National Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong, China.
National Key Laboratory of Crop Biology, National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong, China.
Plant Sci. 2021 Nov;312:111024. doi: 10.1016/j.plantsci.2021.111024. Epub 2021 Aug 15.
Fruit coloration is an appearance trait that directly affects the commercial value and market competitiveness of apples. The red color of apple fruit is mainly affected by anthocyanin accumulation, and the synthesis of anthocyanin is affected by various factors. The critical roles of hormones and environmental factors during apple anthocyanin biosynthesis are described. This review also elaborates the specific mechanisms of the responses of internal genes to stress and changes in anthocyanin when apples are exposed to different environmental stressors. This study provides direction for future research on apple anthocyanin and is a reference for anthocyanin studies in other species.
果实颜色是影响苹果商品价值和市场竞争力的外观性状。苹果果实的红色主要受花青苷积累的影响，而花青苷的合成受多种因素的影响。本文描述了激素和环境因素在苹果花青苷生物合成过程中的关键作用。本文还详细阐述了苹果在受到不同环境胁迫时，内部基因对胁迫和花青苷变化的响应的具体机制。本研究为未来苹果花青苷的研究提供了方向，也为其他物种花青苷的研究提供了参考。
