番茄果实中主要风味物质研究进展

doi:10.3969/j.issn.1004-1524.2020.08.22

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (8): 1513-1522.DOI: 10.3969/j.issn.1004-1524.2020.08.22

• 综述 • 上一篇

番茄果实中主要风味物质研究进展

王同林¹, 叶红霞², 郑积荣^1,*, 李明³

1.杭州市农业科学研究院蔬菜研究所,浙江杭州 310024;
2.浙江大学农业与生物技术学院园艺系,浙江杭州310058;
3.淮安市园艺技术服务站江苏淮安223001

收稿日期:2020-01-02 出版日期:2020-08-25 发布日期:2020-08-28
通讯作者: *,郑积荣,E-mail:topzheng2003@163.com
作者简介:王同林(1992—),男,山东德州人,硕士,主要从事番茄育种工作。E-mail:757517470@qq.com
基金资助:
杭州市级财政专项——杭州市农业科学研究院科技创新与示范推广基金(2019HZCT-05)

Research progress of main flavor compounds in tomato fruits

WANG Tonglin¹, YE Hongxia², ZHENG Jirong^1,*, LI Ming³

1. Institute of Vegetable,Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China;
2. Department of Horticulture, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China;
3. Huai'an Horticultural Technology Service Station, Huai'an 223001, China

Received:2020-01-02 Online:2020-08-25 Published:2020-08-28

摘要/Abstract

摘要： 风味是番茄一个重要的品质指标,近年来受到人们的广泛关注。番茄的风味包括甜味、酸味、香味等,与果实中的可溶性糖含量、有机酸含量、挥发性芳香物质种类及含量有关。本文从影响番茄风味的主要组成成分,以及这些成分对番茄风味的贡献入手,对番茄果实主要风味贡献物质及其生物合成途径和其中涉及的主要酶展开讨论,对这些物质形成的遗传机理方面的国内外相关研究进行综合论述,就番茄果实风味研究存在的问题进行了分析,并对番茄品质研究前景进行展望,以期为今后番茄风味品质研究和育种工作提供参考。

关键词: 番茄, 风味, 品质, 可溶性糖, 有机酸, 挥发性芳香化合物, 酶

Abstract: Flavor is an important quality index of tomato, which has been widely concerned in recent years. The flavor of tomato includes sweetness, acidity and fragrance, which are related to the content of soluble sugar, organic acid and volatile aromatic compounds. In this paper, starting from the important components that affect the flavor of tomato and their contribution to the flavor of tomato, the main flavor contributing substances and their biosynthesis pathway of tomato fruit and the main enzymes involved were discussed, and the international research on the genetic mechanism of these substances formation were comprehensively discussed. The existing problems in the study of tomato fruit flavor were analyzed and the prospect of tomato quality research was proposed in order to provide reference for tomato quality research and breeding in the future.

Key words: tomato, flavor, quality, soluble sugar, organic acid, volatile aromatic compounds, enzyme

中图分类号:

S641.2

王同林, 叶红霞, 郑积荣, 李明. 番茄果实中主要风味物质研究进展[J]. 浙江农业学报, 2020, 32(8): 1513-1522.

WANG Tonglin, YE Hongxia, ZHENG Jirong, LI Ming. Research progress of main flavor compounds in tomato fruits[J]. , 2020, 32(8): 1513-1522.

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番茄果实中主要风味物质研究进展

Research progress of main flavor compounds in tomato fruits

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