卢晓鹏;李菲菲;谢深喜;

• 1:湖南农业大学园艺园林学院
• 2:国家柑橘改良中心长沙分中心
• 3:湖南省农业科学院园艺研究所

摘要(Abstract)：

有机酸是果实主要的品质组分物质之一,直接影响柑橘果实的口感和风味。多数柑橘果实的柠檬酸占总酸含量的70%以上,是主要的有机酸类型。介绍了柑橘果实柠檬酸的代谢途径和国内外柑橘果实柠檬酸研究涉及的果实类型及有机酸特点,综述了参与调控柑橘果实柠檬酸积累的相关基因,指出了柠檬酸合成相关基因CS在不同报道中的功能差异,整理了目前报道的柠檬酸降解相关的Aco、IDH、ACL、GAD、GS基因以及贮藏相关的PH、AHA基因在影响柑橘果实柠檬酸含量中的作用;特别指出了近年来报道的调控柑橘果实柠檬酸积累的相关转录因子研究。柑橘果实柠檬酸积累是一个复杂的过程,受多种因素影响,与其他果实性状研究相比其研究还处于起步阶段。为此,笔者对调控柑橘果实柠檬酸积累的重要基因研究进行了综述,分析了研究现状和存在的不足并展望了今后的研究方向,旨在为柑橘果实柠檬酸代谢研究提供参考。

关键词(KeyWords)： 柑橘果实;柠檬酸;基因

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31401824);; 湖南省教育厅资助科研项目(17B127);; 国家现代农业(柑橘)产业技术体系(CARS-027);; 湖南省自然科学基金(2017JJ3168)

作者(Authors): 卢晓鹏;李菲菲;谢深喜;

DOI: 10.13925/j.cnki.gsxb.20170196

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