园艺作物果实液泡糖、酸转运与转化研究进展

Recent advance on vacuolar sugar and acid transportation and conversion in horticultural fruit

糖、酸是果实风味的重要组成部分。作为糖、酸等代谢物的主要贮藏场所,液泡在园艺作物果实风味形成过程中起重要作用。液泡中糖、酸组成受膜载体转运特性及液泡内代谢酶催化特性的协同影响。本文总结了园艺作物果实液泡膜糖、酸转运载体类型及其转运特性,探讨了质子泵在液泡糖、酸积累过程中的作用,并对液泡内糖、酸转化的研究进展进行了概述。在此基础之上,整合并构建了园艺作物果实液泡糖、酸转运与转化的初级模型,以期为后续研究提供指导。

Sugar and acid are important contributors to fruit flavor. As the primary storage organelle for sugar and acid,vacuole plays an important role in the formation of flavor in fruit of horticultural crops. The composition of sugar and acid in vacuole is determined by characteristic of transporters on the tonoplast as well as catalytic feature of enzymes inside the vacuole. In this review,information on the type and characteristic of vacuolar sugar and acid transporters in horticultural fruit was summarized firstly;subsequently,the role of proton pump during sugar and acid transportation was discussed;finally,sugar and acid conversion in vacuole was also described . Based on this,the primary model of sugar and acid transportation and conversion in the vacuole from horticultural fruit was integrated and constructed in order to provide clue for further study.