荔枝果皮花色苷生物合成及调控机理研究进展

荔枝是无患子科荔枝属的亚热带常绿果树,具有很高的商业价值。荔枝果皮色泽由多种色素决定,是影响消费者需求的重要品质性状。果实着色是花色苷积累的结果,荔枝果皮花色苷的生物合成是一个复杂的过程,主要由遗传背景决定,同时受内外环境影响。本文重点介绍荔枝果皮花色苷的生物合成途径,从外界环境、生理生化以及分子生物学等方面,对花色苷积累的调控机制进行综述,并展望该领域的研究方向,为提升荔枝果实的色泽品质提供重要参考。

Biosynthetic Pathway and Regulation of Anthocyanins in the Pericarp of Litchi

Litchi is a subtropical evergreen fruit tree, which has high commercial value. The color of litchi fruit is an important quality character that affects market appealing. The color of litchi fruit decides by various pigments. The red coloration of litchi pericarp during maturation mainly due to the accumulation of anthocyanins. The biosynthesis of anthocyanins in litchi pericarp involves multiple steps and is regulated by different factors. With the wide application of molecular biology techniques, the research on anthocyanin biosynthesis and regulation has attained substantial progress in recent years. Numerous papers about the biosynthesis of anthocyanins in litchi has also been published. Here, we summarize the research results in recent years on domestic and foreign studies on litchi amthocyanins. The biosynthetic pathway of anthocyanins in litchi pericarp was reviewed. And the effects of the external environment, physiology and biochemistry, and molecular biology on the accumulation of anthocyanins were comprehensively summarized to provide theoretical guidance for better fruit coloration through breeding or cultural attempts.