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

Autor: Anum H; Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Energy Conservation and Waste Management of Agricultural Structures, Ministry of Agriculture, Beijing, China., Li K; Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Energy Conservation and Waste Management of Agricultural Structures, Ministry of Agriculture, Beijing, China., Tabusam J; National Key Laboratory of Cotton Bio-Breeding and Integration Utilization, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang 455000, Henan, China., Saleh SAA; Horticultural Crops Technology Department, Agricultural & Biological Research Institute, National Research Centre, Giza, Egypt., Cheng RF; Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Energy Conservation and Waste Management of Agricultural Structures, Ministry of Agriculture, Beijing, China. Electronic address: chengruifeng@caas.cn., Tong YX; Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Energy Conservation and Waste Management of Agricultural Structures, Ministry of Agriculture, Beijing, China. Electronic address: tongyuxin@caas.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140111. Date of Electronic Publication: 2024 Jun 15.
DOI: 10.1016/j.foodchem.2024.140111
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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