果实硬度影响因素研究进展

打开文本图片集

中图分类号：S66 文献标志码：A 文章编号：1002-2910（2025）03-0040-08

Progress in the study of factors affecting fruit firmness

XUE Zhizhan 1，2 ，RAN Jianglin 1，2 ，FENG Chen2，3，4，DUANXuwei2.3，4，WANGJing2，3，4，ZHENGBaojiangl

（1.Collegeofifeiences，NortheastForestyUniversityHarbin，Helongjiang6，hina;iuteof ForestryandPomology/BeijingAcademyofAgricultureandForestrySciences，Beijing10oo93，China;3.College ofLandscape Architecture，Beijing University ofAgriculture/National Forestry Grassland Cherry Engineering TechnologyCenter，BeijingOo93，China;4.NortheastAsiaBiodiversityResearchCenter，Harbin，Heilongjang 150040，China）

Abstract：Fruit firmness is acritical indicatoroffruit maturity，directly influencing fruit quality， transportationcosts，and shelf life，thereby determining the fruit'scommercial value.Consequently，itis essentialto elucidate andcontrol the factors thataffect fruit firmness.This paper reviewed the physiological and biochemical processes，geneticbasis，phytohormones （IAA，ABA，GA，ETHandBR），ndtransription factors （NAC，MADS，MYB）associated with fruit firmness.The various factors that regulate fruit firmness were summarized.

Key words：fruit firmness；physiology and biochemistry；phytohormones；transcription factors; genetic breeding

果实硬度是决定鲜食果实商品价值的重要因素。（剩余21293字）