跃变型果实贮藏淀粉降解研究进展  

Research Progress in the Storage Starch Degradation of Climacteric Fruit

作　　者：萧允艺 姚祥滨 刘杰凤[1,2] 李颖 XIAO Yunyi;YAO Xiangbin;LIU Jiefeng;LI Ying(Technology Research Center for Lingnan Characteristic Fruits&Vegetables Processing and Application Engineering of Guangdong Province/Food Science Innovation Team of Guangdong Higher Education Institutes,Guangdong University of Petrochemical Technology,Maoming 525000,China;Development Center of Technology for Fruit and Vegetable Storage and Processing Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Chinaa)

机构地区：[1]广东石油化工学院广东省岭南特色果蔬加工及应用工程技术研究中心/广东普通高校食品科学创新团队,广东茂名525000 [2]广东高校果蔬加工与贮藏工程技术开发中心,广东茂名525000

出　　处：《广东农业科学》2019年第9期149-156,共8页Guangdong Agricultural Sciences

基　　金：广东省教育厅青年创新人才项目(2017KQNCX134);广东石油化工学院科研基金人才引进项目(2018rc34)

摘　　要：果实生长发育及成熟过程中伴随一系列的生理生化变化,其中淀粉降解为可溶性糖是跃变型果实最主要转变之一。在果实未启动成熟前,淀粉作为贮藏能量物质保存在组织细胞中。进入果实发育后期,在成熟启动因子的作用下,淀粉被降解,转化成可溶性糖,使鲜食水果的可溶性固形物急剧增加,从不适宜食用状态转为可食用状态,这个过程涉及大量转录因子变化、关键酶转录以及基因翻译后的蛋白水平的修饰等。对4种常见高淀粉水果中淀粉降解的研究现状进行综述,介绍淀粉降解参与的酶基因及其存在的调控因子,以了解果实成熟过程中淀粉降解的特点,为今后果实淀粉代谢基础研究提供理论依据和研究方向。There are a series of physiological and biochemical changes during fruit growth and ripening,among which the transformation of starch into soluble sugar is one of the main changes in climacteric fruits.Starch serves as a stored energy substance of fruit before its degradation is initiated.When the fruit reaches a certain stage of maturity,under the action of some promoting factors,the starch is degraded and transformed into soluble sugar,which makes the soluble solids of fresh fruit increase dramatically and provides necessary favor compounds for the fruit.The degradation of starch involves the regulation of key enzyme transcription by a large number of transcription factors and modification of protein levels after gene translation.In this paper,the research progress of starch degradation in four common high-starch fruits was reviewed,the enzyme genes involved in starch degradation and its transcriptional regulators were introduced.This paper helps to understand the characteristics of starch degradation during fruit ripening,and provides theoretical basis and research direction for the future research of starch metabolism in fruits.

关 键 词：果实 淀粉降解 转录调控 蛋白修饰 转录因子 

分 类 号：S66-3[农业科学—果树学] Q591.4[农业科学—园艺学]