摘要
茄子原产于东南亚,引进我国后栽培面积日益扩大,是一种群众喜食的蔬菜。近年来,在茄子生产中发现其风味品质下降,失去对消费者的吸引力,进而影响了生产的发展,因此茄子风味品质急需改善。综述了国内外学者对茄子风味品质的研究进展,包含栽培管理措施、品质性状的遗传机制及贮藏保鲜等,并提出了未来茄子风味品质研究的发展方向,以期为茄子的生产提供帮助。
Eggplant was native to Southeast Asia,and its cultivation area has been expanding since its introduction to China.It is a popular vegetable among the public.In recent years,it has been found that the flavor quality of eggplant has decreased,losing its appeal to consumers,and thus affecting the development of production.Therefore,the flavor quality of eggplant urgently needs improvement.This paper summarizes the research progress of eggplant flavor quality by domestic and foreign scholars,including cultivation and management measures,genetic mechanism of quality traits,storage and preservation,and puts forward the development direction of eggplant flavor quality research in the future,in order to provide help for eggplant production.
作者
刘洁
张继宁
阎世江
LIU Jie;ZHANG Jining;YAN Shijiang(Publicity and United Front Department,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China;College of Horticulture,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)
出处
《中国瓜菜》
CAS
北大核心
2023年第7期8-11,共4页
China Cucurbits And Vegetables
基金
山西省专利转化专项计划项目(202202045)
山西农业大学生物育种工程项目(YZGC115)。
关键词
茄子
栽培管理
贮藏保鲜
品质性状
风味品质
Eggplant
Cultivation management
Storage and preservation
Quality traits
Flavor quality
