果實風(fēng)味物質(zhì)形成基礎(chǔ)與調(diào)控立項報告

陳昆松

摘 要：果實是人類主要食物之一，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)。隨著近年來果實產(chǎn)量的持續(xù)上升，果實品質(zhì)改良得到了更廣泛的關(guān)注。風(fēng)味芳香物質(zhì)是果實品質(zhì)的主要參數(shù)之一，風(fēng)味芳香物質(zhì)代謝是果實品質(zhì)研究的重要內(nèi)容。果實風(fēng)味住址主要以糖、有機酸和香氣物質(zhì)等組成。國內(nèi)外有關(guān)風(fēng)味物質(zhì)的研究已持續(xù)半個多世紀，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)運和果實內(nèi)轉(zhuǎn)化等，而有機酸研究相對滯后，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，近年來取得了較大的進展，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)的代謝機理的解析還處于起步階段。同時，糖、有機酸和芳香物質(zhì)代謝的轉(zhuǎn)錄調(diào)控機制研究，還較少見報道。因此，該課題就果實糖、有機酸和香氣物質(zhì)代謝及調(diào)控的分子基礎(chǔ)開展研究，對于人們理解果實生物學(xué)特征的形成具有重要價值。

關(guān)鍵詞：果實 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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