Mangosteen (Garcinia mangostana L.) is a popular, common tropical fruit grown in Southeast Asian countries. The pericarp contains a high anthocyanin content and various other bioactive compounds that are associated with medicinal and pharmaceutical properties. In marked contrast, the white edible aril contains no anthocyanins. The anthocyanins are the major pigments in the pericarp and produce red‐to‐purple coloration, which serves as a maturity index when fruit are ripe. The major anthocyanins consist mainly of cyanidin‐sophoroside and cyanidin‐glucoside. The synthesis of anthocyanin in mangosteen involves the coordinated expression of many genes with at least eight genes encoding enzymes and three transcription factors having been identified. Ripening‐induced anthocyanin accumulation is regulated by endogenous ethylene that controls the expression of key genes. Comparisons are made between anthocyanin synthesis in mangosteen and other fruit species under various conditions including light and temperature and the influence of plant growth regulators.

中文翻译：

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肉质水果中花青素的生理学和生物化学：以山竹为模型


山竹（Garcinia mangostana L.）是一种生长在东南亚国家的常见热带水果。果皮含有高花青素含量和各种其他与药用和药物特性相关的生物活性化合物。与此形成鲜明对比的是，白色可食用假种皮不含花青素。花青素是果皮中的主要色素，会产生红色至紫色的颜色，作为果实成熟时的成熟度指标。主要花青素主要由花青素槐苷和花青素葡萄糖苷组成。山竹中花青素的合成涉及许多基因的协调表达，已鉴定出至少八个编码酶的基因和三个转录因子。成熟诱导的花青素积累受到控制关键基因表达的内源乙烯的调节。比较了山竹和其他水果在不同条件下（包括光照、温度和植物生长调节剂的影响）的花青素合成。