Abstract
Given the increasing consumer demand for natural and functional foods, rose petals offer a promising novel ingredient for food innovation, especially yellow and orange rose petals rich in carotenoids, making them ideal for food processing and color retention. Despite their potential, the metabolic profile of carotenoids in roses has not yet been fully explored. Therefore, the present study aimed to provide a comprehensive analysis of carotenoid metabolism in rose petals during three developmental stages. The results revealed that orange rose petals had the highest carotenoid content of 488.85 μg/g, with xanthophylls being identified as the primary carotenoid constituents (70.40 %) in roses for the first time. Furthermore, two genes, RhBCH1 and RhCCD4, were identified to be involved in the regulation of carotenoid biosynthesis in roses. Overall, this study demonstrates the enormous potential of rose petals as functional food ingredients, providing a theoretical basis for breeding high-carotenoid rose varieties.
Published Version
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