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番茄心室胶状物的形成是肉质浆果发育的重要过程和典型特征,在调控果实成熟、风味与质地变化以及种子的发育和休眠等过程中具有重要作用。果实发育过程中,胎座外层组织分化形成心室组织,最终形成高度液泡化的胶状物。这一过程中所涉及的细胞分化、分裂与膨大等是植物发育生物学研究的重要问题。植物激素、水解酶、细胞周期与转录因子等对心室胶状物的形成具有重要作用,其中AGAMOUS基因家族与核内复制可能是调控心室胶状物形成的关键因子。对番茄心室胶状物的发育、形成及其调控因子的相关研究进行了综述,为进一步揭示胶状物的形成和调控机制提供参考。
The formation of tomato ventricular jelly is an important process and typical feature of the development of succulent berries. It plays an important role in the regulation of fruit ripening, flavor and texture changes, and seed development and dormancy. During fruit development, the outer layer of the placenta differentiates to form ventricular tissue, eventually forming a highly vacuolized jelly. The process involved in cell differentiation, fission and expansion of plant developmental biology is an important issue. Plant hormones, hydrolases, cell cycle and transcription factors play an important role in the formation of ventricular jelly. The AGAMOUS gene family and intranuclear replication may play key roles in regulating the formation of ventricular jelly. The research on the development, formation and regulation of tomato jelly was reviewed in this paper, which will provide reference for further revealing the formation and regulation of jelly.