State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China; Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271000, China.
State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China; Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, 271000, China.
Plant Physiol Biochem. 2021 May;162:267-279. doi: 10.1016/j.plaphy.2021.02.033. Epub 2021 Mar 4.
Apple (Malus domestica Borkh.) is one of the most widely produced and economically important fruits in temperate regions. Fruit color development in apple is a major focus for both breeders and researchers as consumers associate brightly colored red apples with ripeness and a good flavor. In recent years, great progress has been made in the research of apple fruit color development, but its development mechanism has not been systematic dissected from the aspects of genetics, transcription or environmental factors. Here, we summarize research on the coloration of apple fruit, including the development of important genomic databases to identify important genomic regions and genes, genetic and transcriptional factors that regulate pigment accumulation, environmental factors that affect anthocyanin synthesis, and the current breeding progress of red-skinned and red-fleshed apples. We describe key transcription factors, such as MYB, bHLH, and WD40, which are involved in the regulation of anthocyanin synthesis and fruit color development in apple. We also discuss the regulation of apple color by external environmental factors such as light, temperature, and water. The aim of this review is to provide insights into the molecular mechanisms underlying anthocyanin biosynthesis in apple. This information will provide significant guidance for the breeding of high-quality red-skinned and red-fleshed apple varieties.
苹果（Malus domestica Borkh.）是温带地区广泛种植和经济价值最高的水果之一。果实颜色的发育是育种家和研究人员关注的焦点，因为消费者将颜色鲜艳的红色苹果与成熟和良好的口感联系在一起。近年来，苹果果实颜色发育的研究取得了很大进展，但从遗传学、转录或环境因素方面系统地剖析其发育机制的研究还较少。在这里，我们总结了苹果果实着色的研究，包括识别重要基因组区域和基因的重要基因组数据库的发展、调控色素积累的遗传和转录因子、影响花青素合成的环境因素以及红皮红肉苹果的当前育种进展。我们描述了参与苹果中花青素合成和果实颜色发育调控的关键转录因子，如 MYB、bHLH 和 WD40。我们还讨论了外部环境因素（如光照、温度和水分）对苹果颜色的调控。本综述的目的是提供对苹果中花青素生物合成分子机制的深入了解。这些信息将为培育高质量的红皮红肉苹果品种提供重要指导。
