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为了解不同结果部位黄瓜(Cucumis sativus)果实香气品质的差异及影响因素,本研究以华北型黄瓜种质26号和欧洲型黄瓜14-1为材料,测定了两份黄瓜种质材料中不同结果部位香气含量和成分、底物含量及基因表达情况。结果表明,不同结果部位黄瓜果实中的芳香物质的总量和种类之间存在差异,两份种质中芳香物质总量在根瓜中最高。14-1种质共检测出芳香物质42种,其中根瓜中检测出芳香物质36种,腰瓜中32种,上位瓜中39种;26号中检测到40种芳香物质,根瓜中检测到36种,腰瓜中34种,上位瓜中32种,其中65%以上的芳香物质是共同的。特征性芳香物质(E,Z)-2,6-壬二烯醛和(E)-2-壬烯醛在两种质中的根瓜和上位瓜中含量较高。进一步研究发现在两种质中的不同结果部位底物含量有所不同,14-1黄瓜果实中亚油酸和亚麻酸含量分别在根瓜和腰瓜中最高,而在26黄瓜果实中亚油酸和亚麻酸的含量均为根瓜中最高;但是在两种质的腰瓜中(E,Z)-2,6-壬二烯醛/(E)-2-壬烯醛的比值和亚麻酸/亚油酸的比值均高于根瓜和上位瓜。9-HPL、13-HPL、9/13-HPL基因在两份种质及各种质不同结果部位的表达量存在差异,14-1中为腰瓜>上位瓜>根瓜,26中为上位瓜>根瓜>腰瓜。在26种质中(E,Z)-2,6-壬二烯醛和(E)-2-壬烯醛产量的变化与HPL基因表达量的变化一致,且在两种质中9-HPL基因的表达量最高。研究结果表明,黄瓜果实由于结果部位的不同而导致芳香物质含量、种类有明显差别,不同种质不同结果部位的黄瓜果实芳香物质的特征香气成分受亚油酸和亚麻酸相对含量的影响,同时与HPL基因表达量有关。本研究为今后更好地研究黄瓜香气物质形成机制提供基础资料。
In order to understand the difference of the aroma quality of cucumber (Cucumis sativus) and its influencing factors, we used the data of North China cucumber germplasm 26 and European cucumber 14-1 as materials to measure the difference of fruit quality Aroma content and composition of the site, substrate content and gene expression. The results showed that there was a difference between the total amount and types of aromatic substances in cucumber fruits at different fruiting sites. The total amount of aromatic substances in the two germplasms was the highest in root cucumber. A total of 42 aromatic substances were detected in 14-1 germplasm, among which, 36 kinds of aromatic substances were detected in root melon, 32 kinds in low-density melon and 39 kinds in superior melon; 40 kinds of aromatic substances were detected in No. 26, To 36 species, 34 species of lumbar melons, 32 species of superior melons, of which more than 65% of the aromatic substances are common. The characteristic aromatic substances (E, Z) -2,6-nonadienal and (E) -2-nonenal were higher in root and upper melon of the two germplasms. Further study found that the substrate content of the different results in the two species is different, 14-1 cucumber fruit linoleic acid and linolenic acid content were the highest in root and melon and lumbar, respectively, while in 26 cucumber fruit oil The contents of acid and linolenic acid were the highest in root melon; however, the ratio of (E, Z) -2,6-nonadienal / (E) Acid / linoleic acid ratio higher than the root melon and superior melon. There were differences in the expression levels of 9-HPL, 13-HPL and 9/13-HPL among the two germplasms and in the different fruiting bodies of different germplasms. Melon> root melon> waist melon. The changes in the yield of (E, Z) -2,6-nonadienal and (E) -2-nonenal in 26 germplasms were in accordance with the changes in HPL gene expression, and the 9-HPL Gene expression is the highest. The results showed that there were significant differences in the contents and types of aroma components of cucumber fruits due to the different parts of the fruits. The characteristic aroma components of the aroma components of cucumber fruits were affected by the relative contents of linoleic acid and linolenic acid at different fruiting sites. And HPL gene expression related. This study provides the basic information for better research on the formation mechanism of aroma substances in cucumber in the future.