您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Regulation of anthocyanin synthesis in red lettuce in plant factory conditions: A review

文献类型： 外文期刊

作者： Anum, Hadiqa 1 ; Li, Kun 1 ; Tabusam, Javaria 4 ; Saleh, Said Abdelhalim Abdelaty 2 ; Cheng, Rui-feng 1 ; Tong, Yu-xin 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Environm & Sustainable Dev Agr, Beijing, Peoples R China

2.Natl Res Ctr, Agr & Biol Res Inst, Hort Crops Technol Dept, Giza, Egypt

3.Minist Agr, Key Lab Energy Conservat & Waste Management Agr St, Beijing, Peoples R China

4.Chinese Acad Agr Sci, Inst Cotton Res, Natl Key Lab Cotton Biobreeding & Integrat Utiliza, Anyang 455000, Henan, Peoples R China

关键词： Plant factory; Environmental modulation; Regulatory mechanisms; Genetic control; Anthocyanin biosynthesis; Lettuce

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 458 卷

页码：

收录情况： SCI

摘要： Anthocyanins, natural pigments known for their vibrant hues and beneficial properties, undergo intricate genetic control. However, red vegetables grown in plant factories frequently exhibit reduced anthocyanin synthesis compared to those in open fields due to factors like inadequate light, temperature, humidity, and nutrient availability. Comprehending these factors is essential for optimizing plant factory environments to enhance anthocyanin synthesis. This review insights the impact of physiological and genetic factors on the production of anthocyanins in red lettuce grown under controlled conditions. Further, we aim to gain a better understanding of the mechanisms involved in both synthesis and degradation of anthocyanins. Moreover, this review summarizes the identified regulators of anthocyanin synthesis in lettuce, addressing the gap in knowledge on controlling anthocyanin production in plant factories, with potential implications for various crops beyond red lettuce.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台