番茄香气品质改良综述

Review on Aroma Quality Improvement of Tomato

番茄作为设施栽培的重要经济作物,其挥发物质具有抗癌、抗炎、吸引种子传播者等特性,同时在很大程度上决定了商品等级和消费者的接受度,是衡量果实品质的一个重要指标,故成为改良番茄品质的一个重要发展方向。番茄的香气受到基因型、成熟度、栽培条件和采后贮藏条件等因素的影响。目前番茄脂肪酸衍生物、氨基酸衍生物、苯丙烷类物质和萜类化合物四种类型的挥发物合成途径已被揭示。近年来,由于育种家们对番茄果实农艺性状的不断追求,番茄的风味品质随着驯化育种的进程在不断下降。随着人们生活水平的提高,对番茄果实品质要求也有所提高,利用不同的技术手段提升番茄风味品质是番茄育种工作者的重要目标之一。传统的育种技术过程缓慢、复杂且具有物种间的局限性,而代谢工程学具有准确、直接、高效的特点,可以定向地通过外源基因的引入和调控内源基因对番茄香气进行改良,提高改良效率。番茄香气关键数量性状基因座(QTL)的发掘也为代谢工程学提供理论支持。综述了番茄果实的挥发性成分及影响因素、挥发物合成机制、挥发物代谢合成酶的重要性和代谢工程学香气品质改良措施,并分析了代谢工程学对番茄香气改良的不足,指出了番茄香气改良的未来潜在研究方向,以期为阐明番茄果实香气改良提供理论依据。

As an important cash crop cultivated by facilities,tomato has the characteristics of anti-cancer,anti-inflammatory,attracting seed dispersers,etc.,and at the same time largely determines the commodity grade and consumer acceptance,which is an important indicator to measure the quality of fruit,so it has become an important development direction for improving tomato quality.The aroma of tomatoes is affected by factors such as genotype,maturity,cultivation conditions and postharvest storage conditions.At present,the synthesis pathways of four types of volatiles of tomato fatty acid derivatives,amino acid derivatives,phenylpropane substances and terpenes have been revealed.In recent years,due to the continuous pursuit of agronomic traits of tomato fruits by breeders,the flavor quality of tomato has been declining with the process of domestication breeding.With the improvement of people's living standards,the quality requirements for tomato fruits have also improved,and the use of different technical means to improve the flavor quality of tomato is one of the important goals of tomato breeders.Traditional breeding technology process is slow,complex and has the limitations of species,while metabolic engineering has the characteristics of accuracy,directness and efficiency,which can improve tomato aroma through the introduction of exogenous genes and regulation of endogenous genes to improve the improvement efficiency.The discovery of the key QTL of tomato aroma also provides theoretical support for metabolic engineering.In this paper,the volatile components and influencing factors,the mechanism of volatile synthetase,the importance of volatile synthetic enzyme metabolism and the measures for improving aroma quality in metabolic engineering are reviewed,and the shortcomings of metabolic engineering on tomato aroma improvement are analyzed,moreover,the potential future research directions of tomato aroma improvement are pointed out,aiming to provide a theoretical basis for elucidating tomato fruit aroma improvement.