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| Ethylene and fruit softening |
| Greg Tucker*, Xueren Yin**, Aidi Zhang**, MiaoMiao Wang**, Qinggang Zhu**, Xiaofen Liu**, Xiulan Xie**, Kunsong Chen* and Don Grierson**,***,* |
| *Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK, **Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, China, and ***Plant & Crop Sciences Division, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK |
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Abstract This review is concerned with the mechanisms controlling fruit softening. Master genetic regulators switch on the ripening programme and the regulatory pathway branches downstream, with separate controls for distinct quality attributes such as colour, flavour, texture, and aroma. Ethylene plays a critical role as a ripening hormone and is implicated in controlling different facets of ripening, including texture change, acting through a range of transcriptional regulators, and this signalling can be blocked using 1-methylcyclopropene. A battery of at least seven cell-wall-modifying enzymes, most of which are synthesized de novo during ripening, cause major alterations in the structure and composition of the cell wall components and contribute to the softening process. Significant differences between fruits may be related to the precise structure and composition of their cell walls and the enzymes recruited to the ripening programme during evolution. Attempts to slow texture change and reduce fruit spoilage by delaying the entire ripening process can often affect negatively other aspects of quality, and low temperatures, in particular, can have deleterious effects on texture change. Gene silencing has been used to probe the function of individual genes involved in different aspects of ripening, including colour, flavour, ethylene synthesis, and particularly texture change. The picture that emerges is that softening is a multi-genic trait, with some genes making a more important contribution than others. In future, it may be possible to control texture genetically to produce fruits more suitable for our needs.
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Received: 30 June 2017
Published: 09 January 2018
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Corresponding Authors:
Don Grierson, Plant & Crop Sciences Division, School of Biosciences, University of Nottingham, Sutton
Bonington Campus, Loughborough, LE12 5RD, UK.
E-mail: donald.grierson@nottingham.ac.uk
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Cite this article:
Greg Tucker, Xueren Yin, Aidi Zhang, MiaoMiao Wang, Qinggang Zhu, Xiaofen Liu, Xiulan Xie, Kunsong Chen, Don Grierson. Ethylene and fruit softening. Food Qual Safet, 2017, 1(4): 253-267.
URL:
http://www.zjujournals.com/fqs/10.1093/fqsafe/fyx024 OR http://www.zjujournals.com/fqs/Y2017/V1/I4/253
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乙烯在果实软化过程中的作用
本文对果实软化过程中的调控机制进行了综述。成熟过程中调控因子和下游分支控制各自不同的品质属性，如色泽、风味、结构、香气等。乙烯作为一种成熟激素在果实成熟过程中扮演了重要角色，包括果实质地变化、转录因子激活及1-MCP抑制信号传导。在成熟过程中至少7种细胞壁调控酶被合成，其主要引起细胞壁结构和组成改变，促进果实软化过程。不同果实的差异性主要与成熟过程中细胞壁和酶的精细结构和组成不同有关。通过延缓整个成熟过程，减缓果实质地改变和腐败的同时，也会造成果实品质降低。低温也会对果实质地变化产生不良影响。基因沉默被用来探测成熟过程中单个基因的功能，主要指与色泽、风味、乙烯合成及质地变化相关。果实软化过程由多个基因调控，其中一些基因有着较大的贡献。将来，通过基因调控质地生产出适合我们需求的水果有望成为可能。
关键词：
细胞壁,
乙烯,
果胶裂解酶,
聚半乳糖醛酸酶,
番茄
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