摘要
水心病是多发于梨果肉中的常见性生理性疾病,严重影响了梨果肉的风味口感。为了研究水心病发病果肉带来的代谢物差异,我们以花后125 d的发生水心病的‘秋容’梨果肉为材料,以未发病的健康果肉为对照,采用基于液相色谱-质谱联用非靶向代谢组学技术,分析‘秋容’梨水心病果肉的差异代谢产物。结果发现水心病果肉中苦味氨基酸含量升高,甜味氨基酸含量无显著变化;包含吲哚黄嘌呤在内的生物碱含量;包含新橙皮苷二氢查耳酮、柚皮苷二氢查耳酮等部分甜味和苦味类黄酮代谢物的含量均显著升高。此外,病果中蔗糖含量显著升高,柠檬酸含量下降。脱落酸和丙二醛含量显著升高,吲哚乙酸含量下降。因此,这些风味物质的变化是影响水心病果实口感变差的关键原因。蔗糖等糖类物质的代谢紊乱会引起脱落酸的增加,加速果实成熟和衰老。本研究为揭示砂梨水心病的发生机制以及为改良以砂梨果肉为原料的相关产品质量提供一定的理论基础。
Watercore is a common physiological disorder in pear,which seriously affects the flavor and taste of pear flesh.In order to study the differences of metabolites in the watercore pulp,the pulp of’Akibae’pear at 125 days after flowering was used as the material,and the healthy pulp was used as the control.The results showed that the content of bitter amino acids increased,but the content of sweet amino acids had no significant change;The content of alkaloids including indole xanthine.The content of partial sweet or bitter flavonoid metabolites including neohesperidin dihydrochalcone and naringin dihydrochalcone significantly increased.In addition,the sucrose content in the watercore fruit increased significantly,while the citric acid content decreased.The content of abscisic acid and malondialdehyde increased significantly,while the content of indoleacetic acid decreased.Therefore,the change of these flavor compounds is the key reason for the bad taste of watercore fruit.The metabolic disorder of sucrose and other sugars will lead to the increase of abscisic acid and accelerate fruit ripening and senescence.This study provides a theoretical basis for revealing the mechanism of watercore of sand pear(Pyrus pyrifolia)and improving the quality of related products using sand pear pulp as raw material.
作者
高静怡
马浩
刘东贺
方啸宇
刘晓
Gao Jingyi;Ma Hao;Liu Donghe;Fang Xiaoyu;Liu Xiao(College of Horticulture and Plant Protection,Yangzhou University,Yangzhou,225009)
出处
《分子植物育种》
CAS
北大核心
2021年第24期8297-8304,共8页
Molecular Plant Breeding
基金
国家自然科学基金项目(32001983)
江苏省自然科学基金项目(BK20200934)共同资助。
关键词
砂梨
水心病
代谢组学
Sand pear
Watercore
Metabonomics
作者简介
通信作者:刘晓,liuxiao@yzu.edu.cn。
