桃果实芳香挥发物及其生物合成研究进展

Recent Progress in Research on the Composition and Synthesis of Aroma Volatiles in Peach Fruits

香气是反映桃果实风味品质的重要指标,近年来受到人们的广泛关注。现已从桃果实中鉴定出100多种挥发性香气成分,桃果实中芳香物质的合成受到遗传因素和外界环境等内外两类因素影响,相关酶控制其生物合成过程。本文从桃果实的芳香挥发物的组成成分及对桃果实香气的贡献角度,对桃果实主要挥发性芳香物质及其生物合成途径和其中涉及的主要酶展开讨论,分析不同品种及成熟度、不同贮藏条件和栽培管理措施等采前和采后因素对桃果实香气成分和含量的影响,就桃果实芳香代谢存在的问题进行了分析,并对前景进行展望,以期对今后的桃果实香气相关研究提供参考。

In recent years, the aroma has caught wide attention as an important indicator for the flavor quality of peach fruits. Over 100 kinds of volatile aroma components have been identified from peach fruits. The aroma volatiles in peach fruits are affected by genetic factors and external environment. The key enzymes regulating the biosynthesis of aroma components have been demonstrated. Since the composition of aroma volatiles in peach fruits and their contributions to peach flavor have been reported, the major aroma volatiles and key enzymes involved in their biosynthesis in peach fruits are reviewed in this paper. The effects of preharvest and postharvest conditions such as maturity, variety, storage conditions and cultivation management measures on aroma components and contents are discussed. Finally, some issues concerning the aroma metabolism of peach fruits are also analyzed and future research prospects are proposed. In conclusion, we hope this paper could provide references for further studies on aroma volatile components in peach fruits.