| 引用本文: | 刘翠霞, 叶开玉, 刘若男, 高建有, 李洁维, 龚弘娟,
朱荣香, 夏黎明, 齐贝贝, 蒋桥生, 王发明.猕猴桃果实香气成分及合成调控机理的研究进展[J].广西植物,2025,45(12):2333-2344.[点击复制] |
| LIU Cuixia, YE Kaiyu, LIU Ruonan, GAO Jianyou, LI Jiewei, GONG Hongjuan,
ZHU Rongxiang, XIA Liming, QI Beibei, JIANG Qiaosheng, WANG Faming.Advances in aroma components and biosynthetic regulatory mechanisms of kiwifruit[J].Guihaia,2025,45(12):2333-2344.[点击复制] |
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| 猕猴桃果实香气成分及合成调控机理的研究进展 |
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刘翠霞1, 叶开玉1, 刘若男2, 高建有1, 李洁维1, 龚弘娟1,
朱荣香1, 夏黎明1, 齐贝贝1, 蒋桥生1, 王发明1*
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1. 广西壮族自治区
中国科学院 广西植物研究所, 广西植物功能物质与资源持续利用重点实验室, 广西 桂林 541006;2. 吉首大学 生物资源与环境科学学院, 湖南 吉首 416000
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| 摘要: |
| 猕猴桃因其独特的风味和高营养价值而备受青睐,其中香气是影响其品质的关键因素之一。该文综述了猕猴桃香气物质的研究进展,涵盖香气成分、合成途径、关键酶基因及影响香气合成的因素。猕猴桃的香气主要源自挥发性有机化合物,不同品种之间的香气成分和含量差异显著,主要挥发性成分包括酯类、醇类和醛酮类。香气物质的合成主要涉及脂肪酸代谢和萜类代谢途径。果实的发育过程、栽培条件(如光照)以及采后处理(如储藏温度、1-MCP处理等)均对猕猴桃的香气合成产生重要影响。目前,猕猴桃香气研究存在品种香气同质化和代谢调控网络解析不足等问题。未来的研究应深入挖掘其种质资源、解析代谢调控网络,并利用分子育种技术改良猕猴桃的香气品质。 |
| 关键词: 猕猴桃, 果实, 品质, 香气物质, 合成调控 |
| DOI：10.11931/guihaia.gxzw202502026 |
| 分类号:Q946 |
| 文章编号:1000-3142(2025)12-2333-12 |
| 基金项目:国家自然科学基金(32360729); 广西科技计划项目青年创新人才科研专项(桂科AD23026228); 国家现代农业产业技术体系广西落叶果树产业创新团队项目(nycytxgxcxtd-2023-13-01)。 |
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| Advances in aroma components and biosynthetic regulatory mechanisms of kiwifruit |
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LIU Cuixia1, YE Kaiyu1, LIU Ruonan2, GAO Jianyou1, LI Jiewei1, GONG Hongjuan1,
ZHU Rongxiang1, XIA Liming1, QI Beibei1, JIANG Qiaosheng, WANG Faming1*
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1. Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany,
Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, Guangxi, China;2. College
of Biology and Environmental Science, Jishou University, Jishou 416000, Hunan, China
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| Abstract: |
| Kiwifruit is highly favored for its unique flavor and high nutritional value, and aroma is a key factor influencing its quality. This article reviews the advances in kiwifruit aroma compounds, covering the composition of aroma components, biosynthesis pathways, key enzyme genes, and factors influencing aroma synthesis. The aroma of kiwifruit mainly originates from volatile organic compounds(VOCs), which exhibit significant variation in components and contents across different varieties. The main volatile components include esters, alcohols, and aldehydes and ketones. The synthesis of its aroma compounds mainly involves fatty acid metabolism and terpenoid metabolism pathways. The processes of fruit development, cultivation treatments(such as storage light exposure), and post-harvest conditions(such as temperature, 1-MCP treatment, etc.)all significantly impacts on kiwifruit aroma synthesis. Currently, research on kiwifruit aroma faces challenges such as aroma homogenization across varieties and insufficient analysis of the metabolic regulatory networks. Future studies should therefore focus on further exploration of germplasm resources, analyze metabolic regulation networks, and utilize molecular breeding techniques to enhance the aroma quality of kiwifruit. |
| Key words: kiwifruit, fruit, quality, aroma compounds, biosynthetic regulation |
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