Advances in Aroma Compounds Biosynthesis of Peach Fruit

ACTA HORTICULTURAE SINICA ›› 2013, Vol. 40 ›› Issue (9): 1679-1690.

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Advances in Aroma Compounds Biosynthesis of Peach Fruit

XI Wan-peng^1,2，YU Song-lin²，and ZHOU Zhi-qin^1,*

1College of Horticulture and Landscape Architecture，Southwest University，Chongqing 400716，China；2Agriculture College of Shihezi University，Shihezi，Xinjiang 832000，China

Online:2013-09-25 Published:2013-09-25

Abstract

Abstract: In this paper，the aroma composition，characteristic aroma components and aroma smell characters of peach fruit were introduced. Biosynthetic pathway and key biosynthetic genes studies were reviewed. Factors influencing aroma quality of peach fruit and the regulation role of ethylene to aroma quality were summarized. Works and methods in the future were put forward，in an attempt to provide information for further studies in the field.

Key words: peach, fruit, aroma compound, biosynthesis, regulation

CLC Number:

S 662.1

XI Wan-Peng, YU Song-Lin, ZHOU Zhi-Qin. Advances in Aroma Compounds Biosynthesis of Peach Fruit[J]. ACTA HORTICULTURAE SINICA, 2013, 40(9): 1679-1690.

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Advances in Aroma Compounds Biosynthesis of Peach Fruit

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