| 桃果实香气物质生物合成研究进展 |
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| 引用本文： | 席万鹏,郁松林,周志钦.桃果实香气物质生物合成研究进展[J].园艺学报,2013,40(9):1679-1684. |
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| 作者姓名： | 席万鹏 郁松林 周志钦 |
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| 作者单位： | 1西南大学园艺园林学院，重庆 400716；2 石河子大学农学院，新疆石河子 832000 |
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| 基金项目： | 国家自然科学基金项目（31260467）；中央高校基本科研业务费专项（XDJK2013A014）；西南大学引进人才计划项目（SWU112075）；重庆高校创新团队建设计划项目（KJTD201333） |
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| 摘 要： | 介绍了桃果实香气物质组成、特征香气成分及其香味特点，综述了桃果实香气物质生物合成途径及关键基因的研究现状，总结了影响桃果实香气品质形成的主要因素和乙烯对香气物质合成的调控作用，提出了未来桃果实香气研究应开展的工作与方法，旨在为进一步开展本领域研究提供信息。
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| 关 键 词： | 桃 果实 香气 合成 调控 |
Advances in Aroma Compounds Biosynthesis of Peach Fruit |
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| XI Wan-Peng,YU Song-Lin,ZHOU Zhi-Qin.Advances in Aroma Compounds Biosynthesis of Peach Fruit[J].Acta Horticulturae Sinica,2013,40(9):1679-1684. |
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| Authors: | XI Wan-Peng YU Song-Lin ZHOU Zhi-Qin |
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| Institution: | 1.Institute of Hematology, the First Clinical Medical College, Jinan University, Guangzhou 510632, China;2.TEDA Life Science and Technology Research Center, Institute of Hematology, Chinese Academy of Medical Sciences, Tianjin 300457, China;3.State Key Laboratory of Experimental Hematology, Institute of Hematology, Chinese Academy of Medical Sciences and Peking Union Medical College, Tianjin 300020, China. |
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| Abstract: | In this paper，the aroma composition，characteristic aroma components and aroma smell characters of peach fruit were introduced. Biosynthetic pathway and key biosynthetic genes studies were reviewed. Factors influencing aroma quality of peach fruit and the regulation role of ethylene to aroma quality were summarized. Works and methods in the future were put forward，in an attempt to provide information for further studies in the field. |
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| Keywords: | peach fruit aroma compound biosynthesis regulation |
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