摘要
对有关黄瓜苦味的研究进展进行了综述,重点介绍了苦味产生的原因,苦味素的组成,苦味的遗传机理,与苦味有关的病虫和环境条件,苦味的鉴定及其防止方法等。
This paper reviews the developments in research on the bitterness of cucumber in the world, with emphasis on the mechanisms of bitterness production, composition of cucurbitacins and their genetic control. Attempts are also made to discuss the relationship between bitterness and biotic/ abiotic factors, such as diseases, pests and environmental conditions. Finally, methods of evaluation and possible measures for prevention are also presented.
出处
《园艺学报》
CAS
CSCD
北大核心
2000年第z1期504-508,共5页
Acta Horticulturae Sinica
关键词
黄瓜
苦味素
遗传机理
环境条件
Cucumber
Cucurbitacin
Genetic mechanism
Environmental conditions
