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Research Progress on Bitterness of Cucurbitaceae Vegetables |
LI Zong-yang,QIN Zhi-wei*,ZHOU Xiu-yan,XIN Ming |
College of Horticulture, Northeast Agricultural University, Harbin 150030, Heilongjiang, China |
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Abstract Bitterness is one of the important organoleptic qualities of Cucurbitaceae vegetables.
This paper reviewed the main research achievements in this field at home and abroad.The following
aspects were reviewed including the bitter substance composition,testing methods for bitterness,
bitterness formation and variety genetic characteristics,bitterness formation and environmental conditions
and cultivation management,related molecular markers and fine mapping of function genes.The
paper also prospected the direction for future research on bitterness of Cucurbitaceae vegetables,so as
to provide reference for further studies on bitterness of Cucur bitaceae vegetables.
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Received: 05 September 2013
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