The Chinese Academy of Tropical Agricultural Sciences Has made new progress in revealing the formation of aromatic substances at different stages of development of Pseudosporum

Pepper is the world's most widely used, the largest amount of international trade spices, widely used in food, medicine, cosmetics, military and other fields, in China's "Xingjiang Gubian", "rich overseas Chinese gathered overseas Chinese" and "village rich people strong" play a unique role
.
Aroma quality is an important target trait
for the breeding of new pepper varieties.
In order to discover the excellent germplasm resources of pepper with unique aroma, the pepper germplasm resource research team of the Fragrant Beverage Institute has systematically carried out the identification of aroma substances of pepper germplasm resources, and selected a number of excellent germplasm resources such as Piper retrofractum Vahl.
from more than 300 resources collected at home and abroad to provide basic materials
for pepper quality breeding.

 

In order to further reveal the formation of pseudospyrifos aroma substances, the team used water vapor distillation (SD) combined with gas chromatography mass spectrometry (GC-MS) to detect and analyze the volatile aroma substance components (VOCs
) of essential oils in four developmental stages (A, B, C and D).
Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were used to assess the differences in the composition of fruit VOCs at different stages
.
The results show that a total of 60 volatile substances were identified, mainly
alcohols, olefins and alkanes.
Stage A acidic substances have the most composition and have high medicinal value; The difference between the two stages B and C is not significant, among which the detected alcohols mainly promote the synthesis of terpenes in the D stage, so that the olefin substances in the D stage account for up to 57.
14%, which makes a great contribution to
the aroma composition of the essential oil.

 

The above research results provide a scientific basis for the rational use of the optimal picking period of the fruit of the false weed, and provide a theoretical reference
for the subsequent selection and breeding of pepper quality.
The results were published in foods, JCR, as a research paper titled "Effects of Cabya (Piper retrofractum Vahl.
) Fruit Developmental Stage on VOCs
.
" The Institute of Fragrant Beverages and Hainan University trained Master Wang Jue as the first author
of the paper.
The research results have been funded by the National Modern Agricultural Industry Technology System (No.
CARS-11）； Hainan Academician Innovation Platform Scientific Research Project (No.
YSPTZX202154）； Co-funded by Hainan Natural Science Foundation (321RC652) and others
.

 

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