Molecular Regulatory Mechanisms Affecting Fruit Aroma

Foods Pub Date : 2024-06-14 DOI:10.3390/foods13121870
Haifei Lu, Hongfei Zhao, Tailin Zhong, Danwei Chen, Yaqiong Wu, Zhengwan Xie
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引用次数: 0

Abstract

Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.
影响水果香气的分子调控机制
香气是植物水果的一个重要品质特征,由植物细胞中的挥发性有机化合物(VOC)产生,主要是萜烯、醛、醇、酯、酮和其他次生代谢物。各种水果的挥发性有机化合物含量差异很大。合成挥发性有机化合物的主要途径是萜类化合物、苯丙氨酸和脂肪酸的生物合成途径,其中涉及几个关键的酶编码基因、转录因子(TF)和表观遗传因子。本文综述了水果中主要挥发性成分的主要合成途径,总结了关键基因和转录因子对香气形成调控的研究,归纳了影响水果香气形成的因素,介绍了改善水果风味品质的相关研究,最后提出了潜在的挑战并展望了未来的研究方向。该研究为进一步精确控制果实香气品质和品种改良提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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