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| The key regulatory genes for the accumulation of various numb substances in Green Zanthoxylum bungeanum are resolved |
Hemp-flavored substances are an important part of the economic value of Zanthoxylum bungeanum fruit.
They are rich in compounds such as terpenoids, alkaloids, and flavonoids
.
At present, more than 100 kinds of hemp substances have been isolated and identified one after another, but there are no reports about the fruit development process of green pepper and the key regulatory genes for the accumulation of hemp substances
Recently, relying on platforms such as the Key Laboratory of Ecological Forestry Engineering of Sichuan Province, the Economic Forest Research Team of the Department of Forestry, College of Forestry, Sichuan Agricultural University analyzed the key regulatory genes for the accumulation of various hemp substances in green pepper.
"Gardening" ( Scientia Horticulturae ) was published online
.
The results of this study showed that the fruits of Green Zanthoxylum bungeanum swelled rapidly within 40 days after the fruit was set, and the fruit ripening process was completed within 40 to 50 days
.
Forty days after fruit setting is a critical period when the main components of hemp substances, terpenoids, alkaloids and flavonoids, begin to accumulate.
The paper takes Hui Wenkai, a young teacher from the Economic Forestry Research Team of the Forestry College of Sichuan Agricultural University as the first author, and associate professor Wang Jingyan and professor Gong Wei as the co-corresponding authors
.
The research is mainly funded by the national key research and development program, the Sichuan Science and Technology Program, and the Sichuan Forestry Breeding Project
Related paper information: https://doi.
https://doi.
org/10.
1016/j.
scienta.
2021.
110523
