摘要
果实有机酸(特别是柠檬酸和苹果酸)含量是决定甜度或糖酸比等风味品质的一个重要指标,因此,调节酸度提高果实品质一直是园艺领域的主要目标之一。果实内有机酸代谢与调控是一个极为复杂的过程,牵涉到合成、转运、贮存和降解,这些生物学过程均受到果实类型、基因型、果实发育、环境条件和栽培管理的综合影响。经过多年的遗传研究,一些与果实酸度连锁或相关的基因已经被克隆或鉴定,并且运用分子生物学手段在基因表达水平上解释了酸度调控机制,最近又引入系统生物学从系统水平上探测了柑桔和苹果果实酸度的基因调控网络,所有这些进展为最终应用分子遗传学手段改进果实糖酸品质提供了基础。
引文
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