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Chinese Agricultural Science Bulletin ›› 2021, Vol. 37 ›› Issue (6): 49-53.doi: 10.11924/j.issn.1000-6850.casb2020-0173

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Research Progress of Pericarp

Sun Hao(), Zeng Jie, Ou Lijun, Zou Xuexiao()   

  1. College of Horticulture, Hunan Agricultural University/Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, Changsha 410125
  • Received:2020-06-12 Revised:2020-11-11 Online:2021-02-25 Published:2021-02-24
  • Contact: Zou Xuexiao E-mail:314481909@qq.com;zouxuexiao428@163.com

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

CLC Number: