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.

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