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Physiological and molecular biological studies on maturation and senescence of fruits and vegetables and reevaluation of keeping fresh technology

果蔬成熟衰老的生理分子生物学研究及保鲜技术再评价

基本信息

批准号：
07306002
负责人：
HYODO Hiroshi
金额：
$ 16.7万
依托单位：
Shizuoka University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
1995
资助国家：
日本
起止时间：
1995 至 1996
项目状态：
已结题

项目摘要

In fruits and vegetables rapid changes in metabolism occur after harvest and ripening and senescence rapidly progress, resulting in quality deterioration. In the present studies each member of this research group has worked on the basis of physiology, biochemistry, and/or molecular biology.S.Yamaki has studied sugar synthesis and accumulation, focusing on the reaction mechanisms of sorbitol dehydrogenase and sucrose synthase. K.Chachin has studied changes in texture during ripening and analyzed the changes in pectin and hemicellulose. H.Tsuchida has studied the mechanism and regulation of fruit softening, focusing on beta-galactosidase and alpha-arabinofuranosidase. R.Nakamura has studied the keeping freshness and the progress of senescerce by gene expression of ethylene-synthesizing enzymes and polygalacturonase. A.Inaba has studied gene expression and its control of ACC synthase and ACC oxidase during fruit ripening. H.Hyodo has studied biosynthesis of ethylene and its related enzymes during senescence of broccoli florets. Y.Ueda has studied effect of environmental gases on respiration, in particular the effect of low oxygen concentration on the respiration enzymes.K.Akimoto has studied simulation analyzes on the ripening process and determined the rate of respiration by computer analyzes. H.Terai has studied the changes in chloroplast structure by an electron microscope during senescence. N.Yamauchi has studied the mechanism of chlorophyll breakdown during senescence. T.Matsuo has studied expression of some genes characteristic of temperature tolerance. K.Yamawaki has studied the difference in sensitivity to extreme temperature and analyzed heat shock proteins.These studies have given rise to the intensive results and much contributed to the progress of research in Postharvest Physiology and Handling. And also these studies have provided considerable suggestions for establishing the technology and procedures in postharvest handling, storage and keeping freshness.

水果和蔬菜在收获后发生代谢的快速变化，成熟和衰老迅速进展，导致品质劣变。在本研究中，本研究小组的每个成员都在生理学、生物化学和/或分子生物学的基础上进行了研究。山木胜以山梨醇脱氢酶和蔗糖合成酶的反应机制为重点，研究了糖的合成和积累。K.Chachin研究了成熟过程中质地的变化，并分析了果胶和半纤维素的变化。H.Tsuchida研究了水果软化的机制和调节，重点是β-半乳糖苷酶和α-阿拉伯呋喃糖苷酶。R.中村通过乙烯合成酶和多聚半乳糖醛酸酶的基因表达研究了保鲜和衰老过程。A.Inaba研究了果实成熟过程中ACC合酶和ACC氧化酶的基因表达及其控制。H.Hyodo研究了青花菜小花衰老过程中乙烯的生物合成及其相关酶。Y.上田研究了环境气体对呼吸作用的影响，特别是低氧浓度对呼吸酶的影响，K.Akimoto研究了成熟过程的模拟分析，并通过计算机分析确定了呼吸速率。寺井先生用电子显微镜研究了衰老过程中叶绿体结构的变化。山内溥研究了衰老过程中叶绿素分解的机制。T.Matsuo研究了一些耐温基因的表达。K.Yamawaki研究了极端温度敏感性的差异，分析了热激蛋白，这些研究取得了丰硕的成果，对采后生理和处理的研究进展做出了很大贡献。这些研究也为建立采后处理、贮藏和保鲜的技术和程序提供了有益的建议。