Carotenoid diversity in cultivated citrus is highly influenced by genetic factors

Fanciullino Anne Laure, Dhuique-Mayer Claudie, Luro François, Casanova Joseph, Morillon Raphaël, Ollitrault Patrick. 2006. Carotenoid diversity in cultivated citrus is highly influenced by genetic factors. Journal of Agricultural and Food Chemistry, 54 (12) : pp. 4397-4406.

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Abstract : Citrus fruits are complex sources of carotenoids with more than 100 kinds of pigments reported in this genus. To understand the origin of the diversity of carotenoid compositions of citrus fruit, 25 genotypes that belong to the 8 cultivated Citrus species were analyzed. Juice extracts of mature fruit were analyzed by high-performance liquid chromatography using a C30 column. The 25 citrus genotypes presented different carotenoid profiles with 25 distinct compounds isolated. Statistical analyses revealed a strong impact of genotype on carotenoid compositions. Two kinds of classifications of genotypes were performed: on qualitative data and on quantitative data, respectively. The results showed that variability in carotenoid compositions was more interspecific than intraspecific. Two carotenoids, cis-violaxanthin and the [bêta]-cryptoxanthin, strongly determined the classification on qualitative data, which was also in agreement with previous citrus variety classifications. These findings provide evidence that, as for other phenotypical traits, the general evolution of cultivated Citrus is the main factor of the organization of carotenoid diversity among citrus varieties. To the authors' knowledge this is the first study that links the diversity of carotenoid composition to the citrus genetic diversity. These results lead to the proposed major biosynthetic steps involved in the differential carotenoid accumulation. Possible regulation mechanisms are also discussed. (Résumé d'auteur)

Mots-clés Agrovoc : Citrus, Caroténoïde, HPLC, Composition chimique, Jus de fruits, Biosynthèse, Phylogénie, Paramètre génétique

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Fanciullino Anne Laure, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Dhuique-Mayer Claudie, CIRAD-FLHOR-UPR Qualité des aliments (FRA)
  • Luro François, INRA (FRA)
  • Casanova Joseph, Université de Corse (FRA)
  • Morillon Raphaël, CIRAD-FLHOR-UPR Multiplication végétative (FRA)
  • Ollitrault Patrick, CIRAD-FLHOR-UPR Multiplication végétative (ESP) ORCID: 0000-0002-9456-5517

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