摘要
可溶性糖酸含量是影响梨果品质的经济性状,是人类长期驯化选择的重要性状。在梨果实生长发育、成熟与衰老过程中,糖酸代谢发生一系列生理生化反应,果实中的糖酸含量以及组分变化存在一些规律性。梨果肉主要可溶性糖包括蔗糖、果糖、葡萄糖、山梨醇等,主要可溶性酸包括苹果酸、柠檬酸等,糖酸含量及组分和糖酸比显著影响果实风味。影响梨果肉糖酸含量及组分的因素主要包括品种、光照、激素、肥料、采后技术及砧木等。果实糖酸代谢是十分复杂的生理生化代谢网络的一部分,糖酸是一个由多个基因控制的数量性状,许多关键的功能基因已被验证。目前梨果糖酸研究已在相关酶、糖转运体、转录因子、QTLs分子标记、基因组学、蛋白组学等方面取得重要的研究进展。围绕上述研究,综述了糖酸的主要研究进展,并进行总结和展望,以期为梨果糖酸含量及组分评价、功能基因挖掘和指导梨育种提供参考。
Pears are the third temperate fruit crop in the world and are widely popular due to their unique taste.The contents of soluble sugars and organic acids in pear fruits are very important to fruit quality.The differences in the content and composition of soluble sugars and organic acids in the fruit contribute to the different flavors of different pear varieties.During the growth,development,matura-tion and aging of pear fruits,a series of physiological and biochemical reactions occur through sugar and acid metabolism,and there are some patterns in the sugar and acid content and component changes in the fruit.Research on the contents of soluble sugars and organic acids in pear fruits has emerged end-lessly,and a significant progress has been made.This article will provide an overview of the research on the sugar and acid contents in pear fruits.It mainly consists of four aspects:research progress in sug-ar and acid contents during fruit growth and development,sugar and acid content in post harvest pear fruits,factors affecting sugar and acid content and molecular mechanisms of sugar and acid change.During fruit growth and development,organic acids are formed in the early stages of fruit development and gradually decrease as the fruits mature.The organic acid components in pear fruits mainly include malic acid,citric acid,quinic acid,oxalic acid,shikimic acid and tartaric acid.Pear varieties are divided into malic acid dominant and citric acid dominant varieties based on the content of each organic acid component in the fruit.With Asian pear varieties,the main organic acid found in most pear varieties is malic acid,while with European pear varieties,the main organic acid found in most pear varieties is cit-ric acid.Malic acid shows a first increasing and then decreasing trend throughout the entire growth and development process,while citric acid dominant varieties will undergo a transition of malic acid de-creasing and citric acid increasing in the middle stage of fruit development.Malic acid is the main fac-tor cau
作者
殷晨
田路明
曹玉芬
董星光
张莹
霍宏亮
齐丹
徐家玉
刘超
YIN Chen;TIAN Luming;CAO Yufen;DONG Xingguang;ZHANG Ying;HUO Hongliang;QI Dan;XU Jiayu;LIU Chao(Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crop Germplasm Resources Utilization,Ministry of Agriculture and Rural Affairs,Xingcheng 125100,Liaoning,China)
出处
《果树学报》
CAS
CSCD
北大核心
2023年第12期2610-2623,共14页
Journal of Fruit Science
基金
国家现代农业产业技术体系(CARS-28-01)
中国农业科学院科技创新工程(CAAS-ASTIP-RIP)
国家科技资源共享服务平台项目(NHGRC2023-NH02-1)。
关键词
梨
糖
酸
基因
Pear
Sugar
Acid
Gene
