|本期目录/Table of Contents|

[1]李春秀,李勋兰,孙海艳,等.柑橘果实萜类色素和挥发物生物合成研究进展[J].江苏农业科学,2021,49(12):20-28.
 Li Chunxiu,et al.Research progress on biosynthesis of terpenoid pigments and volatiles of citrus fruit[J].Jiangsu Agricultural Sciences,2021,49(12):20-28.
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柑橘果实萜类色素和挥发物生物合成研究进展(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第49卷
期数:
2021年第12期
页码:
20-28
栏目:
专论与综述
出版日期:
2021-06-20

文章信息/Info

Title:
Research progress on biosynthesis of terpenoid pigments and volatiles of citrus fruit
作者:
李春秀12李勋兰2孙海艳1梁国鲁1向素琼1韩国辉2
1.西南大学园艺园林学院,重庆 400716; 2.重庆市农业科学院果树研究所,重庆 401329
Author(s):
Li Chunxiuet al
关键词:
柑橘果实类胡萝卜素萜类挥发物萜类色素
Keywords:
-
分类号:
S666.01
DOI:
-
文献标志码:
A
摘要:
柑橘果实的色泽和香气品质主要由果实中的萜类色素和挥发物的种类和含量决定。2-C-甲基-D-赤藓醇-4-磷酸(MEP)和甲羟戊酸(MVA)途径合成共同前体异戊烯焦磷酸和二甲基丙烯焦磷酸,经八氢番茄红素合成酶和萜类合成酶的作用分别进入萜类色素和挥发物的合成代谢。本文介绍了柑橘果实萜类色素的组成及呈色特点、萜类挥发物的组成及香气特点,综述了萜类色素和挥发物的生物合成途径及关键基因、主要的转录调控因子和环境调控因子的研究现状,对该领域未来的研究方向提出了展望,为改善柑橘果实色泽和香气品质提供了参考。
Abstract:
-

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备注/Memo

备注/Memo:
收稿日期:2020-10-17
基金项目:重庆市技术创新与应用发展专项(编号:cstc2019jscx-msxmX0371);重庆市农业发展专项(NKY-2019AB006、NKY-2020AC006);重庆市基础与前沿创新专项(编号:cstc2016jcyjA0046);重庆市特色水果产业技术体系项目[编号:2020(3)03]。
作者简介:李春秀(1996—),女,重庆人,硕士研究生,主要从事果树遗传育种与生物技术研究。E-mail:li1378602852@163.com。
通信作者:韩国辉,男,博士,副研究员,主要从事果树遗传育种与生物技术研究,E-mail:hghui2007@126.com;向素琼,女,博士,研究员,主要从事果树遗传育种与生物技术研究,E-mail:xiangsq@swu.edu.cn。
更新日期/Last Update: 2021-06-20