果实挥发性成分的生物合成与代谢调控研究进展  

Advances in Biosynthesis and Metabolism Regulation of Fruit Volatile Compounds

作　　者：李晓颍[1,2] 宋立琴 李明媛[1] 王海静[1] 刘建珍 武军凯[1,2] 张立彬 LI Xiao-Ying;SONG Li-Qin;LI Ming-Yuan;WANG Hai-Jing;LIU Jian-Zhen;WU Jun-Kai;ZHANG Li-Bin(College of Horticultural Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China;Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization,Qinhuangdao 066004,China)

机构地区：[1]河北科技师范学院园艺科技学院,秦皇岛066004 [2]河北省特色园艺种质挖掘与创新利用重点实验室,秦皇岛066004

出　　处：《农业生物技术学报》2023年第3期629-642,共14页Journal of Agricultural Biotechnology

基　　金：河北省重点研发计划基金资助项目(16226313D)。

摘　　要：果实挥发性成分是构成果实独特的风味重要组成,是影响消费者喜好程度和市场竞争力的关键因素。果实挥发性成分复杂,不同品种果实的挥发物组成与含量差别明显,这不仅由遗传决定,还与环境因素、采后处理等密切相关。果实挥发性成分的产生涉及复杂的生物学过程,按其来源不同主要分为萜类、氨基酸衍生物、脂肪酸衍生物等,多数具有特殊的生物学功能。近年来,随着分子生物学技术与代谢组学的不断发展,人们对果实挥发性成分的研究不断深入,有关代谢途径中的一系列关键酶、转录因子、关键基因的鉴定与代谢调控机理的认识取得了重要进展,相关研究对于从分子水平上认识与调控果实挥发性成分的合成,指导现代育种计划具有重要意义。本文对果实挥发性成分的组成、生物学功能与主要代谢途径做了较为全面的介绍,并总结了近年来一些关键酶、基因、处理手段对挥发性成分合成的调控作用。以期为果实香气品质改良的分子育种技术提供参考依据。Volatile compounds are major impact on total fruit flavor quality,and are critical for promoting consumer consumption and market competitiveness.Fruit aroma is a complex mixture of a large number of volatile compounds whose composition is specific to species,and is determined not only by genetics but also by environmental factors,cultural practices and postharvest handling.Thus,control the synthesis of fruit volatiles from the molecular level is of great significance.Based on their biosynthetic origin,fruit aroma volatiles can be divided into several classes,including terpenoids,fatty acid derivatives and amino acid derivatives,and serve as cues that facilitate a variety of biological functions.Recently,depend on the development of molecular biology technology,the biosynthetic pathways,biosynthesis-related enzymes,transcription factors,genes and important regulatory mechanism were revealed,which enriched the content of breeding aspect.In this paper,the composition,important biological functions and main biosynthesis pathways of fruit volatiles were introduced comprehensively,and the role of some related enzymes,genes,treatments in fruit aroma synthesis were summarized.This review provides scientific theoretical support for fruit aroma quality research,and scientific basis for improving fruit flavor quality based on molecular breeding technology.

关 键 词：果实挥发性成分 生物合成途径 代谢调控 酶与基因 

分 类 号：S66[农业科学—果树学]