农业生物技术学报2025，Vol.33Issue(7)：1427-1439,13.DOI:10.3969/j.issn.1674-7968.2025.07.002
马铃薯新品系与其亲本性状比较及挥发性风味物质分析
Characters Comparison and Analysis of Volatile Flavor Compounds Between New Lines and Their Parents in Potato(Solanum tuberosum)
摘要
Abstract
The aroma components of potatoes(Solanum tuberosum)are complex,formed by the combined action of various volatile flavor compounds,and are closely related to the eating quality of potatoes.This study unveiled the difference by comparing the parameters of characteristics between newly breeding lines and their parents,and analyzed the volatile flavor compounds and contents in potato.Three new potato strains(ZS9476-1,ZS9476-2,ZS9476-5)were used as research materials,and their parents('Zhongshu No.9','476')as control.The detection and analysis assays were carried out by conventional chromosome spreading method,SSR marker technology,headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The pollen fertility of new lines ZS9476-1,ZS9476-2,ZS9476-5 were 60.58％,71.25％and 58.98％,respectively,which were higher than their parents,and suitable for male parents.Chromosome pairing configurations were 2n=4x=48=1.78 Ⅰ+12.96 Ⅱ+2.22 Ⅲ+3.41 Ⅳ,2n=4x=48=2.01 Ⅰ+12.63 Ⅱ+1.51 Ⅲ+4.05 Ⅳ,and 2n=4x=48=2.49 Ⅰ+12.07 Ⅱ+2.15 Ⅲ+3.73 Ⅳ(Ⅰ～Ⅳare monovalent,divalent,trivalent,and tetravalent,respectively).The new lines ZS9476-2 and ZS9476-5 showed complementary pattern of parents and exhibited superior inheritance,and ZS9476-1 was deletion pattern.A total of 55 volatile flavor compounds were detected in 5 potato genotypes,and there were differences in volatile compounds among different genotypes,there were 25 compounds detected in new line ZS9476-1,27 compounds in ZS9476-2 and 24 compounds in ZS9476-5,among which aldehydes accounted for the highest proportion and were the main flavor compounds,and 2-methylbutyraldehyde and 4-ethylbenzaldehyde were common compounds among these 5 potato genotypes.There were 13 key aroma substances identified,with the highest content of key aroma substances found in the female parent'Zhongshu No.9'.New line ZS9476-5 had the highest contents for 3 key aroma compounds,4-isopropyl-1,3-cyclohexanediene-1-formaldehyde,dodecenal and 3-hydroxy-2-butanone,which gave nutty malt aroma,fatty aroma,and grassy aroma,and its flavor quality was the best compared with other lines.This study provides theoretical basis and resources for breeding of new potato varieties.关键词
马铃薯/新品系/基因型分析/GC-MS/挥发性风味物质Key words
Potato/New lines/Genotype analysis/GC-MS/Volatile flavor compounds分类
农业科技引用本文复制引用
段永红,王彤彤,杨欣,宋陆帅,夏俊俊,尹瑶瑶,宋倩娜,白小东,彭锁堂..马铃薯新品系与其亲本性状比较及挥发性风味物质分析[J].农业生物技术学报,2025,33(7):1427-1439,13.基金项目
马铃薯遗传改良与种质创新山西省重点实验室(202304010921003) （202304010921003）
山西省基础研究计划(202203021211272) （202203021211272）
山西省重点研发计划(202102140601004) （202102140601004）
山西农业大学农学院育种工程专项(YZ2021-04) （YZ2021-04）
山西省现代农业产业技术体系建设专项资金(2025CYJSTX06-11) （2025CYJSTX06-11）
山西农业大学博士基金(2021BQ44) （2021BQ44）
