METHOD FOR DETERMINING FRUIT COLOR OF FRUIT VEGETABLES

• Main Authors: HWANG, IN DEOK, KIM, YONG WOOK, PARK, JONG IN, JUNG, HEE JEONG, AHMED, NASAR UDDIN, NOU, ILL SUP, YANG, KI WOUNG
• Format: Patent
• Language: English; French; Korean
• Published: 11.08.2016
• 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 fruit color of fruit vegetables, characterized by determining whether the fruit color of fruit vegetables is green, brown, yellow, or red, by checking whether the functions of the phytoene synthase 1 (PSY1) gene are normal or not and whether the nucleotide sequence of the stay green 1 (SGR1) gene varies or not. La présente invention concerne un procédé permettant de déterminer la couleur de fruit des légumes-fruits, caractérisé en ce qu'il consiste à déterminer si la couleur de fruit des légumes-fruits est verte, brune, jaune ou rouge, en vérifiant si les fonctions du gène de la phytoène synthase 1 (PSY1) sont normales ou non et si la séquence de nucléotidiques du gène permettant de rester vert 1 (SGR1) varie ou non. PSY1(phytoene synthase 1) 유전자의 정상 기능 유무를 확인하고, SGR1(stay green 1) 유전자의 염기서열의 변이 여부를 확인하여 과채류의 과색이 초록색, 갈색, 노란색 또는 빨간색임을 판정하는 것을 특징으로 하는 과채류의 과색 판정방법에 관한 것이다.