苹果果实糖代谢过程及其调控研究进展  

Research Progress in Sugar Metabolism and Its Regulation in Apple

作　　者：邓丽莉[1] 生吉萍[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《保鲜与加工》2012年第1期1-5,11,共6页Storage and Process

基　　金：国家重点基础研究发展计划(973计划)课题子课题(2011CB100604-1)

摘　　要：苹果果实的糖代谢对果实风味和色泽的形成以及其他营养成分的代谢具有重要的影响,是决定果实品质和商品价值的主要因素。本文综述了苹果果实生长和贮藏过程中糖的种类、数量和代谢途径的变化,以及激素、底物和蛋白磷酸化等对苹果果实糖代谢过程的调控等方面的研究,为苹果果实品质的改善提供一定的理论参考。The sugar metabolism of apple had great effect on the flavor, the color and other nutrients of fruit, it was a main factor for the determination of the quality and commercial value of apple. The changes of the types and amount ofsugars, the metabolism pathway, as well as the regulation of sugar metabolism by hromones, substrates and protein phosphorylation during the development and storage of apple were reviewed in this paper, thus provided sometheoretical references for the improvement of apple quality.

关 键 词：苹果 糖代谢 糖转运子 激素调控 蛋白磷酸化 

分 类 号：S661.1[农业科学—果树学]