Progress on the Metabolic Basis and Regulation Mechanism of Fruit Flavor

doi:10.7525/j.issn.1673-5102.2021.03.019

Abstract

Abstract:

Fruit flavor substances have the characteristics of organ specificity， development specificity， and environmental specificity， and their metabolic mechanism is the material basis of fruit regulation. Ethylene is an important signal molecule in the process of plant growth and development， and has a unique regulatory effect on the synthesis and metabolism of fruit flavor substances. With the maturity and development of multi-organization technology， the use of ethylene to regulate key enzyme activities and gene families and characteristic effect compound genes in the process of flavor substance metabolism to achieve fruit quality improvement has become one of the main methods of fruit flavor regulation. Based on the research of fruit flavors at home and abroad in recent years， this article summarizes the metabolic basis of fruit flavors， regulatory mechanisms， the response of flavors to ethylene， and the research progress of bioinformatics in fruit flavors， and proposes future regulatory directions Three prospects are presented， hoping to provide a certain theoretical reference for the improvement of fruit flavor and nutrition and the purpose of fruit regulation.

Key words: fruit flavor, metabolic basis, metabolic regulation mechanism, bioinformatics

CLC Number:

S789.5

Hua-Feng CHEN, Yu-Qing TANG, Ya-Jie PAN, Xiao-Rui GUO. Progress on the Metabolic Basis and Regulation Mechanism of Fruit Flavor[J]. Bulletin of Botanical Research, 2021, 41(3): 474-480.

Figures/Tables 2

Table 1

Table 2

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前体物质 Precursor substance	形成的芳香物 Aromatics formed	合成途径 Synthetic pathway	合成发育阶段 Synthetic development stage	举例 Example
脂肪酸	直链脂肪族醇、醛、酮和酯类物质	β-氧化脂氧合酶(LOX)氧化	果实成熟过程中产生	C8-C12内酯化合物具有类似椰子、桃的香味
氨基酸	支链脂肪族醇、醛、酮和酯类物质	氨基酸代谢转氨基作用	果实成熟过程中产生，而非细胞分裂过程	苯丙氨酸、酪氨酸通过莽草酸途径合成香精油
羟基酸	烯萜类化合物	甲戊二羟酸途径（MVA）	在番茄中形成于绿果阶段	橘子中发现萜类物质占挥发物的85%~95％
单糖和糖苷	羧酸酯和含硫的酯	水解等		十字花科植物特征物质的合成
色素	挥发物质如C8、C13、C18 直链和环状异戊二烯(C5)等组分	降解	果实形成过程中，多在细胞分裂后发生	番茄红素和类胡萝卜素都可降解生成挥发物质

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