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水分是果实品质形成的关键因素之一,与果实品质的形成关系密切。鉴于我国水果种植普遍存在的季节性干旱问题,逼着综述了水分胁迫对果实大小、单果重、色泽等外观品质以及可溶性糖、有机酸、维生素C等物质含量的影响。在此基础上,还评价了相关研究的不足,并提出了探寻果实糖酸积累的关键酶、果实营养元素跨膜运输的载体蛋白、水分胁迫与细胞内源激素的互作关系、果实糖酸代谢中水分胁迫的调控机理等今后的研究方向。
Water is one of the key factors in the formation of fruit quality, which is closely related to the formation of fruit quality. In view of the prevalence of seasonal drought in fruit growing in our country, it is forbidden to summarize the effect of water stress on the appearance quality, soluble sugar, organic acid and vitamin C content such as fruit size, fruit weight and color. On this basis, we also evaluated the shortcomings of related research, and proposed the key enzyme to search for the accumulation of sugar and acid in fruit, carrier protein transmembrane transport of fruit nutrition elements, the interaction between water stress and endogenous hormones, Metabolic regulation of water stress and other future research directions.