番茄果实颜色形成的分子机制及调控研究进展  

Progress on Molecular Mechanism and Regulation of Tomato Fruit Color Formation

作　　者：刘昕 陈韵竹 Kim Pyol Kim Min-Jun Song Hyondok 李玉花[1] 王宇[1] LIU Xin;CHEN Yunzhu;KIM Pyol;KIM Min-Jun;SONG Hyondok;LI Yuhua;WANG Yu(College of Life Sciences,Northeast Forestry University,Key Laboratory of Saline-alkali Vegetation Ecology Restoration,Ministry of Education,Harbin 150000,China)

机构地区：[1]东北林业大学生命科学学院,东北盐碱植被恢复与重建教育部重点实验室,哈尔滨150000

出　　处：《园艺学报》2020年第9期1689-1704,共16页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(31471911);中国博士后科学基金项目(2015M581414)。

摘　　要：番茄果实颜色主要包括绿色、黄色、红色、粉色和紫色等,这些颜色的形成是叶绿素、类胡萝卜素、番茄红素、黄酮类化合物等多种次生代谢物质积累综合呈现的结果。针对近年来关于控制番茄果实颜色形成的相关基因、生物合成途径及其调控机制的研究进展进行综述,旨在为今后通过生物技术手段进行番茄果色农艺性状改良提供参考。Tomato(Solanum lycopersicum L.)can be found in a range of colors:green,yellow,red,pink,and purple.These various pigments are determined by the accumulation of chlorophylls,carotenoids,lycopene,and flavonoids.In this review,we summarized the recent studies regarding the relevant genes,and regulatory mechanisms in the biosynthesis pathway that control tomato fruit color formation.We also aim to provide a reference for genetic improvement of tomato fruit color by using biotechnology.

关 键 词：番茄 果色 次生代谢途径 调控机制 

分 类 号：S641.2[农业科学—蔬菜学]