果实香气形成及其影响因素

综述了苹果(Malus domestica Borkh.)、草莓(Fragaria ananassa Duch.)、香蕉(Musa paradisiaca)、甜瓜(Cucumis melon L.)和番茄(Lycopersicon esculentum L.)等果实香气的化学成分、主要合成途径及其影响因素。果实的香气物质主要包括酯类、醇类、酮类、醛类、萜类和挥发性酚类物质等，这些物质主要由脂肪酸、氨基酸和次生代谢产生。品种、成熟度、乙烯、环境和栽培措施(光照、砧木、套袋和灌溉等)以及采后贮藏条件均影响果实香气的形成。

The Biosynthesis and Affecting Factors of Aroma in Some Fruits

The synthesis pathway and affecting factors of aroma compounds in some fruits including apple, strawberry, banana and tomato, were reviewed in this paper. The main aroma compounds covered esters, alcohols, aldehydes, ketones, terpenes and volatile phenols. They are synthesized from fatty acids, amino acids and secondary metabolism and affected by variety, mature degree, ethylene, environmental and agronomic factors such as light, stocks, bagging, irrigation, and postharvest conditions.