果实风味的代谢基础及其调控机制研究进展

果实风味是重要农艺性状,基因组、代谢组、转录组等多组学联用技术的发展和应用,已相对系统地揭示了风味物质基础。这些物质代谢具有明显的器官、发育以及环境特异性调控的特点,其代谢机制的阐述是果品调控的重要研究热点问题。乙烯是植物生长发育过程中重要的信号分子,对果实风味物质的合成和代谢具有独特的调节作用。在近年来国内外果实风味物质研究的基础上,本文总结了果实风味的代谢基础、调控机制、风味物质对乙烯信号的响应以及生物信息学在果实风味研究中的应用。最后,对该方向未来的发展提出展望,以期为果实风味营养的提高和调控提供理论参考。

Progress on the Metabolic Basis and Regulation Mechanism of Fruit Flavor

Fruit flavor substances have the characteristics of organ specificity,development specificity,andenvironmental specificity,and their metabolic mechanism is the material basis of fruit regulation. Ethylene is animportant signal molecule in the process of plant growth and development,and has a unique regulatory effect onthe synthesis and metabolism of fruit flavor substances. With the maturity and development of multi-organizationtechnology,the use of ethylene to regulate key enzyme activities and gene families and characteristic effectcompound genes in the process of flavor substance metabolism to achieve fruit quality improvement has becomeone of the main methods of fruit flavor regulation. Based on the research of fruit flavors at home and abroad inrecent years,this article summarizes the metabolic basis of fruit flavors,regulatory mechanisms,the responseof flavors to ethylene,and the research progress of bioinformatics in fruit flavors,and proposes future regulatorydirections Three prospects are presented,hoping to provide a certain theoretical reference for the improvementof fruit flavor and nutrition and the purpose of fruit regulation.