Softening is a sign that the fruit is fully ripe.The softened and ripe fruits have ideal color and flavor,and accumulate a lot of flavor substances and nutrients.Sweet cherry fruit softening mainly occur in the color transformation stage,accompanied by rapid expansion of flesh cells,initial dissolution of cell wall,and disappearance of intermediate lamella.In the ripening stage,cell wall degradation is more prominent,and the regular structure of cytoplasm almost disappeares.However,excessive softening reduces the resistance of fruit to mechanical damage and pathogen infection,seriously shortens shelf life,and increases postharvest loss.Softening of sweet cherry fruit after ripening has become an industry problem.In order to analyze the mechanism of sweet cherry fruit softening and improve the quality of sweet cherry fruit,we reviewed the effects of cell wall structure and component changes,cell contents and turgor pressure,enzymes[pectin methylesterase(PME),cellulase(CL),polygalacturonase(PG),pectate lyases(PL),β-galactosidase(β-Gal)and α-L-Arabinofuranosidase(α-L-Af)]and hormones(ABA,ETH,IAA,GAs)related to cell wall degradation,and cultivation environment(temperature,mineral elements,cultivation and management)on sweet cherry fruit softening.Subsequently,we prospected the further research on breeding and molecular aspects of sweet cherry fruit softening.This study can provide theoretical basis for improving the quality and storability of sweet cherry fruit.
国家科技期刊平台
NSTL
万方数据
维普
