Effect Of Different Rootstocks On The Aroma Of ‘Shatangju' Mandari

As the basis of fruit tree breeding,citrus rootstock has a certain influence on the aroma quality of citrus fruit.However,at present,citrus rootstock varieties are more chaotic,and no one has studied the connection between citrus rootstock and aroma.different types of citrus root stock in sugar orange,for the fruit of the scion aroma components,find out their respective characteristics of aroma components,and express out aroma quality significantly superior stock varieties,to have important significance on sugar orange varieties breeding.This study is eight kinds of C itrus root stock sugar orange varieties were rough lemon(Citrus jambhiri Lush),citric acid orange(Citrus aurantium L.cv.Goutou C heng),red lemon(Citrus limonia Osbeck),definite orange(Poncirus trifoliata(L.)Raf(C itrus sinensis Osb),sour orange(Citrus reticulate Blanco),orange(Citrus junons Sieb.Ex.Tanaka),sugar,orange(Citrus reticulata Blanco cv.Shatangju),orange(Poncirus trifoliata(L.)Raf].The aroma components of tangerine fruit with different rootstock were analyzed and the influence mechanism was discussed.The results are as follows:(1)The mature fruits of 8 rootstocks were analyzed by using the combination of headspace solid-phase microextraction combined(HS-SPME)with Gas chromatography-mass spectrometry(GC-MS).The results showed that 59 kinds of aroma components were detected,and mainly monoterpenes,half terpene,aldehydes,ketones,alcohols and esters,the first principal co mponent,the second principal component respectively to monoterpenes,olefinic terpenoids oxide derivatives eight root stock ripe fruit aroma composition is put in bigger difference.D-limonene,myrcene,vinyl cyclohexene,caprylic aldehyde,nonyl aldehyde,decanal,linalyl alcohol and phthalic acid isooctyl ester is eight root stock main aroma components of ripe fruit,the aroma components of differences,formed the sugar orange flavor characteristics.By GC-MS content and principal component analysis co mprehensive score can be learned: acid orange anvil and hovenia dulcis anvil of sugar orange fruits in the aroma quality of performance is much better than other stock varieties,postharvest fruit flavor,aroma type from aroma quality,can be used for promoting the root stock market cultivation of varieties.(2)On this basis,41 kinds of volatile aroma components were detected by GC-MS(gas chromatography)and GC-O(gas chromatogram analysis).Five odor profile types were found in the olfactory analysis and artificial analysis:Green grass,citrus,tropical fruit,herbs and tomato,The results showed that the determination of monoterpenes,aldehydes and lipid fragrances showed remarkable performance.The compounds with strong aroma strength in citrus anvil are d-limonene,laurene,beta roleene,hops,and dimethylenediol;The compounds with strong aroma in fruit pulp are d-limonene,laurene,acetaldehyde,heptaldehyde and nonaldehyde.Electronic nose analysis showed that two kinds of citrus root stock puree orga nic sulphur and nitrogen oxides of aroma composition has remarkable contribution,terpenoids and aldehyde material in the process of two kinds of mature citrus root stock conversion of fragrance smell and contour change has certain influence.(3)The activity of LOX,HPL,ADH and AAT were analyzed by four kinds of citrus rootstock: Their corresponding olefinic terpenoids,aldehydes,alcohols and lipid synthesis,through the analysis of the specific content of citrus aroma components combined with a variety o f aroma synthetase way to distinguish the different stock types of sugar orange fruits in the aroma follow the ways of expression.The results showed that the enzyme HPL and AAT were relatively high in the early stage of fruit ripening;However,with the effect of LOX and ADH enzymes,the mature aldol substances in the fruit are gradually converted into olefinoids and lipids.Therefore,the activity of LOX and ADH was gradually increased,and the content of aroma components of the corresponding enterpenes a nd lipids was also significantly increased,which corresponded to the specific content analysis of the previous substances.