鲜切果蔬机械伤害刺激信号分子转导及防御反应的研究进展

Research progress in mechanical wounding stimulation signal molecules transduction and defensive reaction for fresh-cut fruits and vegetables

鲜切果蔬在加工过程中会使果蔬受到机械损伤,组织结构遭到破坏,极易发生褐变与受到微生物侵染,从而加速果蔬组织的衰老和腐败。机械伤害刺激信号分子的产生、运转、感知、接受和转导,以激活受伤害诱导的防卫基因表达,进而诱发鲜切果蔬整体协调产生防御反应。茉莉酸类、水杨酸、乙烯、脱落酸和系统素信号分子诱导果蔬防御反应可减轻机械损伤对鲜切果蔬品质的影响,能够有效抑制微生物对受伤部位的侵染以及果蔬组织内部的酶促褐变,改善果蔬贮藏品质。本文从机械伤害刺激信号分子茉莉酸类、水杨酸、乙烯、脱落酸和系统素的产生及转导方面综述了鲜切果蔬对机械伤害防御反应机制,并从伤害防御方面介绍了外源施用茉莉酸类、水杨酸和乙烯的作用机制与保鲜效果。

Fresh-cut fruit and vegetables during processing will be subjected to mechanical damage, in which the organization structure is destroyed, and it is easy to become browning and be infected by microbial, as well as the aging and corruption of the organization of fruits and vegetables are accelerated. Mechanical noxious stimulate the production, operation, perception, acceptance and transduction of signaling molecules, to activate the injury-induced defense gene expression, and then induced fresh-cut fruits and vegetables to produce the overall coordination of defense response. Jasmine acid, salicylic acid, ethylene, abscisic acid and system elements signaling molecules to induce defense reactions of fruits and vegetables can reduce the effect of mechanical damage on the quality of fresh-cut fruits and vegetables, and can effectively inhibit microbial infection of injured area and the organization enzymatic browning of fruit and vegetable,whichimprove storage quality of fruits and vegetables. This paper summarized the defensive responds of mechanical wounding and regulation of fresh-cut fruits and vegetables from mechanical wounding stimulate signal molecules transduction of the generation of jasmonate, salicylic acid, ethylene, abscisic acid and system element and aspects of transduction. The exogenous administration mechanism and preservation effect of jasmonates, salicylic acid and ethylene for injury defense was also introduced.