https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
https://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
https://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2016, Vol. 43 ›› Issue (9): 1726-1734.doi: 10.16420/j.issn.0513-353x.2016-0314

• 综述 • 上一篇    下一篇

番茄果实角质层的形成机理

邢亚莉,史才雪,李汉霞,叶志彪*   

  1. (华中农业大学园艺林学学院,园艺植物生物学教育部重点实验室,武汉 430070)
  • 出版日期:2016-09-25 发布日期:2016-09-25

Formation Mechanism of Tomato Fruit Cuticles

XING Ya-li,SHI Cai-xue,LI Han-xia,and YE Zhi-biao*   

  1. (Key Laboratory of Horticultural Plant Biology,Ministry of Education,Huazhong Agricultural University,College of Horticulture and Forestry Sciences,Wuhan 430070,China)
  • Online:2016-09-25 Published:2016-09-25

摘要:

番茄果实的角质层厚且没有气孔,是研究鲜食果实角质层的理想材料。对番茄果实角质层的组分、形成、功能和调控因子进行了简要的综述,为鲜食果实发育和采后生物学的研究提供理论依据。

关键词: 番茄, 角质层, 转录因子

Abstract:

The cuticle of tomato(Solanum lycopersicumfruit is relatively thick and does not contain stomata,which makes a suitable model system for fleshy fruit research. In this paper,the research on tomato fruit cuticle composition,formation,functions and regulatory factors were reviewed. It will provide theoretic foundation for fleshy fruit development and post-harvest biology.

Key words: tomato, cuticle, transcription factor

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