Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
Int J Mol Sci. 2022 Oct 18;23(20):12482. doi: 10.3390/ijms232012482.
Fruit softening that occurs during fruit ripening and postharvest storage determines the fruit quality, shelf life and commercial value and makes fruits more attractive for seed dispersal. In addition, over-softening results in fruit eventual decay, render fruit susceptible to invasion by opportunistic pathogens. Many studies have been conducted to reveal how fruit softens and how to control softening. However, softening is a complex and delicate life process, including physiological, biochemical and metabolic changes, which are closely related to each other and are affected by environmental conditions such as temperature, humidity and light. In this review, the current knowledge regarding fruit softening mechanisms is summarized from cell wall metabolism (cell wall structure changes and cell-wall-degrading enzymes), plant hormones (ETH, ABA, IAA and BR et al.), transcription factors (MADS-Box, AP2/ERF, NAC, MYB and BZR) and epigenetics (DNA methylation, histone demethylation and histone acetylation) and a diagram of the regulatory relationship between these factors is provided. It will provide reference for the cultivation of anti-softening fruits.
果实软化发生在果实成熟和采后贮藏过程中，决定了果实的品质、货架期和商业价值，使果实更具吸引力，有利于种子传播。此外，过度软化会导致果实最终腐烂，使果实容易受到机会性病原体的侵袭。许多研究已经揭示了果实如何软化以及如何控制软化。然而，软化是一个复杂而微妙的生命过程，包括生理、生化和代谢变化，这些变化密切相关，并受到环境条件如温度、湿度和光照的影响。在这篇综述中，从细胞壁代谢（细胞壁结构变化和细胞壁降解酶）、植物激素（ETH、ABA、IAA 和 BR 等）、转录因子（MADS-Box、AP2/ERF、NAC、MYB 和 BZR）和表观遗传学（DNA 甲基化、组蛋白去甲基化和组蛋白乙酰化）等方面总结了果实软化机制的最新知识，并提供了这些因素之间调控关系的示意图。这将为培育抗软化果实提供参考。
