《植物生理学报》 2012, 48(4): 333-342

葡萄浆果着色分子机理的重要研究进展

孙欣, 韩键, 房经贵*, 上官凌飞, 王西成, 宋长年, 李晓颖

南京农业大学园艺学院, 南京210095

通信作者：房经贵；E-mail: fanggg@njau.edu.cn；Tel: 025-84399069

摘　要：

葡萄浆果的颜色主要是由花色苷的量决定的, 花色苷的生物合成受结构基因和调节基因的控制。葡萄浆果着色是一个非常复杂的过程, 不同种葡萄乃至同品种群不同品种的着色机制特性不同。近些年来, Myb调控葡萄花色苷生物合成机理的发现使人们对花色苷生物合成有了更进一步的了解。

关键词：fanggg@njau.edu.cn;

收稿：2012-01-04   修定：2012-01-21

资助：教育部新世纪优秀人才支持计划项目(NCET-08-0796)。

Important Research Progress of Coloring Molecular Mechanisms in Grape Berry

SUN Xin, HAN Jian, FANG Jing-Gui*, SHANGGUAN Ling-fei, WANG Xi-Cheng, SONG Chang-Nian, LI Xiao-Ying

College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China

Corresponding author: FANG Jing-Gui; E-mail: fanggg@njau.edu.cn; Tel: 025-84399069

Abstract:

The color of grape berry is determined by the quantity of anthocyanins, and the biosynthesis of these anthocyanins is controlled both by structural genes and regulatory genes. Grape berry coloring is a complex system in that different grape species and even different cultivars of same grape cultivar group are different in coloring mechanism. In recent years, with the discovery of Myb-related genes, an important regulatory gene family, the anthocyanin biosynthesis was much better understood.

Key words: grape; coloring; anthocyanins