番茄心室胶状物的发育及其调控机制

Development and Regulation Mechanism of Tomato Locular Gel

番茄心室胶状物的形成是肉质浆果发育的重要过程和典型特征,在调控果实成熟、风味与质地变化以及种子的发育和休眠等过程中具有重要作用。果实发育过程中,胎座外层组织分化形成心室组织,最终形成高度液泡化的胶状物。这一过程中所涉及的细胞分化、分裂与膨大等是植物发育生物学研究的重要问题。植物激素、水解酶、细胞周期与转录因子等对心室胶状物的形成具有重要作用,其中AGAMOUS基因家族与核内复制可能是调控心室胶状物形成的关键因子。对番茄心室胶状物的发育、形成及其调控因子的相关研究进行了综述,为进一步揭示胶状物的形成和调控机制提供参考。

The formation of tomato locular gel is an important process and typical feature of fleshy fruit development.It plays an important role in the regulation of fruit ripening,flavor and texture changes,seeds development and dormancy.The outer placenta tissue differentiated into locular tissue and ultimately developed into highly liquefied jelly-like appearance.During the formation of gel,cell differentiation,division and expansion are involved which are important issues of plant developmental biology.The regulation of plant hormones,hydrolases,cell cycle and transcription factors play important effects in the formation of locular gel.The AGAMOUS gene family and endoreduplication may be the determinant factor.In this paper,the formation of tomato locular gel,and its function and regulation are reviewed.It will provide reference for further understanding the mechanism of formation and regulation of locular gel.