果实成熟软化过程中主要相关酶作用的研究进展  

Research Process in Enzymes Related to Ripening and Softening of Fruit

作　　者：程杰山[1] 沈火林[1] 孙秀波[2] 杨学妍[1] 张梅[2] 连序海[2] 李玫瑰[2] 

机构地区：[1]中国农业大学农学与生物技术学院蔬菜系,北京100094 [2]中国农业大学烟台校区,山东烟台264002

出　　处：《北方园艺》2008年第1期49-52,共4页Northern Horticulture

摘　　要：果实成熟软化的外在表现是硬度下降、质地变软,硬度和质地是果实成熟标准和果实品质的重要指标,影响到果实采前采后处理方法、货价期的长短及其风味、口感等。因此,了解果实成熟软化过程中主要相关酶的作用机理及其与果实软化的关系,可以提供通过基因改良和作物育种控制果实软化的方法。现对果实成熟软化相关的多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)、β-半乳糖苷酶、葡聚糖内切酶(EGase)(CMCase)和木葡聚糖内切转糖基酶(XET)等的几种主要酶的研究进展进行了综述。The outside characteristics during fruit ripening are decrease of firmness, softening of textile. Firmness and textile are important indicators of fruit quality and criterion of ripening fruit, influenced the pre and post harvest handling methods, the llfe of shelf storage, and the flavor of fruits. Thus, the mechanism of cell wall hydrolases during fruit ripening and their relationship with the fruit softening wilt provide us a new way to control the fruit softening and to promote the crop breeding through gene improvement. This review focus on the research progresses of several main enzymes related to the fruit ripening, including polygalacturonases（PG）, Pectinmethylesterases（PME）, β-Galactosidases, endo-l,4-β-Glueanase（EGase）, and XyloglucanEndo- transglycosylase（XET）.

关 键 词：果实 成熟软化 细胞壁 水解酶 

分 类 号：Q945.65[生物学—植物学]