From acidity to sweetness:a comprehensive review of carbon accumulation in grape berries  

作　　者：Lizhen Lu Serge Delrot Zhenchang Liang 

机构地区：[1]State Key Laboratory of Plant Diversity and Prominent Crop,Beijing Key Laboratory of Grape Science and Oenology,Institute of Botany,Chinese Academy of Sciences,Beijing 100093,China [2]China National Botanical Garden,Beijing 100093,China [3]University of Chinese Academy of Sciences,Beijing 100049,China [4]Bordeaux University,Bordeaux Sciences Agro,INRAE,UMR EGFV,ISVV,Villenave d’Ornon 33882,France

出　　处：《Molecular Horticulture》2024年第1期303-317,共15页分子园艺(英文)

基　　金：supported by grants from the National Key Research and Development Program of China(2022YFE0116400);the National Natural Science Foundation of China(32025032);CAS Project for Young Scientists in Basic Research(YSBR-093);the joint laboratory Innogrape(IBCAS,INRAE,University of Bordeaux,Bordeaux Sciences Agro).

摘　　要：Most of the carbon found in fruits at harvest is imported by the phloem.Imported carbon provide the material needed for the accumulation of sugars,organic acids,secondary compounds,in addition to the material needed for the synthesis of cell walls.The accumulation of sugars during fruit development influences not only sweetness but also various parameters controlling fruit composition(fruit“quality”).The accumulation of organic acids and sugar in grape berry flesh cells is a key process for berry development and ripening.The present review presents an update of the research on grape berry development,anatomical structure,sugar and acid metabolism,sugar transporters,and regulatory factors.

关 键 词：Sugar accumulation Sugar metabolism Sugar transporter Regulatory factors HEXOSE Acid metabolism 

分 类 号：O62[理学—有机化学]