Abstract：In order to probe the factors which resultes in the different aroma among the fruits of different location of the cucumber (Cucumis sativus), the contents and components of fruit aroma, the contents of relative substrate and hydroperoxide lyase genes (HPL) expression in the fruits of different location were investigated in two inbred lines No. 26 (North China ecotype) and No. 14-1 (Europe type), which differred significantly in fruit aroma. Results showed that the amounts and compounds in two cucumber inbred lines were different. There were 42 kinds of volatile compounds in No. 14-1, including 36 kinds of aromatic substances in root cucumber, 32 types in waist cucumber and 39 species in host cucumber, meanwhile there were 40 types of volatile compounds in No. 26, including 36 kinds of aromatic substances in root cucumber, 34 types in waist cucumber and 32 species in host cucumber. Among all of these more than 65% aromatic substances were common. The contents of characteristic aromatic substances (E,Z)-2,6-nonadienal and (E)-2-nonenal were higher in root and host cucumber, respectively. The substrate contents varied in two cucumber fruits of different location, including the highest linoleic acid of root cucumber and the highest linolenic acid of waist cucumber of No. 14-1, the highest contents of both linoleic acid and linolenic acid of root cucumber of No. 26. However the ratio of both (E,Z)-2,6-nonadienal/(E)-2-nonenal and linolenic acid/linoleic acid had a highest proportion in waist cucumber than root and host cucumber of two cucumber fruits of different location. Relative expression of 9-HPL, 13-HPL, 9/13-HPL were different in both cucumber fruits of different location, all of these genes relative expressions of No.14-1 were waist cucumber＞ host cucumber＞ root cucumber, in No. 26 that was host cucumber＞root cucumber＞waist cucumber. The changes of HPL gene relative expressions were consistent with content changes of (E,Z)-2,6-nonadienal and (E)-2-nonenal in No.26, and the 9-HPL gene had the highest expression in both cucumber cultivars. The results suggested that the different location of cucumber fruits led to the great differences of the contents and species of aromatic substances, which would not only be affected by the relatively contents of linoleic acid and linolenic acid but also HPL gene expression. This study provides basic data for further study of the formation mechanism of cucumber aroma.
魏长宾, 刘胜辉, 臧小平, 孙光明, 2009. 果实香气成分及其形成研究进展 热带农业科学, 29卷第3期(Wei C B, Liu S H, Zang X P, Sun G M, 2009. Advances on Synthesis of Fruit Aromatic Constituents. Chinese Journal Tropical Agriculture, Vol. 29, No. 3) Stephen A Goff, Harry J Klee, 2006. Plant volatile compounds: sensory cues for health and nutritional value? Science, 311: 815-819.Dudareva N, Negre F, Nagegow da DA, Orlova I, 2006. Plant volatiles recent advances and future perspectives. Critical Reviews In Plant Sciences, 25(5): 417-440.Chen, F, Ro DK, Petri J, Gershenzon J, Bohlmann J, Pichersky E, Tholl D, 2004. Characterization of a root-specific Arabidopsis terpene synthase responsible for the formation of the volatile monoterpene 1,8-cineole. Plant Physiology, 135(4): 1956- 1966.Steeghs M, Bais HP, de Gouw J, Goldan P, Kuster W, Northway M, Fall R, Vivanco JM, 2004. Proton-transfer-reaction mass spectrometry as a new tool for real time analysis of root-secreted volatile organic compounds iarabidopsis. Plant Physiology, 135(1): 47-58.Dimick P S, Hoskin J C, 1983. Review of apple flavor--state of the art. Critical Reviews in Food Science and Nutrition, 18(4): 387-409.Lalel HJD, Singh Z, Tan SC, 2003. Aroma volatiles production during fruit ripening of 'Kensington Pride' mango. Postharvest Biology and Technology, 27(3): 323-326.沈尧绅, 冯谦, 1990. 果酒中芳香成分的分析. 食品与发酵工业, NO.4, 35- 43.(Shen Y S, Feng Q, 1990. Identification of aroma composition in fruit wines. Food and Fermentation Industries, 4: 35- 43.)Baldwin EA, Scott JW, Shewmaker CK, Schuch W, 2000. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. Hort Science, 35(6): 1013-1022.陈小央, 胡晋, 2010. 甜瓜芳香物质研究进展. 中国蔬菜2: 7-14(Chen X Y, Hu J. 2010, Research Progress on Melon Aroma Compounds. China Vegetables, (2): 7-14耿友玲, 2009. 黄瓜果实几种主要芳香物质含量的遗传分析[硕士学位论文], 扬州大学.(Geng Y L, 2009. Genetic analysis for several aromatic substance contents in cumumber(Cucumis sativus L) Fruit[Master's thesis]. Yang Zhou University.)刘春香, 何启伟, 2004. 黄瓜芳香物质的研究进展. 园艺学报31(2): 269-273.(Liu C X, He Q W, 2004. Research progress on cucumber aroma compounds. Horticultural Transactions 31(2): 269-273.)Ligor T, Buszewski B, 2008. Single-drop micro extraction and gas chromatography–mass spectrometry for thedetermination of volatile aldehydes in fresh cucumbers. Analytical and Bio-analytical Chemistry, 391(6): 2283-2289.Fross D A, Dunstone E A, Zamshaw E H, et al, 1962. The flavor of cucumbers. Food Sci, 27: 90~93Thanh H T , Vergoignan C, Cachon R, Kermasha S, Gervais P, Nguyen T X S, Belin J M, Husson F, 2008. Recombinant hydroperoxide lyases for the production of aroma compounds: Effect of substrate on the yeast yarrowia lipolytica. Journal of Molecular Catalysis B-Enzymatic, 52(3): 146-152Noordermeer M A, Dijken A J H, Smeekens S, Veldink G A, Vliegenthart J F G, 2001a. Characterization of three cloned and expressed 13-hydroperoxide lyase isoenzymes from alfalfa with unusual N-terminal sequences and different enzyme kinetics. European Journal of Biochemistry, 267(9): 2473~2482陈书霞，陈 巧，王聪颖，郝丽宁，房玉林, 2012. 绿叶挥发物代谢调控及分子机理研究进展. 中国农业科学, 45(8):1545-1557(Chen S X, Chen Q, Wang C Y, Hao L N, Fang Y L, 2012. Progress in research on the metabolic regulationand molecular mechanism of green leave volatiles(GLVs). Scientia Agricultura Sinica, 45(8): 1545-1557) Pech J C, Bouzayen M, Latche A, 2008. Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit. Plant Science, 175(1/2): 114-120.程福皆, 曹辰兴, 康鸾, 朱东方, 2009. 不同氮钾水平对春棚小黄瓜产量及品质的影响. 西北农业学报, 18(5): 276-279 (Cheng F J, Chao C X, Kang L, Zhu D F, 2009. Effects of Different Levels of Nitrogen and Potassium on Yield and Quality of Spring Mini cucumber in Arched Shed. Acta Agriculturae Boreali-occidental is Sinica, 18(5): 276-279)吴亚维, 向青云, 杨华, 何绪晓, 韩秀梅, 蔡永强, 2010. 红富士苹果树冠不同部位果实品质评价. 贵州农业科学, 38(7): 167～170(Wu Y W, Xiang Q T, Yang H, He X X, Han X M, Cai Y Q, 2010. Quality of Fuji apples on different crown position. Guizhou Agricultural Sciences, 38(7): 167～170)Obando-Ulloa J M, Nicolai B, Lammertyn J, Bueso M C, Monforte A J, Fernandez-Trujillo J P, 2009. Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit. Postharvest Biology and Technology, 52(2): 146-155.刘春香, 何启伟, 艾希珍. 黄瓜果实发育过程中特征芳香物质及相关因素的变化. 中国蔬菜, 2006(3): 9~12(Liu C X, He Q W. Ai X Z, 2006. Variation of aromatic substances and related factors during cucumber fruit development. China Vegetables (3): 9-12.) 陈 巧, 陈书霞, 王聪颖, 郝丽宁, 孟焕文, 万旭花, 申晓青, 程智慧, 2013. 黄瓜脂氧合酶基因CsLOX2的克隆及表达分析, 中国农业科学, 46(11): 2285-2297 (Chen Q, Chen S X, Wang C Y, Hao L N, Meng H W, Wan X H, Shen X Q, Cheng Z H, 2013. Cloning and Expression Analysis of lipoxygenase gene CsLOX2 in Cucumis sativus (Cucumber). Scientia Agricultura Sinica, 46(11): 2285-2297)刘春香, 何启伟, 付明清, 2003. 番茄、黄瓜的风味物质及研究。山东农业大学学报(自然科学版), 34(2): 193-198 (Liu C X, He Q W, Fu M Q, 2003. Study of flavor compounds of tomato and cucumber fruits. Journal of Shandong Agricultural University(Natural Science), 34(2): 193-198)
