辣椒杂志2025，Vol.23Issue(4)：1-11,11.
辣椒果实类胡萝卜素与挥发性香味物质合成调控研究进展
Research Progress in the Regulatory Mechanisms of Carotenoid and Volatile Aroma Compound Biosynthesis in Chili Pepper Fruits
摘要
Abstract
Color and aroma are important quality traits of chili pepper fruits.Pigments and volatile aroma compounds play a synergistic role in the growth,development and reproduction of chili peppers.Taking carotenoids,which exert a significant impact on the color of chili pepper fruits,and volatile aroma compounds,which determine flavor quality,as the research starting points,this paper reviews the research progress in the biosynthesis,accumulation and genetic regulation of carotenoids and volatile aroma compounds in chili peppers from the perspectives of component composition,metabolic pathways and transcriptional regulation,based on the latest research findings at home and abroad.In addition,this paper summarizes the correlation between these two classes of substances and discusses the unsolved problems in the research on carotenoids and volatile aroma compounds in chili peppers,aiming to provide a reference for the research on fruit quality and metabolism of chili peppers.关键词
辣椒/类胡萝卜素/挥发性香味物质/合成调控Key words
chili pepper/carotenoids/volatile aroma compounds/biosynthetic regulation引用本文复制引用
姚进颖,赵珮,王美琪,杨曼曼,唐鹏,邹学校,李大伟,王瑾,刘峰..辣椒果实类胡萝卜素与挥发性香味物质合成调控研究进展[J].辣椒杂志,2025,23(4):1-11,11.基金项目
湖南省自然科学基金青年基金项目(2024JJ6244) （2024JJ6244）
