光对果实香气品质影响研究进展  

Advances on the Effect of Light on Fruit Aroma Quality

作　　者：杜玙琦 尹赜鹏 DU Yuqi;YIN Zepeng(College of Horticulture,Shenyang Agriculture University,Shenyang 110866)

机构地区：[1]沈阳农业大学园艺学院,沈阳110866

出　　处：《植物研究》2025年第2期159-170,共12页Bulletin of Botanical Research

基　　金：辽宁省教育厅基本科研项目面上项目(LJKMZ20221025);辽宁省自然科学基金计划面上项目(2022-MS-261)。

摘　　要：香气是吸引消费者购买果实的重要因素之一,光对果实香气的形成具有重要作用。该文综述了光对果实香气品质的影响,具体分析了光质、光强、光周期对果实香气品质的调控机制,以及光与其他因素(温度、水分、CO_(2)浓度和植物激素)相互作用对果实香气品质形成的影响。最后,提出光对果实香气品质影响的研究展望,以期为果实香气品质的研究和改良提供参考。Aroma is one of the important factors that attract consumers to purchase fruits,and light plays a crucial role in the formation of aroma quality.This article reviewed the impacts of light on fruit aroma quality,analyzing the regulatory mechanisms associated with light quality,intensity,and photoperiod.Furthermore,it examined how interactions between light and other factors(temperature,water,CO_(2)concentration,and plant hormones)influenced the formation of fruit aroma quality.Finally,future research prospects for enhancing fruit aroma quality through the utilization of light were proposed to serve as a reference for further investigation and improvement.

关 键 词：光质 光强 光周期 果实 香气品质 

分 类 号：Q944.59[生物学—植物学] S789.5[农业科学—林学]