University of Florida, Horticultural Sciences, PO Box 110690, Gainesville, FL 23611-0690 USA.
New Phytol. 2010 Jul;187(1):44-56. doi: 10.1111/j.1469-8137.2010.03281.x. Epub 2010 Apr 28.
It is generally accepted that the flavor quality of many fruits has significantly declined over recent decades. While some of this decline can be linked to selection for certain traits, such as firmness and postharvest shelf life, that run counter to good flavor, a major contributing factor has been the challenge of breeding for such a complex quality trait. Flavor involves integration of sugars, acids and a set of 20 or more volatile chemicals. Together, these compounds involve a large number of primary and secondary metabolic pathways, many of which have only recently been established. This review describes recent advances in the understanding of the pathways and genes controlling synthesis of the volatile components of flavor. Because of tomato's unique role as a model for fruit development, the review emphasizes advances in this fruit. In the last decade we have literally advanced from a list of chemicals known to influence flavor to a detailed understanding of how and where they are made. However, our knowledge of the regulation of the critical metabolic pathways is still limited. Nonetheless, the pieces are in place for rapid advances to be made in the manipulation of flavor chemistry in the immediate future.
人们普遍认为，近年来许多水果的风味质量都显著下降。虽然这种下降的部分原因可以归结为对某些特性的选择，如硬度和采后货架期，这些特性与良好的风味相悖，但一个主要的促成因素是培育如此复杂的质量特性所带来的挑战。风味涉及糖、酸和一组 20 种或更多挥发性化学物质的整合。这些化合物共同涉及大量的初级和次级代谢途径，其中许多途径直到最近才被确定。本文综述了近年来在理解控制风味挥发性成分合成的途径和基因方面的进展。由于番茄作为果实发育模型的独特作用，本文重点介绍了在这种果实中的进展。在过去的十年中，我们已经从一个已知影响风味的化学物质列表，发展到详细了解它们的产生方式和位置。然而，我们对关键代谢途径的调控的了解仍然有限。尽管如此，在可预见的未来，在操纵风味化学物质方面取得快速进展的条件已经具备。
