草莓果实软化机理及调控研究进展

Advances in Research on Strawberry Fruit Softening Mechanisms and Its Regulation

综述了草莓果实软化过程中细胞及呼吸作用的变化；细胞壁水解酶（多聚半乳糖醛酸酶、果胶甲酯酶、纤维素酶）在果实成熟软化过程中的活性及其作用；内源激素（乙烯、生长素、赤霉素、细胞分裂素、脱落酸）在果实成熟软化过程中的含量变化及其与果实软化的关系；钙对草莓果实成熟的影响及其与软化的关系。总结了近年来控制果实软化的主要措施，包括草莓果实的采前处理和采后处理，介绍了草莓果实的采前保护、采前喷钙、采后冷藏、气调贮藏、涂膜处理、辐射电磁处理、热处理以及防腐保鲜剂等技术的应用情况。

The subject is discussed on the following headings：the cellular and respiration changes during strawberry fruit softening progress；the activity and the role of cell wall hydrolases including D－galacturonanases（polygalacturonases）cellulases and pectinmethylesterases in the strawberry fruit softening process；the effects of endogenous hormones，including ethylene，auxin，gibberellin，cytokinin，abscisic acid and their amounts on the fruit softening；and the effect of calcium on fruit ripening and its role in fruit softening． The main methods for controlling fruit softening，including pre－harvest and post－harvest treatments pre－harvest protection of fruit and calcium spray, refrigeration, controlled atmospheric storage, coatings, electron beam irradiation, heat treatment, and chemical preservatives were reviewed as well．