Gao Luyao, Hao Ning, Wu Tao, Cao Jiajian
College of Horticulture, Hunan Agricultural University, Changsha, China.
Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, Changsha, China.
Front Plant Sci. 2022 Mar 8;13:836515. doi: 10.3389/fpls.2022.836515. eCollection 2022.
The quality of vegetables is facing new demands in terms of diversity and nutritional health. Given the improvements in living standards and the quality of consumed products, consumers are looking for vegetable products that maintain their nutrition, taste, and visual qualities. These requirements are directing scientists to focus on vegetable quality in breeding research. Thus, in recent years, research on vegetable quality has been widely carried out, and many applications have been developed via gene manipulation. In general, vegetable quality traits can be divided into three parts. First, commodity quality, which is most related to the commerciality of plants, refers to the appearance of the product. The second is flavor quality, which usually represents the texture and flavor of vegetables. Third, nutritional quality mainly refers to the contents of nutrients and health ingredients such as soluble solids (sugar), vitamin C, and minerals needed by humans. With biotechnological development, researchers can use gene manipulation technologies, such as molecular markers, transgenes and gene editing to improve the quality of vegetables. This review attempts to summarize recent studies on major vegetable crops species, with , and as examples, to analyze the present situation of vegetable quality with the development of modern agriculture.
蔬菜质量在多样性和营养健康方面正面临新的要求。随着生活水平和消费产品质量的提高，消费者正在寻找能够保持其营养、口感和视觉品质的蔬菜产品。这些要求促使科学家在育种研究中关注蔬菜质量。因此，近年来，关于蔬菜质量的研究广泛开展，并且通过基因操作开发了许多应用。一般来说，蔬菜质量性状可分为三个部分。首先是商品品质，它与植物的商业性最为相关，指的是产品的外观。其次是风味品质，它通常代表蔬菜的质地和风味。第三，营养品质主要指人类所需的营养成分和健康成分的含量，如可溶性固形物（糖）、维生素C和矿物质。随着生物技术的发展，研究人员可以使用基因操作技术，如分子标记、转基因和基因编辑来提高蔬菜质量。本综述试图以……、……和……为例，总结近期关于主要蔬菜作物品种的研究，以分析现代农业发展下蔬菜质量的现状。
