南瓜果实淀粉和可溶性固形物研究进展  

Research progress on starch and soluble solids of fruit in pumpkin(Cucurbita spp.)

作　　者：马玮 史玉滋 段颖[1] 王长林[1] MA Wei;SHI Yuzi;DUAN Ying;WANG Changlin(Key Laboratory of Horticultural Crop Biology and Germplasm Enhancement,Ministry of Agriculture,Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]农业部园艺作物生物学与种质创制重点实验室.中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《中国瓜菜》2018年第11期1-5,共5页China Cucurbits And Vegetables

基　　金：国家重点研发计划(2018YFD0100706);中国农业科学院创新工程(CAAS-ASTIP-IVFCAAS)

摘　　要：南瓜果实淀粉和可溶性固形物含量是重要的果实品质性状,二者在南瓜果实生长发育及采后的各个时期均存在密切的转化关系,共同影响果实的风味、口感和营养价值。以南瓜果实淀粉和可溶性固形物之间的相互转化为重点,阐述了南瓜果实淀粉和可溶性固形物的合成代谢途径和动态调控机制、二者对南瓜果实风味和口感品质的影响,并对果实淀粉和可溶性固形物含量的遗传调控规律、QTL定位及基因定位研究等前沿进展进行综述,以期为南瓜果实品质性状改良及高淀粉、高可溶性固形物含量的优质南瓜新品种选育提供参考。The contents of starch and soluble solids are important fruit quality traits in pumpkin.They display a closely transformational relationships at different stages of fruit development and post-harvest,and affect the flavor,taste and nutritional value of fruit.In this paper,we focus on the mutual transformation relationships between starch and soluble solids and review the metabolism pathway and dynamic regulation mechanisms of starch and soluble solids content in pumpkin.The effects of starch and soluble solids content on the fruit taste quality such as flavor and sweetness are described.Meanwhile,the advances in inheritance and QTL mapping of starch and soluble solids contents are discussed.This paper may provide references for high-quality pumpkin breeding.

关 键 词：南瓜 淀粉 可溶性固形物 蔗糖 QTL定位 

分 类 号：S642.1[农业科学—蔬菜学]