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果实成熟软化的外在表现是硬度下降、质地变软,硬度和质地是果实成熟标准和果实品质的重要指标,影响到果实采前采后处理方法、货价期的长短及其风味、口感等。因此,了解果实成熟软化过程中主要相关酶的作用机理及其与果实软化的关系,可以提供通过基因改良和作物育种控制果实软化的方法。现对果实成熟软化相关的多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)、β-半乳糖苷酶、葡聚糖内切酶(EGase)(CMCase)和木葡聚糖内切转糖基酶(XET)等的几种主要酶的研究进展进行了综述。
The external appearance of ripening and softening of fruit is the decrease of hardness, the softening of texture, the hardness and texture of fruit are the important indexes of fruit ripening standard and fruit quality, affecting the method of preharvest harvesting, the length of price period and its flavor, taste, etc. . Therefore, to understand the mechanism of action of major enzymes involved in fruit ripening and softening and its relationship with fruit softening can provide methods to control fruit softening through gene modification and crop breeding. Polygalacturonase (PG), pectin methylesterase (PME), β-galactosidase, endoglucanase (CMCase) The progress of several major enzymes of sugar endo-glycosylase (XET) and other enzymes is reviewed.