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.
ZHANG Ran-Ran,HAO Li-Ning,DAN Su-Lan, et al. Analyzing the Contents and Components of Volatile Compounds with Relevant Factors in Cucumber (Cucumis sativus) Fruits of Different Location[J]. , 2015, 23(8): 1031-1039.
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