Duan Xiaoyu, Wang Keru, Tang Renkun, Liu Jinying, Cheng Kang, Gao Guangtong, Wang Yuying, Qin Guozheng
State Key Laboratory of Plant Diversity and Specialty Crops, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
China National Botanical Garden, Beijing 100093, China.
Hortic Res. 2025 May 21;12(8):uhaf135. doi: 10.1093/hr/uhaf135. eCollection 2025 Aug.
Cultivated strawberry ( × ) is a kind of Rosaceae fruit crops grown worldwide. It is popularly consumed for its attractive color, juicy flesh, and nutrient content. The rich anthocyanin in strawberry fruits is responsible for its coloration. Anthocyanins are polyphenolic compounds, belonging to the four types of natural plant pigments. As important antioxidant secondary metabolites, anthocyanins substantially affect the internal quality and nutritional value of strawberry fruits. Here, we summarize the molecular mechanism underlying anthocyanin accumulation in strawberry fruits and discuss the ways to increase the content of anthocyanins in order to provide theoretical support for improving the color of strawberry fruits and enhance its commercial value by molecular biology methods.
栽培草莓（×）是一种在全球广泛种植的蔷薇科水果作物。因其诱人的颜色、多汁的果肉和营养成分而广受欢迎。草莓果实中丰富的花青素赋予了其颜色。花青素是多酚类化合物，属于四种天然植物色素类型。作为重要的抗氧化次生代谢产物，花青素对草莓果实的内在品质和营养价值有重大影响。在此，我们总结了草莓果实中花青素积累的分子机制，并讨论了提高花青素含量的方法，以便为通过分子生物学方法改善草莓果实颜色和提高其商业价值提供理论支持。
