关键词: 番茄, 心室胶状物, 发育, 调控因子

Abstract: The formation of tomato locular gel is an important process and typical feature of fleshy fruit development. It plays an important role in the regulation of fruit ripening，flavor and texture changes，seeds development and dormancy. The outer placenta tissue differentiated into locular tissue and ultimately developed into highly liquefied jelly-like appearance. During the formation of gel，cell differentiation，division and expansion are involved which are important issues of plant developmental biology. The regulation of plant hormones，hydrolases，cell cycle and transcription factors play important effects in the formation of locular gel. The AGAMOUS gene family and endoreduplication may be the determinant factor. In this paper，the formation of tomato locular gel，and its function and regulation are reviewed. It will provide reference for further understanding the mechanism of formation and regulation of locular gel.

Key words: tomato, locular gel, development, regulatory factor