果实脆性变化的生理生化研究进展

doi:10.16420/j.issn.0513-353x.2022-0875

摘要/Abstract

摘要：

脆性损失是降低园艺作物果实品质与消费者购买欲望的重要原因。作为涵盖声音传导、几何特性、断裂特征等因素的综合概念，果实脆性受细胞状态、细胞壁机械强度及膨压共同影响。深入认知果实脆性，明确脆性评价方式，了解其变化过程的生理生化变化，可为生产高品质果实提供理论依据，还可为增产增收提供技术指导。本文综述了果实脆性的感知过程、脆性评价、影响脆性的因素及在相关生理生化代谢研究方面取得的重要进展。

关键词: 果实, 脆性, 细胞, 细胞壁, 膨压

Abstract:

Crispy loss is an important reason for reducing the fruit quality of horticultural crops and consumers’ desire to purchase. As a comprehensive concept that includes sound conduction，geometric characteristics and fracture characteristics，the fruit crispy is affected by the cell state，the mechanical strength of the cell wall and the turgor pressure. In-depth understanding of fruit crispy，clarifying crispy evaluation methods and the physiological and biochemical changes in the process of crispy change not only provide a theoretical basis for the production of high-quality fruit，but also provide an important guidance for increasing yield and income. This article summarizes the perceptual process and evaluation of fruit crispy，the factors affecting the crispy and the important progress in related physiological and biochemical metabolism.

Key words: fruit, crispy, cell, cell wall, turgor pressure

中图分类号:

黄译瑾, 何佳丽, 姜李娜, 曹艳红, 秦嗣军, 吕德国. 果实脆性变化的生理生化研究进展[J]. 园艺学报, 2022, 49(12): 2641-2658.

HUANG Yijin, HE Jiali, JIANG Lina, CAO Yanhong, QIN Sijun, LÜ Deguo. The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy[J]. Acta Horticulturae Sinica, 2022, 49(12): 2641-2658.

图/表 3

图 1 仪器质地剖面分析的典型力—时间曲线 P：断裂性/脆度;Z1：硬度;A3：粘着性;Y1/Y2：弹性;A2/A1：内聚性;X：探针退回到第1次压缩的触发力位置并等待的时间;Z2：第2次压缩产生的最大力;A4：第2次压缩循环回升阶段形成的负峰区域。

Fig. 1 A force-time curve of instrumental texture profile analysis P：Fracturability;Z1：Hardness;A3：Adhesiveness;Y1/Y2：Springiness;A2/A1：Cohesiveness;X：the probe returns to the position of the trigger force for the first compression and waits;Z2：the highest force in the second compression process;A4：the negative peak area formed in the recovery stage of the second compression cycle.（Rahman，2005）.

图2 果实组织与细胞均匀化模型 a：含细胞壁的果实细胞;b：简化后的球形细胞;c：球形细胞构成的立方组织。 Ecw：细胞壁的杨氏模量;Vcw：细胞壁的泊松比;Pin：细胞内静水压;πin：细胞内渗透压;Pout：细胞外静水压;πout：细胞外渗透压;Kcell：细胞壁体积模量;Gcell：细胞壁剪切模量;Kint：细胞间物质的体积模量;Gint：细胞间物质的剪切模量。

Fig. 2 Homogenization model of fruit tissue and cell a：Fruit cell with cell wall;b：Homogenized cell;c：Cubic tissue packed with spherical cells. Ecw：Cell-wall Young’s modulus;Vcw：Poisson ratio of cell wall;Pin：Water static pressure inside the cell;πin：Osmotic pressure inside the cell;Pout：Water static pressure outside the cell;πout：Osmotic pressure outside the cell;Kcell：Bulk modulus of the cell wall;Gcell：Shear modulus of the cell wall;Kint：Bulk modulus of intercellular material;Gint：Shear modulus of intercellular material.（Liu et al.，2019）.

图3 糖代谢对果肉细胞膨压的影响模拟机制 AI：酸性转化酶;NI：中性转化酶;SuS：蔗糖合成酶;FRK：果糖激酶;HxK：己糖激酶;SBE：淀粉分支酶;DBE：去分支酶;SS：淀粉合成酶;GBSS：结合态淀粉合成酶;RBOHs：呼吸作用产生的氧化酶同源物质;ADPG：腺苷二磷酸葡萄糖;APX：抗坏血酸过氧化物酶;AsA：还原型抗坏血酸;SOD：超氧化物歧化酶。

Fig. 3 Influence of sugar metabolism on turgor pressure of fruit pulp cell AI：Acid invertase;NI：Neutral invertase;SuS：Sucrose synthetase;FRK：Fructokinase;HxK：Hexokinase;SBE：Starch branching enzyme;DBE：Debranching enzyme;SS：Starch synthase;GBSS：Ground bound starch synthase;RBOHs：Respiratory burst oxidase homologs;ADPG：ADP-glucose;APX：Aseorbateperoxidase;AsA：Reductive-form ascorbic acid;SOD：Superoxide dismutase.

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