| Cucumber is rich in K,Ca,Va,high in nutritional value,fresh and fragrant,crisp and juicy,and suitable for fresh eating.However,it is prone to wilting,yellowing,loss of luster,loss of water and chaff during short-term storage,so it is a typical perishable agricultural product.Cucumber material‘9930’is a North China type cucumber,and cucumber material‘Gy14’is a North American processing type cucumber,which are two representative cucumber varieties.In this study,the difference of storability between cucumber‘Gy14’and‘9930’was analyzed firstly,and the determination system of salicylic acid in cucumber was established based on HPLC elution procedure,single factor and response surface analysis,and the correlation between salicylic acid content and fruit character index was analyzed,in order to find out the correlation between endogenous salicylic acid and storability of cucumber during storage.On this basis,the quantitative analysis of salicylic acid on the outer skin of’‘Gy14’ב9930’RIL population constructed by cucumber‘Gy14’and‘9930’will lay a foundation for the inheritance and regulation mechanism of salicylic acid content in cucumber,which is of great significance for improving the storability of cucumber and promoting the quality and efficiency of cucumber industry.The experimental results are as follows:1.The hardness,length,diameter of upper,middle and lower parts,weight loss rate,chlorophyll,brightness,soluble solids,vitamin c,soluble sugar and other indexes of commercial melons 12 days after pollination of‘Gy14’and‘9930’were tested and evaluated.Except chlorophyll content and diameter change of lower part of melon,the content of other indexes‘Gy14’was significantly higher than that of‘9930’,which indicated that‘Gy14’had better storability than‘9930’.2.The elution procedure of endogenous salicylic acid in cucumber was established and optimized based on HPLC in order to maximize the detection efficiency of salicylic acid in cucumber.The peak time was 9.480 min,which was 73% less than that before optimization.Through single factor experiment and response surface optimization analysis,the extraction process of free salicylic acid from cucumber was optimized as follows: extraction time 10 h,solid-liquid ratio 1:2,sample mass 1.0 g,rotary evaporation temperature 45℃ Salicylic acid content in exocarp,pulp and pulp of‘Gy14’and‘9930’was determined by optimized HPLC detection system.The content of total salicylic acid in exocarp and pulp of‘Gy14’was higher than that of‘9930’,which was 1.44 and 1.20 times of that of‘9930’,respectively.On this basis,the content of salicylic acid in cucumber during different storage periods was detected and analyzed.The results showed that the content of salicylic acid in cucumber‘Gy14’decreased from 2.50 μg to 2.22 μg,a decrease of 11.2%.‘9930’decreased from 1.6 μg to 1.00 μg,a decrease of 37.5%.The content of salicylic acid in cucumber‘Gy14’was significantly higher than that in cucumber‘9930’,which was 1.56 times higher than that in cucumber‘9930’.The correlation analysis of salicylic acid content in cucumber and its fruit traits showed that there was a significant correlation between salicylic acid content and fruit traits in different storage periods,which further proved that salicylic acid content in cucumber was related to its storability.3.The content of salicylic acid in‘Gy14’ב9930’RIL population constructed by cucumber‘Gy14’and‘9930’was determined.The results showed that the materials with higher content of free salicylic acid were G9045,G9054 and G9143,while the materials with higher content of bound salicylic acid were G9093,G9068 and G9064,and the total salicylic acid content was higher The content of free salicylic acid in 72‘Gy14’ב9930’RIL populations ranged from 0.037 to 0.3263 μg/g;The content range of bound salicylic acid is 0.0755-3.6647 μg/g;The content of total salicylic acid ranged from 0.1571 to 3.9909 μg/g. |
PDF Full Text Request