果实成熟衰老过程中蛋白质组学研究进展

被引：19

作者：

张丽

罗海波

姜丽

蒋娟

傅淋然

郁志芳

机构：

[1] 南京农业大学食品科技学院

来源：

植物生理学报 | 2011年 / 47卷 / 09期

关键词：

蛋白质组学; 果实; 成熟; 衰老; 进展;

D O I：

10.13592/j.cnki.ppj.2011.09.012

中图分类号：

Q945 [植物生理学];

学科分类号：

0903 ;

摘要：

蛋白质组学已开始应用于果实成熟衰老研究,以明确蛋白差异表达与成熟衰老的关系和深入揭示果实成熟衰老过程的分子机制。本文综述了蛋白质组学在果实成熟衰老研究中的重要性、果实样品蛋白的提取制备方法,重点介绍了蛋白质组学在果实成熟衰老机制、果实抗病性机制、冷害机制以及采后处理对果实成熟调控研究中的应用,分析了蛋白质组学在果实成熟衰老研究中存在的不足,提出了今后研究的方向。

引用

页码：861 / 871

页数：11

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