桃果实后熟软化机理分子生物学研究进展  

Research Process on Peach Fruit Ripening and Softening in Molecular Biology

作　　者：张瑞明 

机构地区：[1]河北省井陉职业技术教育中心,河北石家庄050300

出　　处：《安徽农业科学》2014年第13期4043-4045,共3页Journal of Anhui Agricultural Sciences

摘　　要：桃果实的成熟软化是一个非常复杂的发育过程,其间经历了一系列生理生化的变化,包括细胞壁的降解、乙烯的释放以及其他的代谢变化。对桃果实成熟软化方面的分子生物学研究进展进行了综述,介绍与桃果实成熟软化过程相关的细胞壁酶以及乙烯在果实成熟软化过程中的作用,并对软化机理进行了探讨。综合表明,果实的成熟软化过程受多种基因调控作用的影响。对果实成熟软化机理的探讨可为果实的贮藏及加工提供理论依据。In the peach,fruit ripening and softening is a complex process concerning growth and regulation which is accompanied by a series of changes in physiological and biochemical attributes,including the degradation of cell wall,ethylene evolution and other metabolic change.Research advances on fruit ripening and softening in molecular biology was discussed.The related enzyme of cell wall and ethylene in fruit ripening and softening were reviewed.The results showed that the courses of fruit ripening and softening are influenced by many genes.The discussion on the mechanism of fruit ripening and softening will provide the theoretical foundation for the storage and freshness and processing of fruit.

关 键 词：桃 果实 后熟软化 研究进展 

分 类 号：S662.1[农业科学—果树学]