中国果树Issue(4)：5-14,10.DOI:10.16626/j.cnki.issn1000-8047.2026.04.002
梨多酚类物质研究进展
Research progress on polyphenols in pears
摘要
Abstract
Pear is one of the three major temperate fruits in China,with a long cultivation history,rich nutritional value,and wide consumer acceptance.Polyphenolic compounds are a class of natural organic compounds containing multiple phenolic hydroxyl groups.As important secondary metabolites in plants,they have strong antioxidant abilities.The composition and content of polyphenolic substances in pear fruits not only affect the fruit color but also further affect the flavor quality of the fruits,which is one of the important indicators for evaluating the quality of pear fruits.This paper systematically reviews the main progress in the research field of pear fruit polyphenols in recent years,and summarizes the types and functions of polyphenolic substances,extraction methods of phenolic substances in pear fruits,analysis of polyphenol components and contents,factors affecting phenolic substances in pear fruits,research on polyphenols in pear fruits after cold storage,and molecular mechanisms,etc.,and makes a comparative analysis of the research results.By integrating the chemical,physiological and molecular aspects of polyphenol research,it provides a comprehensive theoretical basis and forward-looking perspective for the evaluation of pear fruit nutritional quality,the development of pear functional products based on polyphenols,and the breeding of new pear varieties with high antioxidant ability and low browning.关键词
梨/多酚/品质/基因Key words
pear/polyphenols/quality/gene分类
农业科技引用本文复制引用
宋贺,田路明,李静,董星光,霍宏亮,张莹,齐丹,徐家玉,刘超..梨多酚类物质研究进展[J].中国果树,2026,(4):5-14,10.基金项目
财政部和农业农村部:国家现代农业产业技术体系(CARS-28-01) （CARS-28-01）
中国农业科学院科技创新工程(CAAS-ASTIP-2025-RIP-01) （CAAS-ASTIP-2025-RIP-01）
国家科技资源共享服务平台项目(NHGRC2025-NH02-1). （NHGRC2025-NH02-1）
