摘要
【目的】对中国李种质资源进行精准鉴定评价,揭示中国李种质资源的味觉品质遗传的客观规律。【方法】针对不同类型(包括品种来源地、果肉颜色、感官味觉)的50份中国李种质资源,采用电子舌对九种味觉(包括鲜味、咸味、酸味、苦味、涩味、甜味、苦味回味、涩味回味和丰富性)进行了分组比较研究。【结果】不同生态来源地的李品种在味觉特点上存在一定的差异,但整体上仍难以区分细致。与之不同的是,果肉颜色与味觉之间存在一定的关系,不同颜色的果肉在味觉特点上呈现出不同的分布模式。酸描述在鲜味味觉中表现出较高的中位数,甜描述在甜味味觉中表现出较高的中位数。酸甜和甜酸的描述之间相关系数较大。【结论】中国李的味觉特点可以分为酸涩型、咸酸型和鲜甜型,同时筛选出一系列优异味觉表现突出、劣势味觉表现较差的特异种质材料,这些试材及背后的遗传基因将成为我国李育种活动中的“种业芯片”。
【Objective】Chinese plum originated and has been cultivated for a long time in China.Precise germplasm evaluation is of great importance for germplasm innovation and breeding in fruit trees.The study focused on precise evaluation of the taste quality of different types of Chinese plum germplasms,including different geographic origins,flesh colors,and sensory taste perceptions in order to explore the genetic diversity of the taste quality and screen out excellent germplasm.【Methods】The test materials of 50 accessions of mature plum fruits were harvested in National Plum and Apricot Germplasm Repository during the ripe season in July to August in 2022 and 2023.Nine taste parameters were implemented with an electronic tongue,including freshness,saltiness,sourness,bitterness,astringency,sweetness,bitter aftertaste,astringent aftertaste,and richness.The objective patterns of taste quality genetics in Chinese plum germplasm were unveiled.For the analysis,50 g mixed flesh from 10 peeled fruits of each accession were collected and diluted with 150 mL of distilled water in a test tube,and then shaken at 3000 r·min-1 for 5 minutes.The SA-402B taste analysis system was used to accurately identify the taste richness of Chinese plums using six artificial lipid membrane sensors and three reference electrodes.The sweetness test was repeated 5 times for each sample solution,and the other taste tests were repeated 4 times.The average value of the last three data for each sample were taken as the test result.The potential values obtained from nine taste tests were converted into the final data through the analysis software of the electronic tongue.In the data analysis phase,we used multiple analysis packages from R language,including Factoextra,Cluster,FactoMineR,Ggplot2,Ggcorrplot and Ggrepel.【Results】By investigating the taste characteristics of 50 accessions of the Chinese plum germplasms,it was found that the plum varieties from different ecological origins exhibited some differences in taste characteristics but were not easy to distinguish overall.Conversely,there was a correlation between the flesh color and taste perception,the different flesh colors showed distinct distribution patterns in taste characteristics.The aftertaste-A exhibited a relatively scattered distribution in orange yellow flesh and yellow flesh,while a dispersed distribution of acidity,sweetness,and freshness in the red flesh.The faint yellow flesh was relatively concentrated in the taste sense of freshness and bitterness.The description of acidity/sweetness also reflected a certain relationship with the taste sense.The sourness exhibited a higher median value in the freshness taste parameter,while sweetness had a higher median value in the sweetness taste parameter.The high correlation between the sourness and sweetness suggested that these tastes could often coexist in certain plums.Based on the cluster analysis,the germplasms could be divided into six groups.There were analysis conducted in the second,the third,and the sixth groups,including the box diagram analysis and principal component analysis.In the umami,and sweetness,the distributions of the cluster 2,cluster 3 and cluster 6 were similar and discrete relatively,while the cluster 6 had higher values in the umami and sweetness than those of the other two groups.In PCA analysis,the cluster 2 was mainly distributed in the second quadrant,the cluster 3 was mainly distributed in the fourth quadrant,and the cluster 6 is mainly distributed in the second and third quadrant.At the same time,the taste specific germplasm resources were objectively screened.Sanhuali had the lowest sourness taste and the highest sweetness value,with outstanding umami value.On the contrary,Changlidazili showed the maximum value of sourness and the minimum value of sweetness in taste,while Qiuwangli,Zhengzhouzaoli,and Zhenzhuli had prominent saltness taste characteristics,while Hongbaoshi had the maximum bitterness taste characteristics and was accompanied by a large astringency taste value,Jinxiqiyueli also showed the highest value in bitterness and aftertaste-A,while Qingzhouli and Jinxipingdingxiangli showed a high degree of taste diversity.【Conclusion】The Chinese plums could be categorized into sour and astringent type,salty and tangy type,and fresh and sweet type.This study also identified a range of germplasm materials with outstanding taste attributes.These findings would provide a scientific basis for plum variety identification and classification,and are of significant importance for plum quality improvement.
作者
赵海娟
张玉君
张玉萍
刘宁
徐铭
刘家成
王碧君
刘威生
刘硕
ZHAO Haijuan;ZHANG Yujun;ZHANG Yuping;LIU Ning;XU Ming;LIU Jiacheng;WANG Bijun;LIUWeisheng;LIU Shuo(Liaoning Institute of Pomology,Yingkou 115009,Liaoning,China)
出处
《果树学报》
CAS
CSCD
北大核心
2024年第5期797-811,共15页
Journal of Fruit Science
基金
辽宁省种质创新藏粮于技专项计划(2023JH1/10200005)
辽宁省农业科学院院长基金(面上项目)(2023QN2411)
农业种质资源普查收集、保护鉴定服务项目(19230698)
国家科技基础条件平台(NHGRC2023-NH10)
兴辽英才计划(XLYC2203061)
营口市企业博士双创计划项目(YKSCJH2023-29)。
关键词
中国李
种质资源
味觉品质
电子舌
精准评价
Chinese plum(Prunus salicina L.)
Germplasm
Taste sense quality
Electronic tongue
Precision evaluation
作者简介
赵海娟,硕士,主要从事李、杏种质资源与育种研究。E-mail:zhj20102330@126.com;通信作者:刘硕.E-mail:liushuo028@163.com。
