PG酶与果实的成熟软化Advances in Research on the Relationship Between Polygalcturonase and Fruit Softening
段学武,张昭其,季作梁
摘要(Abstract):
多聚半乳糖醛酸酶(PGs)是一种在细胞壁结构的改变中起重要作用的酶,它可以催化果胶分子中α~(1、4)-聚半乳糖醛酸的裂解,从而参与果胶的降解,它与果实的软化密切相关。PGs具有2或3种同工酶,它们分别出现于果实发育的不同阶段。PGs是由多基因家族编码的,各基因家族成员分别调节不同时空的表达,通过反义RNA技术和插入失活的方法可对PG基因进行调控。乙烯在翻译水平控制PG基因的表达而对PGmRNA的转录没有影响。气调贮藏、热处理、钙处理等贮藏措施能抑制果实PG酶的活性,延缓果实的后熟软化进程。综述了多聚半乳糖醛酸酶(PG酶)在果实成熟中的作用、PG酶同工酶、PG酶基因及其表达调控、乙烯及贮藏措施对PG酶活性和果实软化的调控。
关键词(KeyWords): 多聚半乳糖醛酸酶;果实;软化
基金项目(Foundation):
作者(Author): 段学武,张昭其,季作梁
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DOI:
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