红肉猕猴桃果实着色机制研究进展

Research advances on fruit coloring mechanism in red-fleshed kiwifruit

果肉色泽是果实重要的品质特征,红肉猕猴桃因具有特殊的经济性状和商品价值受到育种者和消费者的青睐。综述了红肉猕猴桃生产现状及种质资源类型,对其红色成分物质花青素种类、积累特征及加工特性以及利用野生种质资源进行红肉猕猴桃新品种培育情况进行了阐述;总结了红肉猕猴桃花青素生物合成途径中的结构基因和调节基因分子作用机制,以及环境、遗传因素和栽培管理条件对着色影响的研究进展。最后,提出了国内外红肉猕猴桃着色机制研究方面存在的问题,分析了红肉猕猴桃种质创新与新品种选育的研究方向,并进一步提出今后研究和利用的建议。

The flesh color is one of the important fruit quality characteristics. Red-fleshed kiwifruit is favored by breeders and consumers for its special trait and the commodity value. In this paper, the production status and germplasm resource types of red-fleshed kiwifruit were summarized. The components caused the red color like anthocyanin types, their accumulation and processing characteristics were discussed. The molecular mechanism of structural genes and regulatory factors in anthocyanin synthesis pathway as well as the influence of environment, genetic factors and cultivation conditions on fruit color were also summarized. The work on breeding new red-fleshed cuhivars by using wild germplasm resource was reviewed. The challenge in coloring mechanism research was analyzed and the research focus on germplasm innovation and breeding red-fleshed kiwifruit was recommended.