Analysis of Aroma Components in‘Benihoppe’Strawberry and Its Parents
LI Peng ☆，WANG Zhiqiang ☆，JI Xiaohao，LIU Fengzhi，WANG Haibo*
Fruit Research Institute，Chinese Academy of Agricultural Sciences，Ministry of Agriculture Key Laboratory of Germplasm Resources Utilization of Horticultural Crops，Xingcheng 125100，Liaoning，China
Abstract：In order to find out the development regularity and genetic traits of aroma components
in‘Benihoppe’ fruit，and provide basis data for strawberry aroma breeding．We chose ‘Benihoppe’ and its father‘ Sachinoka’，its mother‘ Akihime’ as experimental materials，tested the aroma components of fruits in young period，veraison period，maturation period and storaged in 0 ℃ fridge for 24 h by gas chromatographymass spectrometry determination．The results showed that there were 69 aroma components in 3 strawberry fruits，including 38 esters，8 aldehydes，10 alcohols，3 furans and ketones，2 acids and 8 terpenes．15 aroma components were found in‘ Benihoppe’ and its parents，2 aroma components were found in‘ Benihoppe’and its father ‘Sachinoka’，14 aroma components were found in ‘Benihoppe’ and its mother ‘Akihime’，20 aroma components were not found in ‘Benihoppe’，and 18 aroma components were found only in‘Benihoppe’．The main aroma components of strawberry fruit in young stage and veraison period are（Z）-2-Hexen-1-ol，（E）-2-Hexenal and Hexanal；the main aroma components of strawberry fruit in maturation stage and 0 ℃ storage for 24 h period is ethyl hexanoate. The clustering results showed that the distances among ‘Benihoppe’ samples and ‘Akihime’ samples were closer，and the distances among ‘Benihoppe’ samples and ‘Sachinoka’ samples were farther．There is apositive correlation among the ester components，so ethylhexanoate can be used as an important indicator for ester fl avored strawberries breeding in future．
李鹏，王志强，冀晓昊，刘凤之，王海波. 红颜草莓及其亲本果实香气组分分析[J]. 中国蔬菜, 2024, 1(11): 88-97.
LI Peng,WANG Zhiqiang,JI Xiaohao，LIU Fengzhi，WANG Haibo. Analysis of Aroma Components in‘Benihoppe’Strawberry and Its Parents. China Vegetables, 2024, 1(11): 88-97.
