果實(shí)硬度影響因素研究進(jìn)展

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中圖分類號：S66 文獻(xiàn)標(biāo)志碼：A 文章編號：1002-2910（2025）03-0040-08

Progress in the study of factors affecting fruit firmness

XUE Zhizhan 1，2 ，RAN Jianglin 1，2 ，F(xiàn)ENG 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

果實(shí)硬度是決定鮮食果實(shí)商品價(jià)值的重要因素。（剩余21293字）