梨石细胞形成的控制因素及对果实质构影响研究进展  

Research Progress on Factors Controlling the Formation of Stone Cells in Pear Fruits and Their Effects on Fruit Texture

作　　者：王娅 曹雪慧 年蕊 尤开艳 朱丹实 WANG Ya;CAO Xuehui;NIAN Rui;YOU Kaiyan;ZHU Danshi(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品科学》2024年第7期340-347,共8页Food Science

基　　金：辽宁省自然科学基金资助计划项目(2022-MS-374)。

摘　　要：石细胞作为评价梨品质的重要指标之一,对果实具有支持作用,能提高其耐贮藏性。然而,梨果实中石细胞过多不利于营养成分积累,影响梨的口感、风味和功效,降低其市场价值。深入了解石细胞形成途径及其调控方法有助于改善梨果实品质、促进梨加工产品开发。本文针对梨石细胞形成过程,从内部因素,如酶类、木质素、维管束、基因等角度综述梨果实合成路径中石细胞产生的关键控制因素,结合外源钙、激素和环境等外界因素干预梨果实石细胞分布、大小及含量,并对石细胞对梨感官和营养品质的影响进行探讨,旨在深入了解影响梨石细胞形成的因素,以期为未来梨果实精深加工和应用提供借鉴。As one of the important indicators for evaluating the quality of pears,stone cells exhibit a supportive effect on pear fruits and improve its storability.However,excess stone cells in pear fruits are not conducive to the accumulation of nutrients,affecting the taste,flavor and health benefits,ultimately reducing the marketability of pears.Gaining insights into the formation pathways of stone cells and developing methods to regulate the formation of stone cells are beneficial to improve the quality of pear fruits and promote the development of processed pear products.In this article,we review the key internal factors controlling the development of stone cells in pear fruits such as enzymes,lignin,vascular bundles and genes and the external factors affecting the distribution,size and content of stone cells in pear fruits such as exogenous calcium,hormones,and the environment.Moreover,we also discuss the effects of stone cells on the sensory and nutritional quality of pear fruits.It is our hope that this review will provide a reference for the deep processing and utilization of pear fruits in the future.

关 键 词：梨石细胞 控制因素 质构 木质素 酶 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]