METHOD FOR DETERMINING ORANGE COLOR OF FRUIT OR VEGETABLE

• Main Authors: HWANG, IN DEOK, KIM, YONG WOOK, PARK, JONG IN, JUNG, HEE JEONG, NOU, ILL SUP, YANG, KI WOUNG
• Format: Patent
• Language: English; French; Korean
• Published: 16.06.2016
• 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

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. La présente invention concerne un procédé de détermination de la couleur orange d'un fruit ou d'un légume, le procédé comprenant la détermination du fait que la couleur du fruit ou du légume est orange, à partir de la validation de quatre nucléotides spécifiques positionnés dans le promoteur du gène de la β-cyclase (CYC-B) du lycopène spécifique aux chromoplastes du fruit ou du légume. 본 발명은 과채류의 CYC-B(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.