果实成熟软化机理研究进展  

Advances in Research on Mechanism of Fruit Ripening and Softening

作　　者：吴彩娥[1] 王文生[2] 寇晓虹[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]国家农产品保鲜工程技术研究中心,天津300112

出　　处：《果树学报》2001年第6期365-369,共5页Journal of Fruit Science

摘　　要：综述了果实成熟软化方面的研究资料,介绍了果实成熟软化过程中细胞壁组分和结构的变化以及相关机理的研究进展。研究认为果实的软化与PE(果胶甲酯酶)、PG(多聚半乳糖醛酸酶)、纤维素酶等酶的活性增强有关,果实成熟过程中PE、PG等细胞壁酶活性升高,使果胶、纤维素、半纤维素等细胞壁物质降解,细胞壁超微结构发生变化,从而引起果实硬度下降,果实变软。酶活性的升高受基因的调控,采后生物技术的研究为抑制果实成熟软化提供了新的途径。The articles research on fruit ripening and softening are reviewed.The researches showed that the fruit softening is re lated to the activity of the in crease of pectinesterase(PE),polygalacturonase(PG),cellulase and so on.The increase in the en zy matic activities of cell wall causes the decomposition of pectin,cellulose,hemicellulose and the changes of the ultra-structure of cell wall,thus making fruit firmness decreasing.The increase in enzyme activity is regu lated by genes.So the re-search on postharvest biotechnique provides new ways to inhibit the fruit ripening and softening.

关 键 词：果实成熟软化 作用机理 细胞壁结构 水解酶活性 基因调控 

分 类 号：S660.1[农业科学—果树学]