甜瓜果实香气形成机理及影响因素研究进展

摘要：香气成分是评价甜瓜果实品质的主要指标之一，其形成不仅与品种类型有关，也受到了外界因 素的影响，相关机理非常复杂。为了促进高品质甜瓜产业的发展及甜瓜香气品质的改良，综述了甜瓜果 实含有的香气成分及其合成机理，总结了果实成熟度、呼吸类型、植物生长调节物质及施肥和土壤盐分 对甜瓜果实香气形成的影响，并且展望了盐胁迫对香气合成的影响机理研究将进一步成为甜瓜果实香气 合成机理的研究热点。

Progress of Research on Aroma Formation Mechanism and Infl uencing Factors of Melon

Abstract: Aroma component was one of the main indicators for evaluating melon quality, and its formation was not only related to variety, but also infl uenced by external factors, and the related mechanisms were very complex. To promote the development of high quality melon industry and improve the melon aroma quality, the aroma components contained in melon and their synthesis mechanisms was reviewed, and the effects of fruit maturity, respiration type, plant growth regulator, fertilization and soil salinity on melon fruit aroma formation was summarized, it was also outlook that the mechanism of the effect of salt stress on aroma synthesis would further become a hot spot for research on the mechanism of aroma synthesis in melon fruits.