摘要
中国是桃的原产地,有着丰富的桃种质资源,尤其是果皮和果肉颜色类型多样,为中国桃提供了优异的种质资源.桃果皮和果肉的红色多少由花色苷含量决定,而花色苷的合成积累主要由遗传因子决定,另一方面光照、温度、激素及糖等因子也影响其合成.总结了前人在桃果皮和果肉红色形成的遗传变异、影响因素以及花色苷合成的分子调控机制等方面的研究进展,以期为桃果实颜色性状的精准鉴定以及红色桃种质创新提供参考.
Abstract
The peach Prunus persica(Rosaceae)is an important deciduous fruit tree native to China,where many wild varieties provide excellent genetic resources for peach-breeding programs.Colors of these varieties vary widely including reds,yellows,greens,and whites.Of them,red color is generated mainly by accumulation of anthocyanin,a natural water-soluble pigment that occurs widely in plants.The color of anthocyanin varies depending on pH,temperature and other conditions.The pigment also has medicinal properties such as prevention of cardiovascular disease,relieving vision,and enhancing immunity.The greater the anthocyanin content,the deeper the red color.When the fruit is green,white or yellow,anthocyanin contents are low.The common anthocyanin pigments in peach are primarily cya-nindin and elargonidin,and secondarily delphinidin,peonidin,petunidin,and malvidin.Anthocyanin synthesis is mainly affected by genetics,with PpMYB10.1 serving as the key transcription factor in peach.However,synthesis is also affected by light,temperature,hormones,sugar,and mineral ele-ments.Anthocyanin plays an important role in people's health,and studies on red color production in peach fruit benefits breeding programs.While China's first early maturity and low-acid red-fleshed peach variety Jinling xuepan has taken China's peach-breeding research to a new level.However,fur-ther enriching the diversity of peach fruit color should also be considered in breeding programs.In this paper,we review the studies on genetic variation and regulatory mechanisms related to formation of red color in peach pericarp and pulp to improve the identification of genotypes affecting peach fruit color,and innovation in peach-red-germplasm in breeding programs.
维普
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