摘要
果实品质在很大程度上取决于果实内所含糖的种类和数量,要提高果实的品质需深入了解果实内糖积累的机制,抓住关键的环节人为加以调控或在遗传特性上加以改良。本文综述了酿酒葡萄的糖代谢生理生化及分子生物学机制,并提出了国内外最新研究动态。
The grape quality depends on the kind and quantity of sugar in berries of grape to a great extent. In order to improve fruit quality, sugar accumulation mechanism in grape berries need be known thoroughly, and then the key step must be found, regulated and improved at hereditary characters. The physiological, biochemical, and molecular biology mechanism of sugar metabolism in wine grape were summarized in this article, and the newest research trends were put forward.
出处
《中外葡萄与葡萄酒》
2005年第1期7-9,共3页
Sino-Overseas Grapevine & Wine
关键词
酿酒葡萄
糖积累
分子生物学机制
Wine grape
Sugar accumulation
Molecular biology mechanism
