果实脆性变化的生理生化研究进展  

The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy

作　　者：黄译瑾 何佳丽 姜李娜 曹艳红 秦嗣军 吕德国 HUANG Yijin;HE Jiali;JIANG Lina;CAO Yanhong;QIN Sijun;LÜ Deguo(Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province,College of Horticulture,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学园艺学院,辽宁省果树品质发育与调控重点实验室,沈阳110866

出　　处：《园艺学报》2022年第12期2641-2658,共18页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(31972359);国家现代农业产业技术体系建设专项资金项目(CARS-27);辽宁省高等学校果树栽培与生理生态创新团队项目(LT2014014)。

摘　　要：脆性损失是降低园艺作物果实品质与消费者购买欲望的重要原因。作为涵盖声音传导、几何特性、断裂特征等因素的综合概念,果实脆性受细胞状态、细胞壁机械强度及膨压共同影响。深入认知果实脆性,明确脆性评价方式,了解其变化过程的生理生化变化,可为生产高品质果实提供理论依据,还可为增产增收提供技术指导。本文综述了果实脆性的感知过程、脆性评价、影响脆性的因素及在相关生理生化代谢研究方面取得的重要进展。Crispy loss is an important reason for reducing the fruit quality of horticultural crops and consumers’desire to purchase.As a comprehensive concept that includes sound conduction,geometric characteristics and fracture characteristics,the fruit crispy is affected by the cell state,the mechanical strength of the cell wall and the turgor pressure.In-depth understanding of fruit crispy,clarifying crispy evaluation methods and the physiological and biochemical changes in the process of crispy change not only provide a theoretical basis for the production of high-quality fruit,but also provide an important guidance for increasing yield and income.This article summarizes the perceptual process and evaluation of fruit crispy,the factors affecting the crispy and the important progress in related physiological and biochemical metabolism.

关 键 词：果实 脆性 细胞 细胞壁 膨压 

分 类 号：S66[农业科学—果树学] Q945.65[农业科学—园艺学]