番茄果实成熟软化过程中细胞壁作用机制研究进展  

Research Progress on the Mechanisms of Cell Wall Actions during Ripening and Softening Processes of Tomato Fruits

作　　者：敖雁[1] 杨淼焱 张驰 吴启 AO Yan;YANG Miao-yan;ZHANG Chi;WU Qi(Suzhou Chien-Shiung Institute of Technology,Suzhou 215411,China;Graduate School of Agricultural and Life Sciences,The University of Tokyo,Tokyo 113-8657,Japan;Syracuse University,Syracuse 13244,USA)

机构地区：[1]苏州健雄职业技术学院,江苏苏州215411 [2]东京大学农学生命科学研究科,东京113-8657 [3]雪城大学,雪城13244

出　　处：《保鲜与加工》2021年第12期118-125,共8页Storage and Process

基　　金：太仓市科技计划项目(TC2019JC10)。

摘　　要：番茄是研究果实成熟的重要模式作物,细胞壁结构和成分的改变是造成果实成熟变软的重要因素,综述了果实成熟过程中细胞壁各种相关基因、酶和转录因子的功能和研究进展,旨在构建番茄果实成熟软化中的细胞壁作用机制相关调控网络,为增强果实耐贮性方面的相关研究提供参考。Tomato(Solanum lycopersicum)is an important model plant used for fruit ripening investigation,and the changes of cell wall structure and components are the critical factors for the fruit softening determination.Therefore,the functions and research progress of cell wall related genes,enzymes and transcription factors during the fruits ripening process were summarized,aiming to construct the cell wall associated regulatory networks during the tomato fruits softening process,which would provide the references to improve the storability of tomato fruits.

关 键 词：番茄 果实软化 细胞壁水解酶 转录因子 研究进展 

分 类 号：S641.2[农业科学—蔬菜学]