草莓果实成熟衰老影响因子及其调控机制研究进展

Recent Progress in Research on Influencing Factors and Regulation Mechanisms of Strawberry Fruit Ripening and Senescence

草莓味道可口,营养丰富,是世界上栽培最广泛的水果之一,但其生育周期短,采后极易衰老腐烂,不耐贮藏。因此,研究草莓果实成熟衰老相关影响因子及其调控机制意义重大。本文就近年来草莓果实成熟衰老过程中植物激素(乙烯、脱落酸)、相关酶类(脂肪氧合酶、抗氧化酶类、软化酶类)、外源物质(Ca2+、钙调素、NO、热水)和成熟衰老相关基因(PLDa基因、FAD基因家族、细胞壁水解酶相关基因)及其调控机制进行综述,认为内源激素和酶类等在不同层次上发挥着作用,直接或间接通过影响乙烯、NO等小分子物质发挥作用,相互影响,共同调控着果实的成熟衰老进程。基因层面的研究尚处于起步阶段,可能是通过编码细胞膜和细胞壁的合成分解相关酶类来发挥作用。本文旨在为草莓采后生理、贮藏保鲜的研究提供综合信息。

Strawberry is one of the most widely cultivated plants all over the world and its fruits are very delicious and rich in nutrients. However the fruits have a short life cycle, and are extremely susceptible to postharvest decay and not shelf stable. Therefore, the studies on the factors regulating the ripening and senescence of strawberry fruits are of great significance. The major objective of this paper is to review the current information about plant hormones such as ethylene and abscisic acid(ABA), related enzymes such as lipoxygenase(LOX), superoxide dismutase(SOD) and catalase(CAT), exogenous substances such as Ca2+, calmodulin, NO and hot water and related genes such as PLDa gene and the FAD gene family, and the potential mechanisms involved in strawberry ripening and senescence. Endogenous substances and enzymes not only exert their own functions at different levels by directly or indirectly influencing the functions of ethylene and NO, but also interact with each other to regulate and control the process of ripening and senescence. Studies at the gene level are still at the initial stage, although it has been revealed that they function by regulating the genes encoding enzymes related to the synthesis and decomposition of the cell wall and cell membrane. This paper will hopefully provide comprehensive information to study postharvest physiology and storage of strawberries.