College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China.
Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China.
J Integr Plant Biol. 2022 Sep;64(9):1649-1672. doi: 10.1111/jipb.13316. Epub 2022 Aug 10.
Fleshy fruit texture is a critically important quality characteristic of ripe fruit. Softening is an irreversible process which operates in most fleshy fruits during ripening which, together with changes in color and taste, contributes to improvements in mouthfeel and general attractiveness. Softening results mainly from the expression of genes encoding enzymes responsible for cell wall modifications but starch degradation and high levels of flavonoids can also contribute to texture change. Some fleshy fruit undergo lignification during development and post-harvest, which negatively affects eating quality. Excessive softening can also lead to physical damage and infection, particularly during transport and storage which causes severe supply chain losses. Many transcription factors (TFs) that regulate fruit texture by controlling the expression of genes involved in cell wall and starch metabolism have been characterized. Some TFs directly regulate cell wall targets, while others act as part of a broader regulatory program governing several aspects of the ripening process. In this review, we focus on advances in our understanding of the transcriptional regulatory mechanisms governing fruit textural change during fruit development, ripening and post-harvest. Potential targets for breeding and future research directions for the control of texture and quality improvement are discussed.
肉质果实的质地是成熟果实一个至关重要的品质特性。软化是一个不可逆的过程，在大多数肉质果实的成熟过程中都会发生，它与颜色和味道的变化一起，有助于改善口感和整体吸引力。软化主要是由于负责细胞壁修饰的酶的基因表达所致，但淀粉降解和高水平的类黄酮也可能导致质地变化。一些肉质果实在发育和采后期间会木质化，这会对食用品质产生负面影响。过度软化也会导致物理损伤和感染，特别是在运输和储存过程中，这会导致严重的供应链损失。许多转录因子（TFs）通过控制参与细胞壁和淀粉代谢的基因的表达来调节果实质地，这些转录因子已经得到了很好的描述。一些 TFs 直接调节细胞壁靶点，而其他 TFs 则作为一个更广泛的调控程序的一部分，调节成熟过程的几个方面。在这篇综述中，我们重点介绍了在果实发育、成熟和采后过程中控制果实质地变化的转录调控机制方面的研究进展。讨论了控制质地和改善品质的潜在目标以及未来的研究方向。
