荔枝果皮花色苷生物合成及调控机理研究进展  

Biosynthetic Pathway and Regulation of Anthocyanins in the Pericarp of Litchi

作　　者：陈嘉怡 赵杰堂[1] 王惠聪[1] 胡桂兵[1] CHEN Jiayi;ZHAO Jietang;WANG Huicong;HU Guibing(College of Horticulture,South China Agricultural University/Guangdong Litchi Engineering Technology Research Center/State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources,Guangzhou,Guangdong 510642,China)

机构地区：[1]华南农业大学园艺学院/广东省荔枝工程技术研究中心/亚热带农业生物资源保护与利用国家重点实验室,广东广州510642

出　　处：《热带作物学报》2020年第10期2055-2061,共7页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31872066);广州市科技计划重点项目(No.201804020063);国家荔枝龙眼产业技术体系荔枝品种改良岗位(No.CARS-32-05)。

摘　　要：荔枝是无患子科荔枝属的亚热带常绿果树,具有很高的商业价值。荔枝果皮色泽由多种色素决定,是影响消费者需求的重要品质性状。果实着色是花色苷积累的结果,荔枝果皮花色苷的生物合成是一个复杂的过程,主要由遗传背景决定,同时受内外环境影响。本文重点介绍荔枝果皮花色苷的生物合成途径,从外界环境、生理生化以及分子生物学等方面,对花色苷积累的调控机制进行综述,并展望该领域的研究方向,为提升荔枝果实的色泽品质提供重要参考。Litchi is a subtropical evergreen fruit tree,which has high commercial value.The color of litchi fruit is an important quality character that affects market appealing.The color of litchi fruit decides by various pigments.The red coloration of litchi pericarp during maturation mainly due to the accumulation of anthocyanins.The biosynthesis of anthocyanins in litchi pericarp involves multiple steps and is regulated by different factors.With the wide application of molecular biology techniques,the research on anthocyanin biosynthesis and regulation has attained substantial progress in recent years.Numerous papers about the biosynthesis of anthocyanins in litchi has also been published.Here,we summarize the research results in recent years on domestic and foreign studies on litchi amthocyanins.The biosynthetic pathway of anthocyanins in litchi pericarp was reviewed.And the effects of the external environment,physiology and biochemistry,and molecular biology on the accumulation of anthocyanins were comprehensively summarized to provide theoretical guidance for better fruit coloration through breeding or cultural attempts.

关 键 词：荔枝 果皮 花色苷 生物合成 调控 

分 类 号：S667.1[农业科学—果树学]