摘要
苦味是葫芦科蔬菜重要的感官品质之一,本文综述了近年来该领域国内外主要研究成果,主要从以下方面进行论述:苦味物质组成,苦味检测方法,苦味形成与品种遗传特性,苦味形成与环境条件及栽培管理,相关分子标记与功能基因的精细定位。并对今后葫芦科蔬菜苦味的研究方向进行了展望,以期为葫芦科蔬菜苦味的深入研究提供参考。
Bitterness is one of the important organoleptic qualities of Cucurbitaceae vegetables. This paper reviewed the main research achievements in this field at home and abroad.The following aspects were reviewed including the bitter substance composition,testing methods for bitterness, bitterness formation and variety genetic characteristics,bitterness formation and environmental condi-tions and cultivation management,related molecular markers and fine mapping of function genes.The paper also prospected the direction for future research on bitterness of Cucurbitaceae vegetables,so as to provide reference for further studies on bitterness of Cucurbitaceae vegetables.
出处
《中国蔬菜》
北大核心
2013年第12X期1-9,共9页
China Vegetables
基金
"十二五"国家科技支撑计划项目(2012BAD02B03)
黑龙江省教育厅项目(1251xnc102)
关键词
葫芦科蔬菜
苦味
遗传
分子标记
综述
Cucurbitaceae vegetables
Bitterness
Heredity
Molecular marker
Review
