食品科学2026，Vol.47Issue(8)：411-420,10.DOI:10.7506/spkx1002-6630-20250924-191
光调控番茄辣椒采后感官品质及风味干预机制
Light Regulation of Postharvest Sensory Qualities and Flavor Modulation in Tomatoes and Peppers:A Review
摘要
Abstract
As important economic crops,tomatoes and peppers are prone to postharvest deterioration in sensory qualities such as flavor,color,and firmness,thereby significantly reducing their market value.As a chemical-free approach,light regulation technology shows promising potential in delaying postharvest quality decline and preserving the sensory and nutritional attributes of these crops.This review examines how light exposure influences the multidimensional sensory qualities of postharvest tomatoes and peppers,with a focus on key metabolic pathways including fatty acid degradation,carotenoid cleavage,amino acid metabolism,and sucrose metabolism that contribute to the formation of characteristic flavor compounds under light treatment.A flavor-related metabolic network is proposed,offering valuable insights for the targeted improvement of postharvest sensory qualities in tomatoes and peppers,as well as for the development and application of light-based technologies to reduce postharvest losses and enhance preservation.关键词
光/风味/颜色/硬度/代谢途径Key words
light/flavor/color/firmness/metabolic pathways分类
轻工纺织引用本文复制引用
詹嘉琪,苏比努尔·艾合买提,吴继红,郭涛,王欣,赵靓,廖小军,劳菲..光调控番茄辣椒采后感官品质及风味干预机制[J].食品科学,2026,47(8):411-420,10.基金项目
"十四五"国家重点研发计划重点专项(2023YFD1600203) （2023YFD1600203）
中国农业大学2115人才工程项目 （）
