果实风味物质形成基础与调控立项报告

陈昆松

摘 要：果实是人类主要食物之一，提供了丰富的维生素、矿物质、膳食纤维和多种生物活性物质。随着近年来果实产量的持续上升，果实品质改良得到了更广泛的关注。风味芳香物质是果实品质的主要参数之一，风味芳香物质代谢是果实品质研究的重要内容。果实风味住址主要以糖、有机酸和香气物质等组成。国内外有关风味物质的研究已持续半个多世纪，糖酸研究方面主要集中糖代谢研究为主，主要围绕组分鉴别、叶片光合产物转运和果实内转化等，而有机酸研究相对滞后，并多集中于逆境胁迫相关研究；芳香物质研究伴随着GC-MS等技术的大量应用，近年来取得了较大的进展，迄今已鉴定出芳香相关物质1 000余种，但相关物质的代谢机理的解析还处于起步阶段。同时，糖、有机酸和芳香物质代谢的转录调控机制研究，还较少见报道。因此，该课题就果实糖、有机酸和香气物质代谢及调控的分子基础开展研究，对于人们理解果实生物学特征的形成具有重要价值。

关键词：果实 风味 调控

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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