《植物生理学报》 2015, 51(6): 813-820

草莓果实成熟软化机理的研究进展

张云婷, 汤浩茹*, 陈清, 罗娅, 张勇

四川农业大学园艺学院, 四川成都611130

通信作者：汤浩茹；E-mail: htang@sicau.edu.cn；Tel: 0835-2882515

摘　要：

草莓果实的成熟软化是一个复杂的生理代谢过程。随着果实成熟度的增加, 草莓开始软化, 原果胶在原果胶酶的作用下逐渐转化为可溶性果胶, 并与纤维素分离, 由此引起细胞间结合力下降, 导致果实硬度减小; 内含物如可溶性固形物、糖、花青素、Vc等含量增加, 糖酸比值等降低; 作为非呼吸跃变型果实, 在成熟衰老过程中草莓呼吸速率有所不同, 但变化不明显; 同时, 果实中脱落酸、乙烯等内源激素的含量也发生着变化。这些变化是由多种与果实成熟软化相关的胞壁酶相互协调共同作用的结果。本文将综合前人的研究成果, 对草莓果实成熟软化机理及相关调控基因的研究作进一步综述。

关键词：非跃变型; 草莓; 内源激素; 相关基因

收稿：2014-12-05   修定：2015-03-24

资助：高等学校博士学科点专项科研基金(20125103110005)。

Research Progress in the Mechanism of Ripening and Softening of Strawberry

ZHANG Yun-Ting, TANG Hao-Ru*, CHEN Qing, LUO Ya, ZHANG Yong

College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China

Corresponding author: TANG Hao-Ru; E-mail: htang@sicau.edu.cn; Tel: 0835-2882515

Abstract:

It is a complex physiological process about ripening and softening of strawberry. With the increase of fruit maturity, protopectin is gradually transformed into soluble pectin by the activities of protopectinase, and separated from cellulose, which lead to the decrease of binding capacity between cells. The fruit firmness and sugar-acid ratio decrease. However, inclusions, such as soluble solids, sugar, anthocyanins, and Vc increase. The strawberry, as a non-climacteric fruit, respiration rate almost unchange, while the contents of endogenous hormones such as abscisic acid, ethylene are changing. These changes result from the interaction between a variety of cell wall enzymes associated with fruit ripening and softening. We consolidated the results of previous studies, the mechanism of maturation and softening of strawberry fruit and related regulating-genes for further review.

Key words: non-climacteric; strawberry; endogenous hormones; related genes