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Food Qual Safet
Food Qual Safet
Reviews     
西兰花采后黄化机理及调控技术研究进展
Advance in yellowing mechanism and the regulation technology of post-harvested broccoli
Feng Luo*, **, Huixin Fang*, Baodong Wei*, Shunchang Cheng*, Qian Zhou*, Xin Zhou*, Xuan Zhang*, Yingbo Zhao*, Shujuan Ji*
*Department of Food Science, Shenyang Agricultural University, Shenyang, China **Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
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摘要： 黄化是西兰花采后贮藏、运输、销售过程中质量劣化的主要问题之一，严重影响了西兰花的商品价值。因此，了解西兰花黄化的机理并开发有效的调控技术具有重要意义。本文综述了西兰花黄化过程中花球外观、芽形态、花萼细胞结构以及内源色素代谢的变化。此外，从转录组分析和转录调控两个方面综述了近年来黄化分子机制的研究进展。最后，对西兰花黄化防治技术的研究进展进行了综述。
关键词： 西兰花;  黄化;  色素代谢;  转录组;  转录因子    
Abstract: Yellowing is one of the main problems of quality deterioration in the storage, transportation, and sales of post-harvested broccoli, which seriously affects the commodity value of broccoli. Therefore, it is of significance to understand the mechanism of the process and develop effective regulation technology. In this review, we expounded the changes in the appearance of the flower ball, bud morphology, and calyx cell structure, as well as endogenous pigment metabolism, accompanying the yellowing process of broccoli. In addition, recent research on the molecular mechanism of yellowing was summarized from the aspects of transcriptome analysis and transcription regulation. Finally, the progress on the control technology of broccoli yellowing was reviewed.
Key words: broccoli    yellowing    pigment metabolism    transcriptome    transcription factor
通讯作者: Shujuan Ji     E-mail: jsjsyau@syau.edu.cn, jsjsyau@sina.com
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Feng Luo
Huixin Fang
Baodong Wei
shunchang Cheng
Qian Zhou
Xin Zhou
Xuan Zhang
Yingbo Zhao
Shujuan Ji

引用本文:

Feng Luo, Huixin Fang, Baodong Wei, shunchang Cheng, Qian Zhou, Xin Zhou, Xuan Zhang, Yingbo Zhao, Shujuan Ji. Advance in yellowing mechanism and the regulation technology of post-harvested broccoli. Food Qual Safet, 10.1093/fqsafe/fyaa020.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa020    或    http://www.zjujournals.com/fqs/CN/Y2020/V4/I3/107

[1] Yicun Zhao, Wei Zhao, Ruijin Yang, Jaideep Singh Sidhu, Fanbin Kong. 射频加热灭活西兰花粉中微生物[J]. Food Qual Safet, 2017, 1(1): 93-100.