利用野生种质进行草莓香味改良研究进展

凤梨草莓(Fragaria×ananassa)常规栽培种在抗性、风味等方面存在明显不足,其遗传背景相对狭窄,严重制约了突破性新品种的选育。利用野生种质资源开展种间杂交,是突破传统育种瓶颈的途径之一。野生黄毛草莓(Fragaria nilgrrensis)广泛分布于滇西北、川南、川东、川中和川东北等生态区,具有丰富的遗传多样性和不同果实风味。黄毛草莓果实的蜜桃香味受遗传、环境等影响,包含挥发性酯类、醇类和萜类等成分。本研究讨论了不同植物的香味相关的酯类合成酶,萜合成酶和萜类合成途径。这些研究结果表明,植物体内酯类、萜类产物代谢调控十分复杂,并对果实风味的形成具有至关重要的作用。开展黄毛草莓与凤梨草莓的种间杂交,将培育出具有更好香味性状的新品种。

Aroma Improvement by Utilizing Wild Fragaria Germplasm

Because of poor disease resistance and fruit aroma of Fragaria×ananassa with narrow genetic background, the promising cultivars are difficult to select. Utilizing interspecies crossing with wild germplasm can be a breakthrough in the breeding program. Fragaria nilgrrensis is widely distributed in southwest China, covering northwestern regions of Yunan, and southern regions, eastern regions, middle regions and northeastern regions of Sichuan. Fragaria nilgrrensis has genetic diversity and can produce different aroma profiles in different environments. The unique peach flavor produced from Fragaria nilgrrensis might be influenced by volatility esters, alcohol and terpene. In this review, the aroma compound, which is related to ester synthase, terpene synthase and terpene biosynthesis pathway in different plants, are discussed. The results indicate that the ester and terpene biosynthesis are complex and play an important role in the aroma formation in plants. Therefore, utilizing interspecies crossing with Fragaria nilgrrensis can improve fruit flavors.