果皮蜡质与果实贮藏关系的研究进展  

Research Advances on the Relationship between Epicuticular Wax and Fruit Storability

作　　者：龚意辉 石宁波 庞学群[3] 张昭其[2] GONG Yi-hui;SHI Ning-bo;PANG Xue-qun;ZHANG Zhao-qi(School of Agriculture and Biotechnology,Hunan University of Humanities,Science and Technology,Loudi 417000,China;School of Horticulture,South China Agricultural University,Guangzhou 510642,China;School of Life Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]湖南人文科技学院农业与生物技术学院,湖南娄底417000 [2]华南农业大学园艺学院,广州510642 [3]华南农业大学生命科学学院,广州510642

出　　处：《包装工程》2020年第9期23-28,共6页Packaging Engineering

基　　金：国家重点基础研究发展计划(2013CB127105);国家荔枝龙眼产业技术体系任务(CARS-33-14)。

摘　　要：目的概述果皮蜡质的成分、性质、形态结构,以及调控与转运途径等,以探讨果皮蜡质与果实耐藏性的关系及其作用机理,展望如何延长果实的贮藏期。方法通过分析文献,理清果皮蜡质与果实耐藏性关系的研究范畴和热点,从果皮天然蜡质的成分、性质、形态结构,果皮蜡质与果实耐藏性的关系及其作用机理,果皮蜡质的合成、调控与转运途径等方面入手,对相关研究成果进行整理与综述,并对蜡质研究在果实采后贮藏中的应用前景进行展望。结论果实表面的蜡质层是保护果实的天然屏障,具有防止果实水分散失、维持表面清洁、避免病菌侵害等作用,对果实耐藏性具有重要的影响。The work aims to summarize the components, property, morpho-ultrastructure and biosynthetic and transport pathway of fruit epicuticular wax, so as to discuss the mechanism and relationship between the epicuticular wax and fruit storability, and predict how to prolong the storage period of fruits. Literature analysis was carried out to clarify the research scope and hot spots of the relationship between the epicuticular wax and fruit storability. The related research results were sorted out and summarized from the components, property and morpho-ultrastructure of fruit epicuticular wax, the relationship between fruit epicuticular wax and postharvest shelf-life of fruit, as well as the function, biosynthetic and transport pathway of fruit epicuticular wax. The application prospect of epicuticular wax research in postharvest storage of fruits was also prospected. The epicuticular wax on the outer surface of fruit is a natural defensive barrier to fruits, playing important roles in preventing the water loss of fruit, keeping fruit surface clean, protecting fruit from invasions of pathogens, and consequently enhances storability of fruits.

关 键 词：果实 表皮蜡质 蜡质合成 贮藏 

分 类 号：TS206[轻工技术与工程—食品科学]