摘要
果实是植物的重要营养器官,鲜艳的果实颜色不仅给人们带来视觉上的享受,也为人们膳食提供了丰富的营养价值。园艺作物有着丰富的果肉颜色,如绿色、黄色、红色、橙色等,这些颜色是由叶绿素、类胡萝卜素、花青素及其衍生的产物积累所致。类胡萝卜素是维生素A的合成前体,而花青素具有很好的抗氧化性,它们均为人类饮食提供更多的营养价值,因此研究富含类胡萝卜素或者花青素的园艺作物已成为当今研究的重点。本研究以瓜果类蔬菜(黄瓜,甜瓜,西瓜和番茄)及果树类果实(柑橘,桃,猕猴桃,苹果)为例,对果肉颜色多样性、遗传规律、果肉颜色形成的分子机制及环境因子对果肉颜色的影响进行了综述,以期为今后园艺作物果肉颜色的基因挖掘与分子遗传改良提供参考。
Fruit is an important vegetative organ of plants. Bright fruit color not only brings visual enjoyment to people, but also provides rich nutritional value to people diet. Horticultural crops have rich fruit flesh colors, such as green, yellow, red, orange, etc. These colors are caused by the accumulation of chlorophyll, carotenoids, anthocyanins and their derivatives. Carotenoids are synthetic precursors of vitamin A, and anthocyanins have excellent antioxidant properties, which provide more nutritional value for human diet. Therefore, research on horticultural crops rich in carotenoids or anthocyanins has become the focus of current research. In this paper, vegetables(Cucumber, melon, watermelon and tomato) and fruit trees(Citrus, peach, kiwifruit, apple) are taken as examples. This paper briefly reviewed the progress on the diverse flesh color, genetic mechanisms, the molecular mechanism of flesh color formation, and the influence of environmental factors on flesh color. The present review aims to provide reference for identifying fruit flesh color genes and molecular genetic improvement in the future.
作者
王雪婷
许学文
陈学好
Wang Xueting;Xu Xuewen;Chen Xuehao(College of Horticulture and Plant Protection,Yangzhou University,Yangzhou,225009)
出处
《分子植物育种》
CAS
北大核心
2022年第3期1014-1025,共12页
Molecular Plant Breeding
基金
江苏省农业重大新品种创制项目(PZCZ201720)
江苏现代农业(蔬菜)产业技术体系项目(JATS[2018]308)共同资助。
关键词
果实
果肉颜色
遗传规律
QTL定位
分子机制
Fruit
Fruit flesh color
Genetic rules
QTL mapping
Molecular mechanisms
