梨果实褐变的研究进展  

Research Progress of Pear Fruit Browning

作　　者：苏艳丽[1] 田永真 杨健[1] 王龙[1] 王苏珂[1] 薛华柏[1] 李秀根[1] SU Yan-li;TIAN Yong-zhen;YANG Jian;WANG Long;WANG Su-ke;XUE Hua-bai;LI Xiu-gen(Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural science ,Zhengzhou, Henan 450009 ,Chin)

机构地区：[1]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《西北林学院学报》2018年第3期144-152,共9页Journal of Northwest Forestry University

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP);中央级科研院所基本科研业务费专项(1610192017505);国家梨产业技术体系建设专项(CARS-29-01A);河南省科技攻关项目(172102110244);国家科技支撑计划项目(2013BAD02B00)

摘　　要：褐变是园艺产品中普遍存在的问题,是果实品质劣变最明显的特征之一,梨的果实和果汁极易发生褐变,在很大程度上影响了梨果实的商品价值。综合论述了梨果实褐变的生理机理及抑制方法,阐述了果实褐变的分子机理,对梨果实褐变进一步的研究方向提出了展望。As a common problem in horticultural products,browning was one of the most obvious characteristics of fruit quality deterioration.The fruit and juice of pear were easily browning which affected the commodity value in a large degree.This paper summarized the physiological mechanism and the inhibition methods of pear fruit browning,and the molecular mechanism of fruit browning was briefly described.Further research direction on browning of pear fruit was pointed out.

关 键 词：梨 果实 褐变 

分 类 号：S661.2[农业科学—果树学]