http://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
http://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
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http://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
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http://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2019, Vol. 46 ›› Issue (9): 1825-1841.doi: 10.16420/j.issn.0513-353x.2018-0636

• 综述 • 上一篇    下一篇

辣椒果实主要品质性状遗传和代谢物组成研究进展

张正海,曹亚从,于海龙,王立浩*,张宝玺*   

  1. 中国农业科学院蔬菜花卉研究所,北京 100081
  • 出版日期:2019-09-25 发布日期:2019-09-25
  • 基金资助:
    国家重点研发计划项目 (2017YFD0101900);国家现代农业产业技术体系建设资金项目(CARS-25);中国农业科学院科技创新工程项目(CAAS-ASTIP-IVFCAAS);农业部园艺作物生物学与种质创制重点实验室项目

Genetic Control and Metabolite Composition of Fruit Quality in Capsicum

ZHANG Zhenghai,CAO Yacong,Yu Hailong,WANG Lihao*,and ZHANG Baoxi*   

  1. Institute of Vegetables & Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China
  • Online:2019-09-25 Published:2019-09-25

摘要: 辣椒果实含有的辣椒素、类胡萝卜素、维生素、类黄酮和挥发性有机化合物等代谢物质,决定了辣椒果实颜色、营养和风味等品质性状。本文综述了辣椒素合成的遗传及调控、辣椒果色的遗传和类胡萝卜素合成、果实类黄酮含量QTL定位和风味物质种间转育等研究进展。

关键词: 辣椒, 果实品质, 果色, 风味, 代谢组

Abstract: Pepper fruit contains capsaicinoids,carotenoids,vitamins,flavonoids and volatile organic compounds,which are responsible for the fruit color,nutritional and flavor quality. This paper reviews the genetic regulation of capsaicinoid biosynthesis,genetic control of fruit color and carotenoid synthesis,QTL analysis of flavonoids and interspecific introgression for flavors.

Key words: Capsicum, fruit quality, fruit color, flavor, metabolome

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