柿果脱涩机理研究新进展  

Recent Developments in Deastringency Mechanism of Persimmon Fruit

作　　者：徐君驰 张青林[1,2] 徐莉清[1,2] 郭大勇[2] 罗正荣[2] XU Jun-chi ZHANG Qing-lin XU Li-qing GUO Da-yong and LUO Zheng-rong(Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang, Hubei 438000, China Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, China)

机构地区：[1]大别山特色资源开发湖北省协同创新中心,湖北黄冈438000 [2]华中农业大学园艺植物生物学教育部重点实验室,武汉430070

出　　处：《园艺学报》2016年第9期1653-1664,共12页Acta Horticulturae Sinica

基　　金：大别山特色资源开发湖北省协同创新中心项目(2015TD01)

摘　　要：从柿品种分类新体系出发,结合柿果发育特点,尤其是单宁细胞发育和原花青素代谢研究近况,重点从生理生化和分子生物学角度对柿果脱涩机理研究的新进展进行了系统评述;比较完全甜柿和非完全甜柿,以及中国甜柿和日本甜柿脱涩方式、特点及其分子机理的差异,旨在阐明完全甜柿的商品优越性以及中国甜柿在柿遗传改良中的特殊作用。This review is a systematic update of latest development on deastringency mechanism in persimmon. This paper focuses on the persimmon cultivar classification, fruit development characteristics, in particular the current studies on tannin cells and proanthocyanidins metabolism, from physiological, biochemical and molecular aspects. The comparison of difference in the characteristics and molecular mechanism underlying natural deastringency between PCNA （pollination-constant and non-astringent persimmon） and non-PCNA, and between Chinese PCNA persimmon （CPCNA） and Japanese PCNA persimmon （JPCNA） is carried out in order to elucidate the advantages of using PCNA as a commercial cultivars and to emphasize the extraordinary roles of CPCNA in genetic improvement for persimmon.

关 键 词：柿 柿单宁(原花青素) 脱涩 完全甜柿 中国甜柿 

分 类 号：S665.2[农业科学—果树学]