Transcriptional regulation of fleshy fruit texture  

作　　者：Yanna Shi Bai-Jun Li Guanqing Su Mengxue Zhang Donald Grierson Kun-Song Chen 

机构地区：[1]College of Agriculture and Biotechnology,Zhejiang University,Zijingang Campus,Hangzhou,310058 China [2]Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology,Zhejiang University,Zijingang Campus,Hangzhou,310058 China [3]State Agriculture Ministry Laboratory of Horticultural Plant Growth,Development and Quality Improvement,Zhejiang University,Zijingang Campus,Hangzhou,310058 China [4]Division of Plant and Crop Sciences,School of Biosciences,University of Nottingham,Sutton Bonington Campus,Loughborough,LE125RD UK

出　　处：《Journal of Integrative Plant Biology》2022年第9期1649-1672,共24页植物学报（英文版）

基　　金：supported by the National Natural Science Foundation of China(32030082);the Zhejiang Provincial Natural Science Foundation(LQ21C150006);the 111Project(B17039)。

摘　　要：Fleshy fruit texture is a critically important quality characteristic of ripe fruit.Softening is an irreversible process which operates in most fleshy fruits during ripening which,together with changes in color and taste,contributes to improvements in mouthfeel and general attractiveness.Softening results mainly from the expression of genes encoding enzymes responsible for cell wall modifications but starch degradation and high levels of flavonoids can also contribute to texture change.Some fleshy fruit undergo lignification during development and post-harvest,which negatively affects eating quality.Excessive softening can also lead to physical damage and infection,particularly during transport and storage which causes severe supply chain losses.Many transcription factors(TFs)that regulate fruit texture by controlling the expression of genes involved in cell wall and starch metabolism have been characterized.Some TFs directly regulate cell wall targets,while others act as part of a broader regulatory program governing several aspects of the ripening process.In this review,we focus on advances in our understanding of the transcriptional regulatory mechanisms governing fruit textural change during fruit development,ripening and postharvest.Potential targets for breeding and future research directions for the control of texture and quality improvement are discussed.

关 键 词：cell wall LIGNIFICATION SOFTENING TEXTURE transcription factor 

分 类 号：Q943.2[生物学—植物学]