猕猴桃果肉颜色相关色素代谢研究进展

猕猴桃果肉颜色相关色素代谢研究进展

Advance of Research on Flesh Color Related Pigment Metabolism in Kiwifruit

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摘要

猕猴桃含有独特的风味和丰富的营养价值，深受消费者的亲睐。猕猴桃果肉颜色各异，系统叙述了猕猴桃果肉颜色的种类、果肉颜色在发育过程中的变化、显微结构的变化、色素类物质的种类和变化、以及叶绿素、类胡萝卜素、和花色素苷代谢途径及其分子调控机理。提出了猕猴桃果肉颜色研究现阶段存在的问题，并对其研究前景进行了展望。

Abstract

Kiwifruit, which contains many unique and interesting flavor and nutritional value, are popular among consumers. In this paper, we summarized kiwifruit fruit flesh color, flesh color changes in the development process, the change of the microstructure, the types of pigment substances and change, as well as chlorophyll and carotenoid pathway and its molecular regulation mechanism. Finally, the problems of study about fruit flesh color at the present stage were proposed, and the prospects were predicted as well.

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张计育 莫正海 宣继萍 贾晓东 刘永芝 郭忠仁.猕猴桃果肉颜色相关色素代谢研究进展. 中国农学通报. 2013, 29(13): 77-85 https://doi.org/10.11924/j.issn.1000-6850.2012-3477

Advance of Research on Flesh Color Related Pigment Metabolism in Kiwifruit. Chinese Agricultural Science Bulletin. 2013, 29(13): 77-85 https://doi.org/10.11924/j.issn.1000-6850.2012-3477

参考文献

张计育 莫正海 宣继萍 贾晓东 刘永芝 郭忠仁 .猕猴桃果肉颜色相关色素代谢研究进展.中国农学通报 ,2013,29(第13期5月): 77-85

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