草莓香味的形成和香味育种

 草莓的香味成分以酯类为主,在成熟的草莓果中酯的含量占总挥发物的25%～90%,酮类、呋喃、萜类和硫化物在草莓不同品种特征香味中也起重要作用。香味挥发物的产生受种类、品种、栽培条件、成熟度和采后因素的影响。乙酰转移酶和乙醇脱氢酶是酯类挥发物形成的关键酶类,果糖可能是呋喃形成的前体物。目前为止,丰香是草莓中香味最浓的品种之一,通过种间以及品种间杂交选育风味浓的品种是草莓育种家的主要目标。

Formation of Aroma Volatiles in Strawberry Fruit and Aroma Breeding

Strawberry aroma is composed predominately of esters, which comprise from 25% to 90% of the totalvolatiles in fresh ripe fruit. Ketones, furanones, terpenes and sulfur compounds are some important contributors tocharacteristic aroma in different strawberry cultivars. Many factors affect volatile formation including species, cultivars,cultural managements, maturity and postharvest handling and storage. Alcohol acyltransferase and dehydrogenase may betwo key enzymes involved with synthesis of esters volatiles in strawberry fruit. Fructose has been suggested as a precursorfor furanone synthesis. To dates, Toyonoka has been regarded as one of most intense aroma strawberry cultivars. Selectionof high flavor cultivar with nice aroma by interspecific and cultivars cross has been a main goal of many breeders in theworld.