounds were detected in tomato fruits,including 35 alcohols,25 aldehydes,12 hydrocarbons,nine ketones,six esters,five phenols and four other compounds. The content of volatile compounds in 0(control),100 and 200 mg·L -1ALA treatment were:1 065.72,1 478.60 and 2 374.50 µg·kg -1. The total contents of alcohols,aldehydes,hydrocarbons,ketones,esters,phenols and other compounds in tomato fruits were significantly increased by 200 mg·L -1 ALA,while the species of alcohols,ketones,hydrocarbons and other substances were increased by 100 mg·L -1 ALA. Ten characteristic volatile compounds were detected in tomato fruits,among which 200 mg·L -1 ALA treatment had the highest content(1 074.78 µg·kg -1). In conclusion,applying an appropriate concentration of exogenous ALA(200 mg·L -1)during maturation of tomato not only enhance the flavor quality of the fruits,but also advance the tomato fruits maturation period.

Key words: tomato, fruit, exogenous 5-aminolevulinic acid, soluble sugars and organic acids, volatile compounds, gas chromatography-mass spectrometry(GC-MS)

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