桃果实糖代谢研究进展  

Research progress of sugar metabolism in peach

作　　者：叶正文 李雄伟[1] 马亚萍[1,2] 刘盼 苏明申[1] 周京一 杜纪红[1] YE Zheng-wen;LI Xiong-wei;MA Ya-ping;LIU Pan;SU Ming-shen;ZHOU Jing-yi;DU Ji-hong(Forest & Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;Shanghai Agro-Technology Extension Service Center,Shanghai 201103,China)

机构地区：[1]上海市农业科学院林木果树研究所,上海201403 [2]南京农业大学园艺学院,南京210095 [3]上海市农业技术推广服务中心,上海201103

出　　处：《上海农业学报》2019年第4期144-150,共7页Acta Agriculturae Shanghai

基　　金：上海市农委应用基础项目[沪农科攻字(2014)第7-2-2号];国家自然科学基金项目(31401833)

摘　　要：糖的种类、含量及比例是决定桃果实甜度及风味的重要影响因素,也是芳香类物质、类胡萝卜素、维生素等合成的基础原料.弄清桃果实糖代谢机理和关键基因,是提高果实品质的关键.通过综述桃果实中糖组分、代谢合成途径、转化途径、环境影响因素及分子控制机理等方面的研究进展,对未来桃果实糖代谢的研究方向提出展望,旨在为提高桃果实糖含量,调控桃果实品质提供理论参考.The type, content and proportion of sugar are important factors that determine the sweetness and flavor of peach fruit. It is also the basic subtract of volatile compounds, carotenoid and vitamins. etc. It is the key factor to improve fruit quality by figuring out the mechanism of sugar metabolism and the key genes. In this paper, the progress of sugar composition, metabolic synthesis pathway, transformation pathway, environmental factors and molecular control mechanism of peach fruit were reviewed. The future research progress of sugar metabolism in peach fruit was put forward to improve the sugar content of peach fruit, and the aim is to provide theoretical reference for controlling the peach fruit quality.

关 键 词：桃 糖 候选基因 生物合成路径 

分 类 号：S662.1[农业科学—果树学]