辣椒果实色素类物质组成及类胡萝卜素合成调控研究进展  

Research Progress on Composition of Pigment Substances and Regulation of Carotenoid Biosynthesis in Pepper Fruit

作　　者：吴丽丽 丁子健 王祎婷 蒋清清 程纬韬 张俊华 杨博智[1,2] 邹学校 WU Lili;DING Zijian;WANG Yiting;JIANG Qingqing;CHEN Weitao;ZHANG Junhua;YANG Bozhi;ZOU Xuexiao(College of Horticulture,Hunan Agricultural University,Changsha 410128,Hunan,China;Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops,Ministry of Education,Changsha 410128,Hunan,China)

机构地区：[1]湖南农业大学园艺学院,湖南长沙410128 [2]园艺作物种质创新与新品种选育教育部工程研究中心,湖南长沙410128

出　　处：《中国蔬菜》2025年第3期26-33,共8页China Vegetables

基　　金：湖南省教育厅科学研究项目(22B0214);国家自然科学基金重点项目(32130097)。

摘　　要：果色是评价辣椒果实外观品质最直观的性状之一。叶绿素、类胡萝卜素和花青素赋予辣椒果实多彩的颜色。丰富果实色泽资源有利于高品质辣椒品种的选育。本文总结了不同颜色辣椒果实中叶绿素、类胡萝卜素和花青素的组成以及类胡萝卜素合成调控研究进展,重点阐述了类胡萝卜素生物合成途径中关键酶基因和调控因子,可为深入解析辣椒果实颜色变异分子机制提供参考。Fruit color is one of the most intuitive traits for evaluating the appearance quality of pepper fruits.The proportions of chlorophyll,carotenoid and anthocyanin contents endow pepper fruits with rich and colorful colors.Enriching fruit color resources is beneficial to the breeding of high-quality peppers.This paper summarizes the composition of chlorophyll,carotenoid and anthocyanin in pepper fruits of different colors and the research on the regulation of carotenoid synthesis,focusing on the key enzyme genes and regulatory factors in the carotenoid biosynthesis pathway,which can provide a reference for in-depth analysis of the molecular mechanism of color variation in pepper fruits.

关 键 词：辣椒 果实颜色 色素 类胡萝卜素 研究进展 

分 类 号：S64[农业科学—蔬菜学]