陳昆松

摘 要：果實(shí)是人類(lèi)主要食物之一，提供了豐富的維生素、礦物質(zhì)、膳食纖維和多種生物活性物質(zhì)。隨著近年來(lái)果實(shí)產(chǎn)量的持續(xù)上升，果實(shí)品質(zhì)改良得到了更廣泛的關(guān)注。風(fēng)味芳香物質(zhì)是果實(shí)品質(zhì)的主要參數(shù)之一，風(fēng)味芳香物質(zhì)代謝是果實(shí)品質(zhì)研究的重要內(nèi)容。果實(shí)風(fēng)味住址主要以糖、有機(jī)酸和香氣物質(zhì)等組成。國(guó)內(nèi)外有關(guān)風(fēng)味物質(zhì)的研究已持續(xù)半個(gè)多世紀(jì)，糖酸研究方面主要集中糖代謝研究為主，主要圍繞組分鑒別、葉片光合產(chǎn)物轉(zhuǎn)運(yùn)和果實(shí)內(nèi)轉(zhuǎn)化等，而有機(jī)酸研究相對(duì)滯后，并多集中于逆境脅迫相關(guān)研究；芳香物質(zhì)研究伴隨著GC-MS等技術(shù)的大量應(yīng)用，近年來(lái)取得了較大的進(jìn)展，迄今已鑒定出芳香相關(guān)物質(zhì)1 000余種，但相關(guān)物質(zhì)的代謝機(jī)理的解析還處于起步階段。同時(shí)，糖、有機(jī)酸和芳香物質(zhì)代謝的轉(zhuǎn)錄調(diào)控機(jī)制研究，還較少見(jiàn)報(bào)道。因此，該課題就果實(shí)糖、有機(jī)酸和香氣物質(zhì)代謝及調(diào)控的分子基礎(chǔ)開(kāi)展研究，對(duì)于人們理解果實(shí)生物學(xué)特征的形成具有重要價(jià)值。

關(guān)鍵詞：果實(shí) 風(fēng)味 調(diào)控

The Basis and Regulation of the Fruit flavor Formation （Initiating Report）

Chen Kunsong

（Zhejiang University）

Abstract：Fruit is one of the main sources to supply the vitamins， minerals， dietary fiber and antioxidant compounds. Recently， fruit quality traits are attracting the more attentions from breeders and consumers， on the basis of the continuous increments on yield. Flavor is one of the main quality traits for fruit， which mainly comprised with sugars， organic acids and aroma volatiles. Basis and regulation of the fruit flavor formation were extensively studied during the last half-century， such as compounds characterization and transportation of photosynthetic products that were related with sugar researches. On contrary， organic acids were mainly associated with stress related studies. Aroma volatiles identifications were accelerated with utilization of GC-MS. However， the molecular mechanisms of fruit flavor were still not fully understood. Furthermore， the transcriptional regulatory mechanisms of fruit flavor remain not clear. The present project is aim to exploration on the mechanism of fruit flavor formation and regulation.

Key Words： Fruit； Flavor； Regulation

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