Lu Xiang, Liu Zhao, Gao Yuan, Wang Kun, Sun Simiao, Guo Hanxin, Tian Wen, Wang Lin, Li Zichen, Li Lianwen, Feng Jianrong, Wang Dajiang
Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, College of Agriculture, Shihezi University, Shihezi 832000, China.
Research Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crops Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Xingcheng 125100, China.
Foods. 2024 Sep 10;13(18):2869. doi: 10.3390/foods13182869.
'Binzi' (BZ) ( subsp. var. Li Y.N.) and 'Xiangguo' (XG) ( subsp. var. Li Y.N.) are the ancient cultivars in China. The BZ fruits have a low-fragrant flavor on harvest day but a high-fragrant flavor after storage at room temperature, while the XG fruits have a stronger flavor when mature. 'Starking' (SK) and 'Golden Delicious' (GD) fruits have a rich flavor and are recognized by all countries in the world. However, information on the differences between ancient Chinese cultivars and Western apple cultivars in aroma compounds remains unknown. The apple fruits were collected for continuous two years. Aroma compounds in the skin and pulp of the fruits were detected at room temperature (20 ± 1 °C) during storage. The dynamics of VOCs in BZ and SK fruits were more similarly reflected in esters, while those of XG and GD fruits were reflected in aldehydes and alcohols. Ethyl 2-methylbutyrate, with an extremely low odor threshold, was the main source of typical apple flavor in SK, BZ, and XG fruits, while hexyl acetate was the source of the banana flavor in GD fruits. 6-methyl-5-hepten-2-one and β-damascenone were the important ketones produced in the later stage of storage, derived from the carotenoid metabolism pathway and providing a citrus and rose flavor to the four apple cultivars. SK had the highest number of characteristic aroma components, which were mainly derived from the amino acid metabolism pathway, providing fruits with a sweet and fruity flavor. Although the characteristic aroma components of GD were derived from the fatty acid metabolic pathway, the number of volatile esters was lower. Ethyl butyrate, derived from the saturated fatty acid metabolism, had the highest content in BZ, providing a pineapple flavor; the flavor of XG was mainly derived from ethyl 2-methylbutyrate, 6-methyl-5-hepten-2-one, and β-damascenone. Therefore, we suggest BZ and XG apples as the aroma-breeding material with which to enrich new cultivars' aroma components, derived from the fatty acid metabolism and carotenoid metabolism pathways, respectively.
“槟子”（BZ）（品种：Li Y.N.）和“香果”（XG）（品种：Li Y.N.）是中国的古老品种。BZ果实采收时香气较淡，但室温贮藏后香气浓郁，而XG果实成熟时香气更浓郁。“红星”（SK）和“金冠”（GD）果实风味浓郁，为世界各国所认可。然而，关于中国古老苹果品种与西方苹果品种在香气成分上的差异尚不清楚。连续两年采集苹果果实。在贮藏期间于室温（20±1℃）下检测果实果皮和果肉中的香气成分。BZ和SK果实中挥发性有机化合物（VOCs）的动态变化在酯类中表现得更为相似，而XG和GD果实在醛类和醇类中表现得更为明显。具有极低气味阈值的2-甲基丁酸乙酯是SK、BZ和XG果实中典型苹果风味的主要来源，而乙酸己酯是GD果实中香蕉风味的来源。6-甲基-5-庚烯-2-酮和β-大马酮是贮藏后期产生的重要酮类，源自类胡萝卜素代谢途径，为这四个苹果品种赋予柑橘和玫瑰风味。SK具有最多的特征香气成分，主要源自氨基酸代谢途径，为果实提供甜润的果香。虽然GD的特征香气成分源自脂肪酸代谢途径，但其挥发性酯类的数量较少。源自饱和脂肪酸代谢的丁酸乙酯在BZ中含量最高，赋予其菠萝风味；XG的风味主要源自2-甲基丁酸乙酯、6-甲基-5-庚烯-2-酮和β-大马酮。因此，我们建议将BZ和XG苹果分别作为香气育种材料，用于丰富新品种的香气成分，它们分别源自脂肪酸代谢途径和类胡萝卜素代谢途径。
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