茄子风味品质研究进展

Research progress on flavor quality of eggplant

茄子原产于东南亚,引进我国后栽培面积日益扩大,是一种群众喜食的蔬菜。近年来,在茄子生产中发现其风味品质下降,失去对消费者的吸引力,进而影响了生产的发展,因此茄子风味品质急需改善。综述了国内外学者对茄子风味品质的研究进展,包含栽培管理措施、品质性状的遗传机制及贮藏保鲜等,并提出了未来茄子风味品质研究的发展方向,以期为茄子的生产提供帮助。

Eggplant was native to Southeast Asia,and its cultivation area has been expanding since its introduction to China.It is a popular vegetable among the public.In recent years,it has been found that the flavor quality of eggplant has decreased,losing its appeal to consumers,and thus affecting the development of production.Therefore,the flavor quality of eggplant urgently needs improvement.This paper summarizes the research progress of eggplant flavor quality by domestic and foreign scholars,including cultivation and management measures,genetic mechanism of quality traits,storage and preservation,and puts forward the development direction of eggplant flavor quality research in the future,in order to provide help for eggplant production.