生物技术通报2026，Vol.42Issue(3)：60-78,19.DOI:10.13560/j.cnki.biotech.bull.1985.2025-1358
番茄风味物质代谢途径解析与分子育种研究进展
Advances in the Elucidation of Metabolic Pathways and Molecular Breeding for Tomato Flavor
摘要
Abstract
As one of the most widely consumed fruits and vegetables worldwide,tomato flavor quality directly influences consumer experience and market value.With the rising of income per capita and the upgrading of consumption patterns in China,market demand for high-quality tomatoes has become increasingly urgent.However,the complexity of the genetic regulation of flavor traits,together with limitations in detection technologies and the long-standing emphasis of traditional breeding on agronomic traits such as yield,disease resistance,storage and transport tolerance,has led to a general decline in tomato fruit flavor quality,making it difficult to meet consumer expectations.Therefore,an in-depth understanding of the biosynthetic mechanisms of flavor metabolites and their genetic regulatory networks is critical for the precise improvement of tomato flavor.This review systematically summarizes recent cutting-edge advances,both domestically and internationally,in the biosynthetic and metabolic pathways of tomato flavor compounds and their underlying genetic regulatory mechanisms.It focuses on a multi-omics integration framework for the genetic improvement technology system of tomato flavor.By comprehensively collecting multidimensional omics data—including phenomics,metabolomics,transcriptomics,and genomics—from diverse tomato germplasm resources,and integrating machine learning and bioinformatics approaches,key functional genes and regulatory loci controlling flavor formation can be precisely identified.These discoveries,when combined with modern molecular breeding technologies,enable the efficient and targeted development of new tomato varieties with superior flavor.Furthermore,this review examines major technological bottlenecks in tomato flavor breeding,including the establishment of standardized quantitative evaluation systems for flavor components,the elucidation of genetic regulatory mechanisms underlying flavor traits,and the synergistic improvement of trade-off traits(e.g.,flavor vs.yield and resistance).It also proposes targeted future research directions and strategies aimed at promoting a transition in tomato flavor breeding from a traditional producer-oriented paradigm to a consumer-oriented approach.Collectively,this framework provides theoretical foundations and technical pathways for the precise genetic improvement of flavor traits in tomatoes and other crops,thereby supporting the high-quality development of China's agricultural and seed industries.关键词
番茄/风味/多组学/遗传机制/代谢途径/分子育种/人工智能/感官评价Key words
tomato/flavor/multi-omics/genetic mechanisms/metabolic pathways/molecular breeding/artificial intelligence/sensory evaluation引用本文复制引用
姜喆卉,王小龙,王守创,周科..番茄风味物质代谢途径解析与分子育种研究进展[J].生物技术通报,2026,42(3):60-78,19.基金项目
国家自然科学基金项目(32402586) （32402586）
