关键词: 苹果, 红色芽变, 香气成分, 代谢酶

Abstract: Apple fruit aroma components of 4 bud sport variants of Fuji，Rall and Red Fuji together with that of their respective mother plants as the control were analyzed by solid phase microextraction（SPME）and gas chromatography-mass spectrometry（GC–MS）. The activity changes of enzymes related with aroma and fatty acids metabolism in the growth stage was further characterized in Rall and its bud sport variant，which was aimed to provide the fundamental information for the study on bud sports formation mechanisms and sports variant identification. The results showed that：①116 aroma components，categorized as 8 different species，were found out from the mature fruits of 8 investigated cultivars，among which 67 were fatty acid，amounting to 57.8% in this revealed aroma ingredients，being absolutely predominant in the identified aroma substances；②No regular changes can be drawn out in the respects of aroma species after comparing aroma components of the variant with their control，but thecontent of the shared components both existed in the variants and its mother plants，the total aroma value of characteristic aroma components，ester contents and total aroma content in the variant is significantly higher than that in their respective control；③ In the late period of fruit development，the activity of 4 key enzymes in fatty acid metabolism in the red sport variant assumes the increasing trend and is higher than that in its control.

Key words: apple, red bud sport, aroma component, metabolizing enzyme