Changes in pigments and plastid ultrastructure during ripening of green-fleshed and yellow-fleshed kiwifruit     

Mirco Montefiori  Tony K. McGhie  Ian C. Hallett  Guglielmo Costa 《Scientia Horticulturae》2009

Fruit of Actinidia deliciosa have green flesh when ripe, whereas fruit of Actinidia chinensis often have yellow flesh when ripe. The outer and inner pericarps of A. deliciosa fruit retain their chlorophyll during ripening. In those fruit of A. chinensis that become yellow on ripening, the colour change is caused by the disappearance of chlorophylls unmasking the yellow carotenoids already present, rather than by increased synthesis of carotenoids. In fruit of A. deliciosa and those fruit of A. chinensis that remain green, the chloroplasts retain their typical morphology during ripening, whereas in fruit of A. chinensis that become yellow during ripening the chloroplasts of the immature green fruit are transformed into fully developed chromoplasts.  相似文献   

番茄红素β环化酶基因（Lyc-β）RNAi载体构建及表达鉴定   总被引：1，自引：0，他引：1  

马超  马兵钢  郝青南  何娟  鲁晓燕  吴志苹 《农业生物技术学报》2010,18(1):10-17

从番茄(Lycopersicun esculentum Mill)提取总RNA,根据GenBank中番茄红素β环化酶基因(Lye-β)序列(X86452),经mRNA反转录扩增出2段Lyc-β基因高度保守的300 bp DNA 片段,从β-葡萄糖苷酶基因(gusA)中扩增出170 bp的内含子片段.分别将两段不同的Lyc-β片段的正、反向序列与内含子连接,构建出两套干扰Lyc-β基因的植物表达载体.经根癌农杆菌(Agrobacterium tumefaciems)介导转化番茄,22 株转基因植株通过荧光定量PCR分析干扰效果,结果显示,2套干扰载体的干扰效率表现出一定的差异,Lyc-β基因mRNA平均含量分别为对照的11.78%和13.86%,进一步用HPLC分析转化株的番茄红素含量,结果表明,转基因植株中番茄红素的含量最高可达13.84 μg/g FW,是对照的4.26倍.  相似文献   

蔬菜作物中类胡萝卜素研究进展     

刁卫楠  朱红菊  刘文革 《中国瓜菜》2021,(1):1-8

类胡萝卜素是一种重要的天然色素,广泛存在于动植物以及微生物体内,是人体维生素A的主要来源,对人类健康具有重要作用.在蔬菜作物中,不同种类和含量的类胡萝卜素赋予其颜色的多样性.植物类胡萝卜素积累是一个复杂的过程.它与有色体发育有关,由多个结构基因和转录因子调控,还受环境因素影响.本文对蔬菜作物中类胡萝卜素的合成代谢途径及...  相似文献   

Protoporphyrinogen IX-oxidizing activities involved in the mode of action of a new compound N-[4-chloro-2-fluoro-5-{3-(2-fluorophenyl)-5-methyl-4,5-dihydroisoxazol-5-yl-methoxy}-phenyl]-3,4,5,6-tetrahydrophthalimide     

In Taek Hwang  Kyung Sik Hong  Jung Sup Choi  Hyoung Rae Kim  Dong Ju Jeon  Kwang Yun Cho 《Pesticide biochemistry and physiology》2004,80(2):123-130

N-[4-Chloro-2-fluoro-5-{3-(2-fluorophenyl)-5-methyl-4,5-dihydroisoxazol-5-yl-methoxy}-phenyl]-3,4,5,6-tetrahydrophthalimide (EK-5385) is an experimental substituted bicyclic herbicide. Soil-applied EK-5385 showed good rice selectivity and potent herbicidal activity on barnyardgrass (Echinochloa crus-galli var. oryzicola) at rates of 3.9-250 g a.i./ha. Barnyardgrass was exhibited normal growth under dark condition, however, the growth of shoot and root was severely inhibited under light condition (14/10 h of light/dark, 50 μmol/m²/s of photosynthetically active radiation) when treated with EK-5385, oxadiazon, and oxadiargyl. IC₅₀ of EK-5385 and oxadiargyl to chlorophyll loss in cucumber cotyledons was approximately 0.3 and 0.7 μM, respectively. IC₅₀ of EK-5385 and oxadiargyl to carotenoids loss in cucumber cotyledons was about 0.26 and 0.1 μM, respectively. IC₅₀ concentration of EK-5385 and oxadiargyl on Protox activity was approximately 5.5 and 8 nM, respectively. Cellular leakage occurred without lag period from cucumber leaf squares treated with 1 μM of EK-5385 and oxadiargyl under light exposure.  相似文献   

基因型和环境对小麦类胡萝卜素含量及其品质性状的影响     

吴媛媛  周健  包晓婷  燕丽  郑文寅  张文明  姚大年 《麦类作物学报》2015,35(9):1257-1261

为了给小麦类胡萝卜素含量及其相关品质性状的改良提供参考,选用了15个小麦品种作为试验材料,分别在安徽省5个生态区进行区试,测定了小麦全麦粉的类胡萝卜素含量、脂肪氧化酶( LOX )活性、白度等性状。结果表明,15个小麦品种的类胡萝卜素含量及其他被测品质性状在基因型间和环境间的差异均达到极显著水平;类胡萝卜素、蛋白质、湿面筋和淀粉含量的环境变异大于基因型变异,而LOX活性、L值,a值、b值和白度等指标的基因型变异大于环境变异。基因型和环境对小麦品种的类胡萝卜素含量及其他品质性状均有重要影响,基因型与环境互作效应亦不可忽视。  相似文献   

Preferential accumulation of orange-colored carotenoids in Ponkan (Citrus reticulata) fruit peel following postharvest application of ethylene or ethephon     

Jing-Yi Zhou  Chong-De SunLan-Lan Zhang  Xiao Dai  Chang-Jie Xu  Kun-Song Chen 《Scientia Horticulturae》2010

To avoid winter frost, Ponkan (Citrus reticulata Blanco cv. Ponkan) fruit in Zhejiang Province, China, is frequently harvested early, while chlorophylls are still present in the peel. Postharvest degreening of Ponkan fruit, through either ethylene fumigation or ethephon dipping, was carried out to study the effects of both treatments on color development and carotenoid accumulation. An earlier and deeper orange color development after treatments was indicated by a decline in hue angle (H°) and an increase in the citrus color index (CCI). Total carotenoid content increased, while chlorophyll content decreased during storage at 10 °C, and these changes were accelerated by both treatments. The treatments stimulated preferential accumulation of carotenoids with orange color (β-carotene and β-cryptoxanthin) while reducing the abundance of carotenoids with yellow color (lutein, violaxanthin and 9-cis-violaxanthin). Gene expression of β-carotene hydroxylase (BCH) was inhibited by both treatments, which could be related to the changes in composition of these differently colored carotenoids.  相似文献   

Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content     

Vera Lavelli  Alyssa Hidalgo  Carlo Pompei  Andrea Brandolini 《Journal of Cereal Science》2009

The present research assessed the radical scavenging activity against the synthetic 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical of the water-saturated 1-butanol extracts of wholemeal flour from 63 Triticum monococcum accessions, which originated from different eco-geographical areas. On average, T. monococcum had higher radical scavenging activity than T. turgidum and T. aestivum species, which served as controls (0.90, 0.64 and 0.70 mmol TE/kg DM, for T. monococcum, T. turgidum and T. aestivum, respectively). A significant correlation between radical scavenging activity and tocol content was observed, while no correlation existed with soluble phenolics and carotenoid contents.  相似文献   

Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats   总被引：1，自引：0，他引：1  

A.M. Diges  C. Platani  L. Cattivelli  G. Mangini  A. Blanco 《Journal of Cereal Science》2009,50(2):210-218

Yellow pigment concentration (YPC) in durum wheat is an important criterion in the assessment of semolina quality, particularly in determining the commercial and nutritional quality of end-products. Genetic variability of YPC and carotenoid components was analysed in 102 wild and cultivated tetraploid wheat accessions in two trials. Overall, modern cultivars showed significantly higher values of YPC compared to old cultivars and wild ssp. dicoccum and ssp. dicoccoides accessions. Total carotenoid concentration varied between 1.178 and 4.416 μg/g with an average of 2.460 μg/g. The portion of carotenoids amounted to 33.2% of the YPC in 80 wheat accessions examined in the 2006 trial. Lutein was the main component of carotenoids, followed by zeaxanthin and β-carotene. α-carotene and β-cryptoxanthin were minor components. Pigment concentration was negatively correlated with kernel weight and grain protein concentration. Significant positive correlations were found between b* index and YPC. Knowledge of the carotenoid composition and concentration is useful for wheat breeders in the development of cultivars with high yellow colour and enhanced phytochemical concentrations, and provides valuable information for evaluating contributions to health benefits from the consumption of durum wheat end-products.  相似文献   

南瓜类胡萝卜素含量的超高效液相色谱分析          下载免费PDF全文

王彬  陈敏氡  刘建汀  叶新如  朱海生  温庆放 《农学学报》2017,7(12):22-27

类胡萝卜素是一类重要的天然色素。为了分析南瓜类胡萝卜素的成分及含量,以南瓜果肉为材料,通过对不同提取剂（甲醇、乙醇、石油醚、丙酮、丙酮-石油醚(1:1)、丙酮-石油醚(1:2)、丙酮-石油醚(1:4)）和提取方法（皂化和非皂化）的筛选,优化南瓜果肉类胡萝卜素的提取条件,并应用超高效液相色谱(UPLC)技术分析了23 个南瓜品种的类胡萝卜素成分及含量。结果表明,以乙醇作为提取剂并通过皂化处理更适合南瓜果肉类胡萝卜素的提取。南瓜果肉中含有β-胡萝卜素、α-胡萝卜素和叶黄素3 种类胡萝卜素,其成分组成及含量在南瓜种内及种间均存在差异,大部分印度南瓜和中国南瓜品种的类胡萝卜素总量明显高于美洲南瓜品种。实验所优化的提取及测定方法适合南瓜果肉类胡萝卜素的定性定量分析。  相似文献   

Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability     

Debora Tura  Carmen Gigliotti  Stefano Pedò  Osvaldo Failla  Daniele Bassi  Arnaldo Serraiocco 《Scientia Horticulturae》2007

Oxidation stability is an important property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by cultivar, year and place of production. Polyphenols, tocopherols, carotenoids, chlorophylls and fatty acids levels were correlated to oxidative stability in olive oils from three experiments: cultivar influence (18 cultivars assessed for 4 years in the same place); environmental influence by mesoclimatic (4 cultivars from 17 sites in a single region for 4 years) and macroclimate conditions (3 cultivars from 3 different regions for 3 years). Total polyphenols and saturated on polyunsaturated fatty acids ratio were shown to be the major factors in oil antioxidant stability, according to multivariate regression models. Among the surveyed cultivars, oils from ‘Leccino’ and from three ‘local’, minor cultivars (‘Miniol’, ‘Regina’ and ‘Rossanello’) resulted in higher oxidative stability and oils from cultivars grown in Tuscany (central Italy) showed the highest oxidative stability by comparison with northern and southern regions.  相似文献