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Effect of Poncirus trifoliata on the chemical composition of fruits in pedigrees of Citrus scion hybrids
Scientia Horticulturae ( IF 4.3 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.scienta.2020.109816
Sophie C. Deterre , Greg McCollum , Clotilde Leclair , John A. Manthey , Jinhe Bai , Elizabeth A. Baldwin , Smita Raithore , Ed Stover , Anne Plotto

Abstract Citrus breeders have made numerous hybridizations that included Poncirus trifoliata L.Raf. (P. trifoliata), a relative of the genus Citrus, in their pedigree to produce hybrids that are cold- and disease-resistant. Initial hybrids of Citrus × P. trifoliata typically produce fruit that have unacceptable flavor, but more advanced hybrids with greater proportions of Citrus in their pedigrees have various degrees of off-flavor and taste. This study reports the volatile constituents, as well as nonvolatile limonoids and flavonoids, in the juice of six Citrus hybrids containing P. trifoliata in their pedigrees, compared to two hybrids derived solely from Citrus. Secondary metabolite profiles reflected the complex genetic backgrounds of those hybrids. Hybrids 6_23−20 and US 119 had juice composition most similar to that of P. trifoliata, with more volatiles, and in particular, more esters and sesquiterpenes with higher amounts in total. Furthermore, hesperidin concentration in US 119 was low (10 μg g−1) in comparison with other hybrids (125−326 μg g−1) while concentrations of narirutin and isosakuranetin-7-O-rutinoside were unusually high (135−211 μg g−1 and 304−182 μg g−1, respectively) in comparison with the other hybrids (5−60 μg g−1 and 10−75 μg g−1, respectively), which is in agreement with the composition of pure P. trifoliata. Juice of P. trifoliata derived hybrids 5−18-24, 5−18-31, 1−76-100, and 1−77-105 presented secondary metabolite compositions closer to those of pure Citrus hybrids. Based on volatiles, limonoids, and flavonoid profiles, we conclude that it is possible to generate advanced Citrus hybrids including P. trifoliata in their pedigrees that approach the quality of common Citrus types.

中文翻译:

枳实对柑橘接穗杂交种系果实化学成分的影响

摘要柑橘育种者进行了大量杂交,其中包括枳实 L.Raf。(P. trifoliata) 是柑橘属的近缘种,在他们的谱系中生产耐寒和抗病的杂交种。Citrus × P. trifoliata 的初始杂交种通常产生具有不可接受的风味的果实,但是在其谱系中具有更大比例的柑橘的更高级的杂交种具有不同程度的异味和味道。本研究报告了六种在谱系中含有三叶草的柑橘杂种的汁液中的挥发性成分,以及非挥发性柠檬苦素和黄酮类化合物,与两种仅源自柑橘的杂种相比。次生代谢物谱反映了这些杂种的复杂遗传背景。杂种 6_23−20 和 US 119 的汁液成分与三叶松的汁液成分最相似,具有更多的挥发物,特别是更多的酯类和倍半萜类化合物,其总量更高。此外,与其他杂交种(125-326 μg g-1)相比,US 119 中橙皮苷的浓度较低(10 μg g-1),而橙皮苷和isosakuranetin-7-O-芸香苷的浓度异常高(135-211 μg g−1 和 304−182 μg g−1)与其他杂种(分别为 5−60 μg g−1 和 10−75 μg g−1)相比,这与纯 P 的组成一致. 三叶草。三叶草衍生的杂种 5-18-24、5-18-31、1-76-100 和 1-77-105 的汁液呈现出更接近纯柑橘杂种的次生代谢物组成。基于挥发物、柠檬苦素和黄酮类化合物,我们得出结论,可以产生包括 P. 的高级柑橘杂种。
更新日期:2021-02-01
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