梨石细胞形成的控制因素及对果实质构的影响研究进展

摘要/Abstract

摘要： 石细胞作为评价梨品质的重要指标之一，对果实具有支持作用，能提高其耐贮藏性。然而，梨果实中石细胞过多不利于营养成分积累，影响梨的口感、风味和功效，降低其市场价值。深入了解石细胞形成途径及其调控方法，有助于改善梨果实品质、促进梨加工产品开发。本文就梨石细胞形成过程，从内部因素，如酶类、木质素、维管束、基因等角度综述在梨果实合成路径中石细胞产生的关键控制因素，结合外源钙、激素和环境等外界因素干预梨果实石细胞分布、大小及含量，并对石细胞对梨感官和营养品质的影响进行初步探讨，旨在深入了解影响梨石细胞形成的因素，以期为未来梨果实精深加工和应用提供借鉴。

关键词: 梨石细胞, 控制因素, 质构, 木质素, 酶

Abstract: As one of the important indicators to evaluate the quality of pear, stone cells can support the fruit and improve its storage resistance. However, too many stone cells in pear fruit are not conducive to the accumulation of nutrients, and also affect the taste, flavor and efficacy, and reduces its vendibility. To gain insight into the stone cells formation pathways and their regulation methods is beneficial to improve the quality of pear fruit and promote the development of pear processing products. In this paper, on the formation process of the pear stone cells, we reviewed the key control factors for stone cell production in the pear fruit synthesis pathway from internal factor such as enzymes, lignin, vascular bundles, genes and so on. Combining external factors such as exogenous calcium, hormones and the environment, we also made a preliminary discussion about the effects of stone cells on the sensory and nutritional quality of the pear. What we did was to understand the influencing factors of pear stone cell formation the influencing factors deeply in order to provide reference for the reasonable application of pear fruit processing in the future.

Key words: stone cells of pears, impact factors, texture, lignin, enzyme

中图分类号:

TS255.2

曹雪慧王娅年蕊尤开艳朱丹实. 梨石细胞形成的控制因素及对果实质构的影响研究进展[J]. 食品科学, 2024, 45(7): 0-0.

Xue-Hui Dan-Shi ZHU. Research progress on the effects of pear stone cell on fruit texture and control factors of its formation[J]. FOOD SCIENCE, 2024, 45(7): 0-0.

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