生物技术通报2026，Vol.42Issue(3)：187-202,16.DOI:10.13560/j.cnki.biotech.bull.1985.2025-1227
从野生到栽培:番茄果实色泽的演化与调控机制
From Wild to Cultivated:Evolution and Regulatory Mechanisms of Tomato Fruit Color
摘要
Abstract
During the evolution and domestication from wild relatives to cultivated varieties,the fruits of tomato(Solanum lycopersicum)have gradually developed diverse coloration patterns.The color characteristics of wild tomato fruits(such as green or yellow)are the outcomes of long-term adaptive evolution,endowing the plants with critical ecological adaptability.In contrast,the rich color variations in cultivated tomatoes are mainly shaped by human selection preferences during artificial domestication.This paper systematically summarizes and clarifies the genetic regulatory mechanisms underlying tomato fruit color formation,with a key focus on the regulatory networks of core genes involved in three major metabolic pathways:carotenoid,chlorophyll,and anthocyanin biosynthesis.It further elaborates the interactive effects of natural and artificial selection in driving the diversification of fruit color traits.Currently,a relatively comprehensive and systematic understanding of the mechanisms governing tomato fruit color formation has been established.The major genes controlling the main fruit color phenotypes of tomato,including red,yellow,pink,green,and purple,have been largely identified.Relevant studies are gradually expanding from the functional analysis of individual structural genes to the systematic dissection of complex regulatory networks involving ripening-related regulatory factors(such as RIN and NOR)and transcription factors from the MYB and bHLH families.The integration of multi-omics technologies has further elucidated the multi-layered dynamic regulatory mechanisms underlying fruit color formation.The rapid development of modern breeding technologies,especially the application of gene editing tools,has further expanded the range of fruit color variations.In addition,growing attention is being paid to the coordinated regulation between color formation and other key quality traits(e.g.,sugar content,acidity,and aroma),indicating that fruit color is not merely a visual characteristic but also an important indicator of comprehensive fruit quality.Future research should advance from multiple dimensions,including molecular regulation,multi-trait coupling,and breeding translation,to construct a full-chain research system spanning from basic theoretical mechanisms to breeding applications.关键词
番茄/果实颜色/类胡萝卜素/叶绿素/花青素/代谢途径/基因编辑Key words
tomato/fruit color/carotenoids/chlorophylls/anthocyanins/metabolic pathways/gene editing引用本文复制引用
刘淼,林涛,贾乐松,胡丰,李涛,李志万,刘美芳,郑方燕,崔龙..从野生到栽培:番茄果实色泽的演化与调控机制[J].生物技术通报,2026,42(3):187-202,16.基金项目
国家自然科学基金项目(32072595,32360766),江西省自然科学基金项目(20242BAB25377) （32072595,32360766）
