Research progress of main flavor compounds in tomato fruits

doi:10.3969/j.issn.1004-1524.2020.08.22

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

• Review • Previous Articles

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

Abstract

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

CLC Number:

S641.2

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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Research progress of main flavor compounds in tomato fruits

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