Comparison of the expression of chlorophyll-degradation-related genes during ripening between stay-green and yellow-pear cultivars
Comparison of the expression of chlorophyll-degradation-related genes during ripening between stay-green and yellow-pear cultivars
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DOI：
10.1016/j.scienta.2014.10.005
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发表时间：
2015-01-02
影响因子：
4.3
通讯作者：
Murayama, Hideki
中科院分区：
文献类型：
--
作者：
Charoenchongsuk, Nongluk;Ikeda, Kazuo;Murayama, Hideki
叶绿素降解是果皮色素组成变化的关键组成部分，这种变化通常发生在果皮成熟开始时。本研究以两个颜色发育模式不同的梨品种为材料，研究了成熟过程中叶绿素降解的分子机制。果实收获后，在1摄氏度下冷藏，然后转移到20摄氏度下成熟。‘Le Lectier’梨在成熟过程中变黄，伴随着叶绿素a、b和类胡萝卜素的损失。相比之下，‘La France’梨即使完全成熟也会保持青绿。该品种的叶绿素和类胡萝卜素含量变化不大。‘La France’梨通常会产生乙烯，这表明保持绿色的特征并不是因为果实不能产生乙烯。‘La France’梨的叶绿素降解相关基因，包括叶绿素酶1、脱镁叶绿酸a加氧酶、非黄色素1和类NYC1基因的表达水平均低于‘Le Lectier’梨。‘La France’梨中这些基因的抑制可能与其完全成熟时的保绿特性有关。(C)2014爱思唯尔B.V.保留所有权利。
Chlorophyll degradation is a key component of the changes in pigment composition that typically occur in fruit peel at the onset of ripening. In this study, two pear cultivars, which are different in color development patterns, were used to clarify the molecular mechanism of chlorophyll degradation during ripening. Fruit was harvested and stored at 1 C for cold treatment and then transferred to 20 degrees C for ripening. 'Le Lectier' pears turned yellow during ripening with concomitant loss of chlorophylls a and b, and carotenoids. In contrast, 'La France' pears stayed green even when fully ripe. In this cultivar, chlorophyll and carotenoid contents did not change significantly. Ethylene was normally produced in 'La France' pears, indicating that the stay-green characteristics do not result from an inability of the fruit to produce ethylene. The expression levels of the chlorophyll degradation related genes, including chlorophyllase 1, pheophorbide a oxygenase, non-yellow coloring 1, and NYC1-like were lower in 'La France' than those in 'Le Lectier' pears. Suppression of these genes in 'La France' pears might be related to the stay-green characteristics when fully ripened. (C) 2014 Elsevier B.V. All rights reserved.