柑橘果实着色机理研究进展(英文)

Advances on Research of Coloring Mechanisms in Citrus Fruit

类胡萝卜素是柑橘果实呈色的主要色素.类胡萝卜素的含量和组成决定着柑橘果实的色泽,也影响到柑橘果实的营养价值.目前关于柑橘中类胡萝卜素代谢的研究已进入分子水平.根据最新报道的研究成果,介绍了柑橘果实色泽测定的原理,类胡萝卜素的测定方法、合成途径及柑橘果实成熟过程中类胡萝卜素代谢的相关基因表达,并对其研究前景进行了探讨.

Carotenoids are major pigments of ripening Citrus fruit.Both content and composition of carotenoids affect fruit color and nutritional value.Studies on carotenoid metabolism of Citrus have been done at the molecular level.Based on the outcome of scientific researches reported recently,the method of fruit color measurement,identification and quantification of carotenoids,biosynthetic pathway of carorenoids and expression of carotenoid biosynthetic genes during fruit maturation will be introduced.In addition,future research trends will be discussed.