Abstract:

Consumer demand for horticulture plants with good flavor has greatly expanded in recent years.A contemporary research hotspot,taste quality is a crucial component of the quality of agricultural goods and a significant influence on customer choice.Astringency is a type of flavor that is present in most horticulture plants and is a significant determinant of the taste quality of horticultural plants.To enhance the flavor and taste of horticulture plants and boost sales of horticultural goods,it is crucial to understand the components,principles,and influencing elements of astringency in horticultural plants.It is characterized by continual convergence,shrinkage,roughness,and dryness in the tongue.The species and distribution of astringent substances are described.The most prevalent astringent compounds in horticultural plants are tannin and other polyphenols,which are mostly found in the peel and leaves of fruits.The complex and precipitation phenomenon between astringent substances and oral salivary proteins is the cause of astringent taste,and different astringent substances have different binding ability and degree with oral proteins,resulting in different astringent intensity.At the same time,this paper combed the research progress of astringency of main horticultural plants such as fruit trees,tea and vegetables,and analyzed and summarized the influence of environmental factors and exogenous chemicals on the main astringent substances of polyphenols in horticultural plants,in order to provide reference and basis for further research on astringency of horticultural plants.

Key words: Horticultural plants, Astringency, Quality, Formation mechanism, Environment