Formation of specific ultrastructural chromoplastidal elements during ripening of fruits of three different colored Physalis spp. is closely related to their distinct carotenoid profiles. The accumulation of color-determining carotenoids within the chromoplasts of ripening yellow, orange, and red fruit of Physalis pubescens L., Physalis peruviana L., and Physalis alkekengi L., respectively, was monitored by high-performance liquid chromatography/diode array detector/tandem mass spectrometry (HPLC–DAD-MS/MS) as well as light and transmission electron microscopy. Both yellow and orange fruit gradually accumulated mainly β-carotene and lutein esters at variable levels, explaining their different colors at full ripeness. Upon commencing β-carotene biosynthesis, large crystals appeared in their chromoplasts, while large filaments protruding from plastoglobules were characteristic elements of chromoplasts of orange fruit. In contrast to yellow and orange fruit, fully ripe red fruit contained almost no β-carotene, but esters of both β-cryptoxanthin and zeaxanthin at very high levels. Tubule bundles and unusual disc-like crystallites were predominant carotenoid-bearing elements in red fruit. Our study supports the earlier hypothesis that the predominant carotenoid type might shape the ultrastructural carotenoid deposition form, which is considered important for color, stability and bioavailability of the contained carotenoids.

中文翻译：

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黄色、橙色和红色酸浆果实成熟过程中的胡萝卜素生成和有色体发育

三种不同颜色酸浆属果实成熟过程中特定超微结构色素质体元素的形成。与它们独特的类胡萝卜素特征密切相关。采用高效液相色谱/二极管阵列检测器分别监测空泡酸浆、秘鲁酸浆和酸浆酸浆成熟黄色、橙色和红色果实的色素体中的定色类胡萝卜素的积累/ 串联质谱 (HPLC-DAD-MS/MS) 以及光和透射电子显微镜。黄色和橙色果实逐渐积累了不同水平的主要β-胡萝卜素和叶黄素酯，这解释了它们在完全成熟时的不同颜色。β-胡萝卜素生物合成开始后，其有色体中出现大晶体，而从质体球中突出的大细丝是橙色果实有色体的特征元素。与黄色和橙色水果相比，完全成熟的红色水果几乎不含β-胡萝卜素，但β-隐黄质和玉米黄质的酯含量非常高。管束和不寻常的盘状微晶是红色果实中主要的含类胡萝卜素元素。我们的研究支持早期的假设，即主要的类胡萝卜素类型可能塑造超微结构的类胡萝卜素沉积形式，这被认为对所含类胡萝卜素的颜色、稳定性和生物利用度很重要。但是β-隐黄质和玉米黄质的酯含量非常高。管束和不寻常的盘状微晶是红色果实中主要的含类胡萝卜素元素。我们的研究支持早期的假设，即主要的类胡萝卜素类型可能塑造超微结构的类胡萝卜素沉积形式，这被认为对所含类胡萝卜素的颜色、稳定性和生物利用度很重要。但是β-隐黄质和玉米黄质的酯含量非常高。管束和不寻常的盘状微晶是红色果实中主要的含类胡萝卜素元素。我们的研究支持早期的假设，即主要的类胡萝卜素类型可能塑造超微结构的类胡萝卜素沉积形式，这被认为对所含类胡萝卜素的颜色、稳定性和生物利用度很重要。