梨果实品质的研究进展与潜在技术应用展望  

Research progress and prospects of potential technology application in pear fruit quality

作　　者：施露 高庆超 李亚辉 梁颖[1,2] 张志勇 SHI Lu;GAO Qing-chao;LI Ya-hui;LIANG Ying;ZHANG Zhi-yong(Key Laboratory of Food Quality and Safety of Jiangsu Province,Nanjing 210014,China;Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏省食品质量安全重点实验室,江苏南京210014 [2]江苏省农业科学院农产品质量安全与营养研究所,江苏南京210014

出　　处：《江苏农业学报》2022年第2期567-576,共10页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(20)3002]。

摘　　要：梨是温带地区生产最广泛、经济价值最高的水果之一。近年来,围绕梨果实品质的研究取得了较大进展。本文对梨果实品质的4个方面(香气、甜味、果皮色泽以及石细胞)分别进行系统梳理,然后从克隆与梨果实优质品质相关的基因,利用多组学联合分析方法解析梨品质形成的分子网络,改进遗传转化方法以及利用基因编辑技术创制梨优质果实新种质4个方面对利用现有技术在未来培育高品质梨果实上的研究提出建议,以期为优质梨品种选育和创制提供参考。Pear is one of the most widely produced and economically valuable fruits in temperate regions.In recent years,much progress has been made in the research on the fruit quality of pears.In this paper,we reviewed four aspects of pear fruit quality(aroma,sweetness,skin color and stone cell),and discussed key research areas that would provide the scientific basis and the genetic tool for the cultivation of high-quality pears in the future.These included cloning genes involved in the formation of high-quality fruits,analyzing the network of genes involved in fruit quality using multi-omics analyses,improving genetic transformation methods,and applying gene-editing technology to create new germplasm for high-quality pears.This review will provide a reference for research on the breeding and creation of high-quality pear varieties.

关 键 词：梨 香气 甜味 果皮色泽 石细胞 组学 基因编辑 

分 类 号：S661.2[农业科学—果树学]