文献类型： 外文期刊
作者： Wang, Linlin 1 ; Zhong, Yangmin 2 ; Liu, Jia 1 ; Ma, Ruifang 2 ; Miao, Yeminzi 2 ; Chen, Wenqi 1 ; Zheng, Jiaqiu 3 ; Pang, Xin 4 ; Wan, Hongjian 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Vegetables, China Australia Res Ctr Crop Improvement, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
2.Lishui Acad Agr & Forestry Sci, Inst Crops, Lishui 323000, Peoples R China
3.Jiangsu Coastal Area Inst Agr Sci, Yancheng 224002, Peoples R China
4.Suzhou Polytech Inst Agr, Suzhou 215008, Peoples R China
关键词： pepper; fruit color; biosynthesis; molecular genetics; research progress
期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）
ISSN：
年卷期： 2023 年 12 卷 11 期
页码：
收录情况： SCI
摘要： Pepper, as a vegetable crop with a wide cultivation area worldwide, besides being a significant condiment and food, also has a momentous use for chemistry, medicine, and other industries. Pepper fruits are rich in various pigments, such as chlorophyll, carotenoids, anthocyanins, and capsanthin, which have important healthcare and economic value. Since various pigments are continuously metabolized during the development of pepper fruits, peppers exhibit an abundant fruit-colored phenotype in both the mature and immature periods. In recent years, great progress has been made in the study of pepper fruit color development, but the developmental mechanisms are still unclear systematically dissected in terms of pigment, biosynthesis, and regulatory genes. The article outlines the biosynthetic pathways of three important pigments: chlorophyll, anthocyanin, and carotenoid in pepper and the various enzymes involved in these pathways. The genetics and molecular regulation mechanisms of different fruit colors in immature and mature peppers were also systematically described. The objective of this review is to provide insights into the molecular mechanisms of pigments biosynthesis in pepper. This information will provide theoretical basis for the breeding of high-quality colored pepper varieties in the future.
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