桃果实中糖酸物质代谢的影响因素研究进展

糖酸组分及其含量对果实内在品质有着重要的影响,是决定果实风味的重要指标。分析了桃果实内的糖酸组分及其代谢特点,并从影响桃糖酸组分内在因素(品种、种质等)、环境因素(温度、光照、水分等)以及相应的栽培条件(砧木和树型、疏花和疏果、修剪、套袋和激素等)的分析,阐释这些因素对桃果实糖酸物质的形成特点,旨在为桃果品质的提升提供参考。

Review on the Factors to Influence on the Metabolism of Sugars and Acids in Peach Fruit

Nutritional and flavor quality is closely dependent on the composition of sugars and acids in peach fruit. In the paper, the composition of sugars and acids and the characteristics of their metabolism in peach fruit were reviewed, on the basis of understanding inherent factors, i.e. genotype and idioplasm, and environmental factors i.e. temperature, light, water, which mainly influence on the components of sugar and acid in peach fruit. The cultivating practices, related to rootstock and tree architecture, flower and fruit thinning, pruning, bagging and hormones, etc were involved in the discussion on the impacts of sugar and acid composition, in order to present some theoretical guide to improve peach fruit quality.