Method for determining orange color of vegetable fruit

• Main Authors: NOU ILL SUP, JUNG HEE JEONG, YANG KI WOUNG, HWANG IN DEOK, PARK JONG IN
• Format: Patent
• Language: English; Korean
• Published: 02.02.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS OR TEST PAPERS THEREFOR; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES; ENZYMOLOGY; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PROCESSES OF PREPARING SUCH COMPOSITIONS; SPIRITS; VINEGAR; WINE

본 발명은 과채류의(chromoplast-specific lycopene β-cyclase) 유전자 프로모터에 위치한 4개의 특정 염기의 검정으로부터 과채류의 과색이 오렌지색임을 판별하는 것을 포함하는 과채류의 오렌지 과색을 판정하는 방법에 관한 것이다. The present invention relates to a method for determining the orange color of a fruit or vegetable, the method comprising determining whether the color of the fruit or vegetable is an orange color, from the validation of four specific nucleotides positioned in the chromoplast-specific lycopene β-cyclase (CYC-B) gene promoter of the fruit or vegetable.