文献类型： 外文期刊
作者： Wang, Zhang-Ying 1 ; Shen, An-Qing 1 ; Ge, Yan-Xin 1 ; Zhou, Cheng-Ling 1 ; Qiao, Yu-Shan 2 ; Xiong, Ai-Sheng 3 ; Wang, Guang-Long 1 ;
作者机构： 1.Huaiyin Inst Technol, Sch Life Sci & Food Engn, Huaian, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Pomol, Nanjing, Peoples R China
3.Nanjing Agr Univ, Coll Hort, State Key Lab Crop Genet & Germplasm Enhancement &, Nanjing, Peoples R China
关键词： Strawberry; Quality formation; Omics; Biotechnology
期刊名称：PEERJ （ 影响因子：2.4； 五年影响因子：2.7 ）
ISSN： 2167-8359
年卷期： 2025 年 13 卷
页码：
收录情况： SCI
摘要： Strawberry (Fragaria x ananassa Duch.), a popular fruit, is well known for its bright color, unique flavor, and high nutritional value. The quality of strawberries will greatly affect consumers' choices, market share, and farmers' profits. The formation of strawberry quality is a complex biological process involving the interaction of multiple genetic factors and environmental conditions. In recent years, there has been great progress on investigating strawberry quality formation and regulation in the world. In this review, we summarized the factors from internal to external that affect strawberry formation, and focused on the application of omics technologies such as genomics, transcriptomics, proteomics, and metabolomics in the study of strawberry quality, as well as the potential of modern technologies in quality improvement. The viewpoints in this article may provide new ideas for breeders and scientists aimed to regulate and improve strawberry quality in the future.
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