果实成熟软化的分子生物学研究进展  

Research on the Molecular Biology of Fruits Ripening and Softening

作　　者：贾志伟 张鲁斌 高豪杰[1,2] 李俊俊[1,2] 李雯[1,2] 

机构地区：[1]海南大学园艺园林学院,海南海口570228 [2]海南省热带园艺产品采后生理与保鲜重点实验室,广东湛江524091

出　　处：《安徽农业科学》2012年第13期7633-7635,7662,共4页Journal of Anhui Agricultural Sciences

基　　金：中国热带农业科学院中央级公益性科研院所基本科研业务费专项(1251022011003;sscri201004);海南省科技人员服务企业行动项目(2009GJE20031)

摘　　要：软化是影响采后果实贮运、货架寿命和贮藏品质的重要因素。为了尽可能改善果实贮藏品质、延长贮运时间,研究者们从生理水平、细胞水平及分子水平等多方面对果实软化机理进行了试验探讨。综述了近年来果实软化的分子生物学研究进展,以期对果实贮运保鲜工作提供参考。Softening is an important factor which affects the storage, transportation, shelf life and storage quality of postharvest fruit. In order to improve the quality and prolong the storage time of fruits, many research works have been done on the fruit softening from the physiological, cellular and molecular biology levels. The research advances in the molecular biology of fruit softening were reviewed in this paper to provide some references for fruit storage and preservation.

关 键 词：果实成熟与软化 酶活性 表达 调控 

分 类 号：S509[农业科学—作物学]