嫁接砧木对黄瓜外观品质及果实风味物质的影响

以不同光泽度的黄瓜接穗（9110Gt、1101、1116、02484、081006）和南瓜砧木（黑籽南瓜、火凤凰）为试材，探讨了嫁接对黄瓜果皮光泽度、果面蜡粉量、果实口感及挥发性代谢物质含量的影响。结果表明：黑籽南瓜砧木会少量增加黄瓜果面蜡粉量，但对果皮光泽度无明显影响；火凤凰砧木可以增强黄瓜果皮的光泽度并且具有明显的脱蜡粉作用；黄瓜砧木对黄瓜果皮光泽度、果面蜡粉量、果实口感均无明显影响；嫁接砧木对黄瓜果皮光泽度和果面蜡粉量的影响不能遗传给后代。不同的接穗/砧木组合对黄瓜果实口感的影响不同，总体来看南瓜砧木会降低嫁接黄瓜果实口感；黄瓜品种间存在主要挥发性代谢物质种类及含量的差异，黑籽南瓜砧木和火凤凰砧木可以不同程度地改变9110Gt 和1116 心腔中挥发性代谢物质含量。

Effect of Grafting on Fruit Appearance Quality and Flavor Substances in Cucumber

In order to study the effect of different grafting methods on gloss，wax powder content of cucumber skin，fruit taste，and the content of volatile metabolic substance，we select cucumber （Cucumis sativus L.）scion（9110Gt，1101，1116，02484，081006） to be grafted on the stock of ‘Cucurbita ficifolia’ and‘ Huofenghuang’，respectively．The results indicated that the effect of cucurbita ficifolia stock on gloss of cucumber fruit skin is not obviously，but can increase wax powder content slightly．While‘Huofenghuang’can increase gloss level and decrease wax powder content remark ably．The effect of cucumber stocks on gloss of fruit skin，wax powder content，fruit taste is not obviously，but the effect is not heritable．In general，different scion/stock combination has different effects on cucumber fruit taste．Both‘Cucurbita ficifolia’and‘Huofenghuang’can bring down fruit taste．The variety and content of volatile metabolic substances are different in different cucumber varieties．‘Cucurbita ficifolia’and‘Huofenghuang’can affect the content of volatile metabolic substance in fruit capsule of cucumber 9110Gt and 1116 by different degree，and the affecting ways and degrees are also different according to scion/stock combinations．