细胞壁对果实质地影响机制的研究进展

Research Progress on the Mechanism of Cell Wall Influence on Fruit Texture

果实质地的改变严重影响采后果实的贮藏运输及其商品价值。而采后果实质地的改变通常认为是由于果实细胞初生壁和胞间层组织中的多糖降解,引起细胞壁超微结构改变所导致的。同时细胞壁多糖降解和多聚物化学键的改变,会进而引起细胞分离、软化、溶胀,改变细胞膨压,从而影响果实质地。多糖降解过程受到一系列细胞壁酶的协同作用,不同酶在果实质地变化的各阶段作用不同,而且各种酶活性变化在不同品种的果实中表现不同。本文主要对细胞壁多糖降解以及其相关酶对果实质地变化的影响进行了系统的分析与展望,总结了果实成熟软化中细胞壁的降解机理,为更好地进行果实贮藏、保鲜及加工提供理论依据。

Substantial changes have seriously affected the storage and transportation of postharvest fruits and their commercial value.Substantial changes in the consequences would be thought to be caused by the degradation of polysaccharides in the primary and intercellular layers of the fruit cells,which lead to the changes in the ultrastructure of the cell wall.At the same time,the degradation of cell wall polysaccharides and the changes of chemical bonds of the polymer would cause the cells to separate,soften and swell,and change the cell swell pressure,thereby effect the fruit texture.The degradation process of polysaccharides is synergistically affected by a series of cell wall enzymes.Different enzymes play different roles in various stages of fruit texture change,and the changes of various enzyme activities are different in fruits of different varieties.This paper systematically analyzed and prospects the degradation of cell wall polysaccharides and the effects of their related enzymes on fruit texture changes.The degradation mechanism of cell wall in fruit ripening and softening was summarized,which would provide a theoretical basis for better fruit storage,preservation and processing.