Yueqin Lu , Wanyi Yang , Dan Huang , Ling Liang , Changjie Xu
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引用次数: 0
Abstract
Anthocyanins are characteristic pigments determining the color of peach fruit as well as affecting fruit health benefits, and influence consumer preferences. The accumulation of anthocyanin in peach fruit is regulated by a variety of factors, including transcriptional regulation, plant hormones and sugars, as well as environmental factors such as light and temperature. Here we summarize the advances in the understanding of the roles and the underlying mechanisms of these factors in regulating anthocyanin accumulation in peach with a reference of other Prunus fruits. In addition, we provide future perspectives for anthocyanin research in peach, with the aim to offer a theoretical reference for improving fruit quality via breeding, cultivation and postharvest practices.
期刊介绍：
Scientia Horticulturae is an international journal publishing research related to horticultural crops. Articles in the journal deal with open or protected production of vegetables, fruits, edible fungi and ornamentals under temperate, subtropical and tropical conditions. Papers in related areas (biochemistry, micropropagation, soil science, plant breeding, plant physiology, phytopathology, etc.) are considered, if they contain information of direct significance to horticulture. Papers on the technical aspects of horticulture (engineering, crop processing, storage, transport etc.) are accepted for publication only if they relate directly to the living product. In the case of plantation crops, those yielding a product that may be used fresh (e.g. tropical vegetables, citrus, bananas, and other fruits) will be considered, while those papers describing the processing of the product (e.g. rubber, tobacco, and quinine) will not. The scope of the journal includes all horticultural crops but does not include speciality crops such as, medicinal crops or forestry crops, such as bamboo. Basic molecular studies without any direct application in horticulture will not be considered for this journal.
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