果实成熟软化机理研究进展

果实在采收后仍然是活的有机体，在贮藏过程中会发生不断的软化现象。果实的成熟软化是一个非常复杂的发育调控过程，其间经历了一系列生理生化的变化，包括细胞壁的降解、内含物的变化、呼吸速率以及其他的代谢变化。本文就果实成熟软化方面的进展进行了综述，介绍了与果实成熟软化过程相关的胞壁酶(多聚半乳糖醛酸酶、果胶酯酶、木葡聚糖内糖基转移酶、纤维素酶、糖苷酶等)、胞膜酶(脂氧合酶)、胞内酶(淀粉酶和蔗糖酶)以及植物激素(乙烯、生长素、细胞分裂素、赤霉素、脱落酸)等在果实成熟软化过程中含量的变化和作用，并对软化机理进行了探讨。综合表明，果实的成熟软化过程受多种酶、植物激素等因素的影响，各种酶活性的变化情况及植物激素的作用在不同种类、不同品种果实中表现不同。果实成熟软化机理的探讨为果实的贮藏、保鲜及加工提供了理论依据，具有现实的意义。

Research Advances on Mechanism of Fruit Ripening and Softening

Postharvest fruits are still alive, and they will soften gradually duri ng storage. Fruit ripening and softening is highly regulated by a complicated de velopmental course, during which a series of physiological and biochemical chang es occur, including the degradation of cell wall, the change of the inclusion, t he velocity of respiration and other metabolic change. Research advances on frui t ripening and softening are reviewed in the article. The change of the content of enzymes and auxins that related to the fruit ripening and softening and their functions were introduced and the mechanism of fruit ripening and softening wa s discussed. The results show that the course of fruit ripening and softening a re influenced by many factors such as very kinds of enzymes and auxins. The acti vity of the enzymes and the function of the auxins were different in different k inds of fruits. The discussion on the mechanism of fruit ripening and softening will provide the theoretical foundations for the storage and freshness and proce ssing of fruit.