柿果实采后软化的生理生化和分子生物学研究进展  

Research progress on physiology, biochemistry and molecular biology of postharvest persimmon fruit during softening

作　　者：赵海悦 魏创奇 尚忠林[1] 关军锋[2] ZHAO Haiyue;WEI Chuangqi;SHANG Zhonglin;GUAN Junfeng(College of Life Sciences,Hebei Normal University,Shijiazhuang 050024,China;Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]河北师范大学生命科学学院,石家庄050024 [2]河北省农林科学院遗传生理研究所,石家庄050051

出　　处：《植物生理学报》2021年第5期993-1000,共8页Plant Physiology Journal

基　　金：河北省农林科学院创新工程项目(2019-2-1)。

摘　　要：本文就柿采后软化的生理生化变化及其分子机制方面的研究进展进行了综述,详细论述了柿果实细胞壁结构和成分的变化,细胞壁物质水解、乙烯、失水、CO_(2)、温度以及包装对柿软化的影响及相关的内在机理研究。This article reviews the recent progress on the physiology, biochemistry, and molecular biology of postharvest persimmon fruit during softening. It summarizes the changes in cell wall structure and composition of persimmon fruit. The effects of the hydrolysis of cell wall substance, ethylene, water loss, CO_(2), temperature, and packaging on persimmon softening and the internal mechanism are also discussed.

关 键 词：柿 软化 细胞壁 水解酶 乙烯 

分 类 号：S665.2[农业科学—果树学]