草莓果实香气形成及调控机制研究进展  

Research Progress on Aroma Formation and Regulation Mechanism of Strawberry Fruit

作　　者：赵凤佳 王桂霞[2,3] 孙健 常琳琳[2,3] 钟传飞 李双桃[2,3] 董静 隗永青[2,3] 张宏力 张运涛 吴瑞刚[1] 孙瑞 ZHAO Fengjia;WANG Guixia;SUN Jian;CHANG Linlin;ZHONG Chuanfei;LI Shuangtao;DONG Jing;WEI Yongqing;ZHANG Hongli;ZHANG Yuntao;WU Ruigang;SUN Rui(College of Hebei University of Engineering,School of Landscape and Ecological Engineering,Handan 056038,Hebei,China;Institute of Forestry and Pomology,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100093,China;Beijing Engineering Research Center for Strawberry,Beijing 100093,China)

机构地区：[1]河北工程大学园林与生态工程学院,河北邯郸056038 [2]北京市农林科学院林业果树研究所,北京100093 [3]北京市草莓工程技术研究中心,北京100093

出　　处：《中国蔬菜》2024年第6期24-30,共7页China Vegetables

基　　金：北京市特色作物创新团队项目(BAIC04-2023);国家特色蔬菜产业技术体系项目(CARS-24-A-14);北京市农林科学院林业果树研究所青年基金(2023)。

摘　　要：草莓是一种受欢迎的高经济价值水果,其独特的果香与其所含的挥发性有机化合物(VOCs)密切相关。果实香气品质对评估草莓食用价值和商品价值起到了至关重要的作用,成为近年草莓产业领域的研究热点。本文综述了草莓果实香气物质的组分,影响果实香气的因素(品种、果实成熟度、栽培方式),贮藏、加工过程中香气物质的变化以及草莓香气形成的分子调控机制等方面的研究进展,以期为草莓香气育种提供参考。Strawberry is a popular fruit with high economic value.Its unique fruity aroma is closely related to its contained volatile organic compounds(VOCs).Fruit aroma quality plays a vital role in evaluating strawberry’s edible value and commodity value.Recently,fruit aroma quality has become a research hot-spot in the field of strawberry industry.This paper reviewed the research progress made in the following aspects,including components of strawberry fruit aromatic substances;factors influencing fruit aroma(variety,fruit maturity grade,cultivation method);changes of aromatic substances during storage and processing;and molecular regulation mechanism formed by the aroma of strawberry,etc.,hoping to provide references for strawberry aroma breeding.

关 键 词：草莓 香气物质 影响因素 分子调控 

分 类 号：S668.4[农业科学—果树学]