A Preliminary Study On The Aroma Components Of Malus Mill

Improving the quality of apple fruit is a key step in the development and transformation of China's fruit industry.The composition of fruit aroma and the content of various substances directly or indirectly affect the intrinsic quality of the fruit.In recent years,the research on apple aroma substances has focused on apple cultivars,but the aroma characteristics of wild and semi-wild resources of the genus Apple are rarely studied.Therefore,in this study,20 wild species and 9 cultivars of the Malus were used as test materials,combined with gas chromatography-mass spectrometry(GC-MS)technology to explore the aroma difference between each wild genus of apple genus and various cultivars.It aims to provide theoretical basis and technical support for apple cultivation,breeding and processing of apple products.The main findings are as follows:(1)There are many kinds of aroma substances in Malus.The 29 apple resources contain 131 kinds of aroma substances,including 88 kinds of esters,21 kinds of aldehydes,11 kinds of alcohols,3 kinds of ketones and terpenes,and 5 kinds of other substances.The most common types of fruit aroma substances in the tested resources were esters,followed by aldehydes,alcohols,ketones and terpenes.The aldehydes contained in the tested resources fruits were trans-2-hexenal,and the terpenes contained in the fruits were ?-farnesene.(2)The aroma content of apple fruit varies greatly.The Ser.Pumilae(Rehd.)Rehd has the highest content of terpenes in the fruits of the Sect.Malus,and the highest content and proportion of aldehydes in the Ser.Baccatae(Rehd.)Rehd,Ser.Kansuenses(Rehd.)Rehd,Ser.Sieboldianae(Rehd.)Rehd,and other types that do not belong to the above-mentioned series.M.coronria has the highest type and content of esters.(3)Of the 20 wild germplasm resources,only M.asiatica,M.sieversii,M.orientalis,M.sylvestris,M.coronria and M.sieboldii have higher ester species than aldehydes.There are 33 types of fragrances with the most types of aroma substances,and only 12 types of M.sikkimensis with the least types of aroma substances.The highest aroma content is M.coronria,with a total aroma content of 1884.19 ?g / kg,the least aroma content is M.fusea,with an aroma content of 83.37 ?g / kg;(4)The fruit aroma species of 9 cultivars are mainly esters,And the type and content of esters are much higher than the wild apple resources tested.Among the 9 cultivars,the most aroma type is 'Qinguan',with 46 types,and the least aroma type is 'Australian Green Apple' and 'Honey Crisp',with 37 types.The highest aroma content is Jazz,whose aroma content is 7652.57 ?g / kg,and the lowest aroma content is Australian green apple,whose aroma content is 2275.33 ?g / kg.