Flesh Color Diversity of Sweet Potato: An Overview of the Composition,Functions, Biosynthesis, and Gene Regulation of the Major Pigments
Hanna Amoanimaa‐Dede, Chuntao Su, Akwasi Yeboah, Chunhua Chen, Shaoxia Yang, Hongbo Zhu, Chen Miao
Abstract
Sweet potato is a multifunctional root crop and a source of food with many essential nutrients and bioactive compounds. Variations in the flesh color of the diverse sweet potato varieties are attributed to the different phytochemicals and natural pigments they produce. Among them, carotenoids and anthocyanins are the main pigments known for their antioxidant properties which provide a host of health benefits, hence, regarded as a major component of the human diet. In this review, we provide an overview of the major pigments in sweet potato with much emphasis on their biosynthesis, functions, and regulatory control. Moreover, current findings on the molecular mechanisms underlying the biosynthesis and accumulation of carotenoids and anthocyanins in sweet potato are discussed. Insights into the composition, biosynthesis, and regulatory control of these major pigments will further advance the biofortification of sweet potato and provide a reference for breeding carotenoid- and anthocyanin-rich varieties.