摘要
果实表皮蜡质是与外界接触的第一道屏障,在其生长和贮藏过程中有十分重要的作用。蜡质主要是由超长链脂肪酸及其衍生物(醛、醇、烷烃、酮和酯类)组成。果实蜡质的含量及组成在不同种类果实中表现不同,目前研究者们已经克隆出了一些蜡质合成相关基因,并且发现许多转录因子参与了蜡质合成中的转录调控。此外,表皮蜡质也会影响果实的采后品质,从而对其货架期产生影响,进而使其商业价值发生变化。因此,本文阐述了表皮蜡质的合成途径(超长链脂肪酸的合成、脱羰基途径和酰基还原途径)和运输途径等代谢过程对果实品质的影响,以及采后贮藏过程中通过调控蜡质以维持果实品质的技术手段,包括物理方法和化学方法,并对果蔬表皮蜡质的研究前景进行了讨论与展望,为延长果实采后货架期及培育采后耐贮藏的优良品种提供理论基础。
Fruit epicuticular wax is the first barrier to contact with the outside world and plays an important role in its growth and storage.Wax is mainly composed of ultra long chain fatty acids and their derivatives(aldehydes,alcohols,alkanes,ketones,and esters).The content and composition of fruit wax are different in different kinds of fruits.At present,researchers have cloned some genes related to wax synthesis,and found that many transcription factors are involved in transcriptional regulation of wax synthesis.In addition,epicuticular wax will also affect the postharvest quality of fruits,thus affecting their shelf life,and thus changing their commercial value.Therefore,this paper expounded the effects of metabolic processes such as the synthesis pathway(synthesis of very long chain fatty acids,decarbonylation pathway and acyl reduction pathway)and transportation pathway of epicuticular wax on fruit quality,as well as the technical means to maintain fruit quality by regulating wax during postharvest storage,including physical and chemical methods,and discussed and prospected the research prospects of epicuticular wax in fruits and vegetables,which provides a theoretical basis for extending the postharvest shelf life of fruits and cultivating excellent varieties with postharvest storage tolerance.
作者
于姝莉
吕云皓
韩彤
刘忆冬
江英
YU Shu-Li;LV Yun-Hao;HAN Tong;LIU Yi-Dong;JIANG Ying(School of Food,Shihezi University,Shihezi 832003,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第14期282-289,共8页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(32160590)。
关键词
表皮蜡质
合成途径
运输途径
蜡质调控
采后品质
epidermal wax
synthetic pathway
transportation pathway
wax regulation
postharvest quality
作者简介
于姝莉,硕士研究生,主要研究方向为果蔬加工与贮藏。E-mail:2318643502@qq.com;通信作者:江英,教授,主要研究方向为果蔬加工与贮藏。E-mail:715jy@sohu.com。
