果实果皮研究进展

doi:10.11924/j.issn.1000-6850.casb2020-0173

摘要/Abstract

摘要：

果皮是果蔬最直观的品质性状,也是衡量果实商品价值的重要指标之一。笔者从生理生化和分子机制角度叙述了果皮颜色变化的原理。简述了果皮色素抗癌、抗氧化等保健功能和目前常见的3项天然色素提取工艺。总结了果皮褐变机理和生长调节剂对果皮褐变的调控效果。今后可将新型复合包装材料与褐变抑制剂相结合的手段用于果实采后贮藏保鲜。目前调控黄瓜果皮颜色的基因如CsaARC5等5种基因以及辣椒颜色相关基因Ccs已被克隆。深入探究果皮颜色调控机制对今后运用基因工程进行果皮颜色改良意义重大。

关键词: 果皮, 颜色, 基因, 褐变, 展望

Abstract:

Peel is the most intuitive quality character of fruit and vegetable, and it is also one of the important indexes to measure the commodity value of fruit. In the study, the principle of pericarp color change is described in terms of physiological, biochemical and molecular mechanisms, the anti-cancer, anti-oxidation and other health functions of peel pigment and three common extraction processes of natural pigment are introduced, and the mechanism of pericarp browning and the effect of growth regulator on pericarp browning are summarized. In the future, the combination of new composite packaging material and browning inhibitor can be used to preserve fruits after harvest. At present, five genes regulating the skin color of cucumber, such as CsaARC5 and other genes, as well as the chilli color-related gene Ccs, have been cloned. It is of great significance to explore the mechanism of skin color regulation in genetic engineering for the improvement of skin color in the future.

Key words: peel, color, gene, browning, prospect

中图分类号:

S641.3

孙浩, 曾杰, 欧立军, 邹学校. 果实果皮研究进展[J]. 中国农学通报, 2021, 37(6): 49-53.

Sun Hao, Zeng Jie, Ou Lijun, Zou Xuexiao. Research Progress of Pericarp[J]. Chinese Agricultural Science Bulletin, 2021, 37(6): 49-53.

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