荔枝果实采后果肉多糖降解与能量亏损关系研究进展

水果采后质地品质劣变机制及其调控途径是采后研究的一个基本科学问题,也是一个重要的技术难点问题。多糖是构成果肉质地的主要物质基础。本文围绕荔枝果肉质地品质的核心问题,针对阿拉伯半乳聚糖作为荔枝果肉质地品质的主要多糖之一,以"能量-活性氧"作用方式为切入点和能量亏损作为内部关键因素,探讨能量亏损介导的荔枝果实采后果肉多糖降解的作用方式,并揭示阿拉伯半乳聚糖降解机制,有助于了解能量亏损介导的荔枝果实采后果肉质地劣变的生理生化基础,进而揭示水果采后质地品质劣变的变化规律及其机制与调控途径,提高果实商业品质。

Research progress on the relationship of polysaccharide-degrading and energy deficiency of postharvest lychee fruit

The mechanism and the regulation approach of texture deterioration of harvested fruit is a basic scientific problem in postharvest research area, and is also a difficult problem to maintain well the texture quality of harvested fruit in practice. Polysaccharide is the major material basis for fruit texture. This paper reviewed the change in texture quality of flesh based on arabinogalactan as one of the major flesh polysaccharide, and then evaluated the energy-reactive oxygen species trigger and the energy deficiency as internal key factors to understand the degradation of arabinogalactan. Finally, it discussed the breakdown of flesh polysaccharides mediated by energy deficiency of postharvest lychee fruit during storage. This paper can help to obtain a relatively clear understanding of the physiological and biochemical mechanism of deterioration of flesh texture of harvested lychee fruit mediated by energy deficiency and then reveal the change rule and regulation approach of flesh quality of harvested fruit, in order to improve the commercial quality.