The genetics of fruit color in Cucurbita pepo L.

I. B. Korottseva, A. S. Ermolaev, G. A. Khimich
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Abstract

Species Cucurbita pep o L., which includes marrow, squash, hard-barked pumpkin and a number of other crops, has a high polymorphism both in plant structure and in shape, size, color of the bark and fruit pulp. The color of the bark of the fruits of this species can be white, cream, yellow, green, orange with or without a pattern. Appearance can greatly influence the marketing success of new hybrids among the target audience. This is explained by the fact that there are strong regional consumer preferences regarding the color of fruits, although most often, on the shelves of chain stores, in fresh or canned form, you can find fruits of bright, saturated colors and shades. At the same time, brightly colored fruits are more often used for canning, while light-colored ones are used for processing into caviar [1]. Paris H.S. and Brown R.N. summarized the identification of more than 80 gene loci that affect fruit color in Cucurbita pepo L., some of which are multi-allelic [2]. The color of the fruit in hard-barked pumpkin depends on the presence and interaction between the loci responsible for this trait, and many other factors, including growing conditions [3,4]. In cucurbits, in different phenophases, different genes are responsible for color [5–7]. All this makes the selection of summer squash and scallop on the basis of the color of the fruit bark very difficult. Knowing the genetics of coloration can make this task easier. In this article, we tried to summarize the results of studies presented in foreign literature sources on the study of Cucurbita pepo L. genes responsible for the color of the surface of the fruit and pulp, its intensity, the presence or absence of a pattern of various colors and configurations. No domestic studies on this topic could be found.
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瓜类果实颜色的遗传学研究。
葫芦属(Cucurbita pep o L.)包括西葫芦、南瓜、硬皮南瓜等多种作物,在植物结构、形状、大小、树皮和果肉颜色等方面都具有高度的多态性。这种水果的树皮颜色可以是白色、奶油色、黄色、绿色、橙色,有或没有图案。外观可以极大地影响新混合动力车在目标受众中的营销成功。这可以用这样一个事实来解释:尽管在连锁店的货架上,新鲜或罐装的水果通常都是明亮、饱和的颜色和色调,但区域消费者对水果的颜色有很强的偏好。同时,颜色鲜艳的水果多用于罐装,而浅色的水果多用于加工成鱼子酱[1]。Paris H.S.和Brown R.N.总结了影响瓜类果实颜色的80多个基因位点的鉴定,其中一些是多等位基因[2]。硬皮南瓜果实的颜色取决于负责该性状的基因座的存在和相互作用,以及许多其他因素,包括生长条件[3,4]。在葫芦中,在不同的物候期,不同的基因负责颜色[5-7]。这使得根据果皮颜色选择夏南瓜和扇贝非常困难。了解颜色的遗传学可以使这项任务变得更容易。在本文中,我们试图总结在国外文献来源的研究结果,负责葫芦的果实和果肉表面的颜色,其强度,存在或不存在各种颜色和配置图案的基因的研究。国内尚无关于该课题的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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审稿时长
4 weeks
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