柑橘乙烯响应因子CitAP2.10参与果皮瓦伦烯合成

来源 :第五届全国果树分子生物学学术研讨会 | 被引量 : 0次 | 上传用户:chunmin1986
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  香气是决定柑橘果实品质和商品价值的重要指标之一。挥发性萜烯类物质是柑橘果皮香气的重要组成成分。倍半萜类化合物含量较少,但是在柑橘香气品质中起着至关重要的作用,其中瓦伦烯被鉴定为脐橙果皮的特征香气,随着果实成熟而积累。
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