果实软化的胞壁物质和水解酶变化

Changes in Cell Wall Components and Related Hydrolytic Enzymes in Fruit Softening

摘要:

果实软化通常被认为是由于胞壁水解酶如多聚半乳糖醛酸酶、果胶醋酶、纤维素酶降解胞壁物质导致。本文概述了这三种酶分子与果实软化关系的研究进展。反义基因技术证明,这三种酶基因的任一种表达被抑制,果实能够正常软化,暗示果实的软化有其它因子的参与。其中由细胞内的淀粉酶和蔗糖酶引起的细胞膨压的变化及果胶的溶解可能是引起果肉软化的重要原因。

Abstract:

Great concern is focused on fruit softening since it occurs soon after harvest. It is generally accepted that fruit softening is due to the hydrolysis of cell wall components mediated by enzymes such as polygalacturonase, pectinesterase, cellulase, etc. Advances in studies of these enzymes and their role during fruit ripening and softening are summarized. Antisense RNA transgenic fruits showed that the fruits softened normally when gene expression in each of these enzymes was inhibited, which indicated that other factors may attribute to fruit softening． Several evidences indicated that turgor chan ge caused by amylase and invertase and the solution of pectin play role in fruit softening.