中文摘要：

【目的】探讨杂交二代（F2）2个功能型苹果优株及对照品种‘嘎拉’的果实风味品质,旨在为新疆野苹果资源的利用保存及功能型苹果育种理论与技术提供基本资料。【方法】以2个功能型苹果优株‘红心7号’和‘红心9号’为试材,以栽培品种‘嘎拉’为对照,对果实的类黄酮组分、糖酸组分、挥发性成分等风味物质的组成和含量进行检测分析。【结果】‘红心7号’与‘红心9号’硬度、Ca、Fe、Zn和花青苷含量及抗氧化能力均显著或极显著高于‘嘎拉’;3个参试材料均以果糖和苹果酸含量最高,2个功能型苹果优株糖、酸总量均显著高于‘嘎拉’;‘红心9号’果实各类挥发性成分种类数和特征香气成分种类数最高,含量以‘嘎拉’最高,但‘红心7号’各类挥发性成分和特征香气成分的种类数及含量均最低;‘红心9号’与‘红心7号’类黄酮含量分别是‘嘎拉’的3.1倍和2.3倍,但‘红心9号’味感偏酸,而‘红心7号’味感甜酸适口,与‘嘎拉’基本一致。【结论】‘红心7号’硬脆多汁,甜酸适口,果实类黄酮、花青苷和Ca、Fe、Zn含量及抗氧化能力均显著或极显著高于‘嘎拉’。因此,从新疆红肉苹果杂交二代分离群体中能够选育出综合品质优良的功能型苹果新品系。

英文摘要：

【Objective】Functional apple is defined as a kind of health-promoting apple with high content of flavonoids and can be fresh consumed or processed. Breeding for functional apple is to realize integration of multiple quality traits（genes）, which requires multiple parental crosses and repeated backcrosses and selection. In this study, we investigated the flavor quality of two functional apple lines using the conventional cultivar‘Gala＇as the control.【Methods】The 2 functional apple lines were‘Hongxin 7＇and‘Hongxin 9＇, which were the second generation of hybrid between‘Gala＇and a hybrid F_1 plant from the population of Malus sieversii f. neidzwetzkyana × conventional cultivars（‘Fuji＇‘Golden Delicious＇ ‘Starkrimson＇‘Hanfu＇, etc.）. Relevant indicators of flavor substances were measured and analyzed. The contents of calcium, iron and zinc were determined with atomic spectrophotometer. Aroma substances were extracted by the solid phase microextraction（SPME） and detected with a GC/MS-QP2010 gas chromatography-mass spectrometer（Shimadzu, JPN）. The characteristic aroma components were determinedusing index of aroma value with lg（aroma value） 0 assigned as the characteristic aroma component. Aroma value was the ratio of a compound content to the aroma threshold of the compound. Sugar and acid components were measured using high performance liquid chromatography（510, Water, US）. The flavonoid components were also determined with high performance liquid chromatography（Dionex, US）. The firmness and brittleness were measured with a TA.XT plus texture analyzer（Stable Microsystems, Godalming, U.K.）. The taste evaluation of fruits was carried out by a group of seven people.【Results】There were significant differences in some fruit traits among the three tested materials. Some traits, such as fruit size,fruit shape index, brittleness and soluble solids were of no defined pattern. The content of anthocyanins,fruit firmness and antioxidant power in‘Hongxin 7?