果蔬作物果实硬度与耐裂性机制研究进展  

Research progress on fruit firmness and crack resistance mechanism in fruits and vegetables

作　　者：谢意如 陈林妹 张明方[1] 胡仲远 XIE Yiru;CHEN Linmei;ZHANG Mingfang;HU Zhongyuan(College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学农业与生物技术学院,杭州310058

出　　处：《植物生理学报》2024年第10期1514-1523,共10页Plant Physiology Journal

基　　金：国家西甜瓜产业技术体系(CARS-25-17);宁波市重大科技项目(2021Z057);浙江省科技计划(2023C02027-1)。

摘　　要：鲜果作物果实的硬度和耐裂性在生产、运输、储存和销售阶段都具有重要意义。大多数时候,果实的硬度可以作为衡量果实耐裂性的可靠的评价指标,迄今许多学者对果实硬度与耐裂性进行了深入的研究,但尚未有较为系统的总结。本文从细胞壁结构、多糖代谢酶活性、相关植物激素和转录因子等方面综述了果蔬作物果实硬度与耐裂性机制研究进展,并关于未来可能的研究方向进行了初步探讨。The firmness and crack resistance of fresh fruit are of great significance in production,transportation,storage,and sales.In most cases,fruit firmness can serve as a reliable evaluation index for fruit crack resistance.Many scholars have conducted in-depth research on the relationship between fruit firmness and crack resistance,but there has not been a systematic summary.This article provides a comprehensive review of the research progress on the mechanism of fruit firmness and crack resistance in fruits and vegetables from the aspects of cell wall structure,polysaccharide metabolism enzyme activity,related plant hormones and transcription factors,and gives a preliminary discussion on possible future research directions.

关 键 词：果蔬作物 果实硬度 耐裂性 

分 类 号：S601[农业科学—园艺学]