High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex
High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex
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DOI：
10.1111/j.1365-3040.2011.02316.x
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发表时间：
2011-07-01
影响因子：
7.3
通讯作者：
Allan, Andrew C.
中科院分区：
文献类型：
--
作者：
Lin-Wang, Kui;Micheletti, Diego;Allan, Andrew C.
许多植物花色素苷的生物合成受环境条件的影响。在苹果（Malus x Alternatica Borkh.）中，在炎热的气候条件下，果实花色素苷的浓度较低。我们研究了在温带和炎热气候下生长的成熟的“Mondial Gala”和“皇家Gala”苹果果皮中花青素的积累，并使用人工加热的树上果实。热引起果皮花色素苷浓度和花色素苷生物合成途径的基因的转录物的急剧减少。加热水果迅速降低了R2R3 MYB转录因子（MYB10）的表达，该转录因子负责协调调节红色皮肤的颜色，以及转录激活复合物中其他基因的表达。一夜的低温足以引起MYB10转录的大幅增加，从而导致生物合成途径的增加。能够抑制花青素苷生物合成的候选基因似乎与花青素苷含量的减少无关。我们认为温度诱导的花青素苷生物合成调控主要是由花青素苷调控复合物的转录水平改变引起的。
The biosynthesis of anthocyanin in many plants is affected by environmental conditions. In apple (Malus x domestica Borkh.), concentrations of fruit anthocyanins are lower under hot climatic conditions. We examined the anthocyanin accumulation in the peel of maturing 'Mondial Gala' and 'Royal Gala' apples, grown in both temperate and hot climates, and using artificial heating of on-tree fruit. Heat caused a dramatic reduction of both peel anthocyanin concentration and transcripts of the genes of the anthocyanin biosynthetic pathway. Heating fruit rapidly reduced expression of the R2R3 MYB transcription factor (MYB10) responsible for coordinative regulation for red skin colour, as well as expression of other genes in the transcriptional activation complex. A single night of low temperatures is sufficient to elicit a large increase in transcription of MYB10 and consequently the biosynthetic pathway. Candidate genes that can repress anthocyanin biosynthesis did not appear to be responsible for reductions in anthocyanin content. We propose that temperature-induced regulation of anthocyanin biosynthesis is primarily caused by altered transcript levels of the activating anthocyanin regulatory complex.