草莓特征香气生物合成途径研究进展及育种应用展望OA

The aroma of strawberry is central to its flavor quality and commercial value.Improvement of aroma quality has become an important goal in the breeding of high-quality strawberry varieties.However,the formation of strawberry aroma components is extremely complex.This article systematically reviews the research progress on the characteristic aroma of strawberry,with a focus on the main aroma components,including key aromatic compounds such as esters,furanones,terpenes and sulfur-containing compounds.It provides a detailed analysis of the biosynthetic pathways of these compounds through metabolic routes such as fatty acid,amino acid,terpenoid and carbohydrate metabolism,and summarizes the functions of key enzyme genes(for example,FaAAT2,FaQR and FaNES1).At the molecular regulatory level,the complex regulatory network composed of structural gene expression,transcription factors,plant hormones(particularly abscisic acid)and epigenetic mechanisms is discussed.Finally,the breeding strategies for aroma quality improvement are reviewed,including the utilization of wild germplasm resources,marker-assisted selection and the application of modern biotechnologies such as gene editing.Prospects for future research,including further elucidation of regulatory networks,identification of novel genes and the development of molecular design breeding are also outlined,aiming to provide a theoretical basis for the cultivation of new high-quality strawberry varieties.