Molecular research progress in fruit astringent | 果实涩味分子研究进展
2013
Luo Xiaowen, Yangzhou University, Yangzhou (China), College of Horticulture and Plant Protection | Liu Min, Yangzhou University, Yangzhou (China), College of Horticulture and Plant Protection | Qi Xiaohua, Yangzhou University, Yangzhou (China), College of Horticulture and Plant Protection
Chinese. 涩味严重影响果实的风味品质，大多数作物果实中主要的涩味物质是单宁，因其对果实品质及人体的重要作用，成为近年来研究的热点。迄今，对单宁的生物合成路径和调控等方面的研究已有了较大进展。本文综述了果实单宁的化学特性、生物合成途径，以及合成途径中关键基因的调控等方面的研究现状和发展趋势，提出了今后这一领域需要研究的主要方向，以期进一步开展对单宁形成中不同环境因素和诱导因子的作用、转录因子的调控机理等方面的研究，运用现代分子生物学技术，调控果实中涩味物质的合成，改善其风味品质。
Show more [+] Less [-]English. Astringent is one of the most important factors to fruit quality, tannin plays an important part in astringent taste, and become the research focus because of its important role to the fruit quality and the human body. Now, it has a great progress in the biosynthetic pathway and regulation of tannin, here we give reviews on the study status of its chemical characteristics, biosynthetic pathway and the regulate methods of key genes, and put forward on the future direction and main problems to research in this field. We will conduct futher research on the functions of various environmental factors and inducing factors, the regulation mechanism of transcription factors and different molecular biology techniques. We will regulate the biosynthetic pathway of fruit tannin and improve the quality of the fruit flavors.
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