| 番茄果实品质形成及其分子机理研究进展 |
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| 引用本文： | 尚乐乐,宋建文,王嘉颖,张余洋,叶志彪. 番茄果实品质形成及其分子机理研究进展[J]. 中国蔬菜, 2019, 1(4): 21-28 |
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| 作者姓名： | 尚乐乐 宋建文 王嘉颖 张余洋 叶志彪 |
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| 作者单位： | 华中农业大学园艺林学学院，园艺植物生物学教育部重点实验室，湖北武汉 430070 |
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| 基金项目： | 国家大宗蔬菜产业技术体系项目（CARS-23-A03），武汉市
设施蔬菜产业技术体系项目（HBT-17180064-180398） |
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| 摘 要： | 番茄营养丰富、风味独特，是世界上消耗量最大的蔬菜之一，近年来人们对番茄品质有着越来越高的要求。影响番茄品质的化学组分包括糖、有机酸、VC、类胡萝卜素等代谢物，它们决定番茄果实独特的风味、营养和外观品质，影响番茄产品的商品性。本文论述了这些物质的代谢途径及其内在调控机制，旨在为番茄品质改良提供新的思路和方法。
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| 关 键 词： | 番茄 品质 糖 酸 VC 类胡萝卜素 综述 |
Research Progress on Quality Formation and Molecular Mechanism of Tomato Fruit |
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| SHANG Le-le,SONG Jian-wen,WANG Jia-ying,ZHANG Yu-yang,YE Zhi-biao. Research Progress on Quality Formation and Molecular Mechanism of Tomato Fruit[J]. China Vegetables, 2019, 1(4): 21-28 |
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| Authors: | SHANG Le-le SONG Jian-wen WANG Jia-ying ZHANG Yu-yang YE Zhi-biao |
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| Affiliation: | College of Horticulture and Forestry，Key Laboratory of Horticultural Plant Biology，Ministry of Education，Huazhong;Agricultural University，Wuhan 430070，Hubei，China |
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| Abstract: | Tomato is rich in nutrition and unique in flavor．It is one of the largest consumption vegetablesin the world．Recently，people have increasing requirements on tomato quality．Chemical componentsaffecting tomato quality include sugar，organic acids，vitamin C and carotenoids，etc. metabolites，determining the unique flavor，nutrients and appearance quality of tomato fruits and affecting the commodityquality of tomato products．This paper expounded the metabolic pathway and internal regulatory mechanism ofthese metabolites，aiming at providing new ideas and methods for improving tomato quality. |
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| Keywords: | Tomato Quality Sugar Acid Vitamin C Carotenoid Review |
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