Fruit Flavor Quality of Apple Triploid Hybrids of Hanfu × Tetraploid Gala
Wang Haibo
Wang Yuxia
Li Linguang
Cheng Lailiang
Abstract：In order to make clear the differences of fruit flavor quality of new apple triploid genotypes, the volatile compounds, sugar and acid compounds in fruits of six triploid hybrids and parents of Hanfu and Tetraploid Gala were identified and analyzed by static headspace -gas chromatography -mass spectrometry and high-performance liquid chromatography.There were six, four, seven, four, four, eight, five and three characteristic compounds (CICs) in H4G1, H4G2, H4G4, H4G5, H4G8, H4G9, Hanfu and Tetraploid Ga-la, respectively.Hexyl acetate and hexyl-2-methylbutyrate were the common compounds of all tested varie-ties.Among which, hexyl acetate was the CIC for all hybrids and their parental cultivars, meanwhile hexyl-2-methylbutyrate contributed to odor of all tested varieties except for Hanfu.Fructose, glucose, sucrose and malic acid were the common taste compounds of all tested varieties, and their contributions to taste of H4G4 were larger than other varieties.The transgressive segregations of volatile characteristic compounds and taste compounds were all generated in six triploid hybrids.
Keywords：AppleTriploid hybridsFruit flavor compoundsFlavor quality
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 47-50,53 )