Transcriptome Analysis Reveals Candidate Genes Related to Color Fading of 'Red Bartlett' (Pyrus communis L.).
Transcriptome Analysis Reveals Candidate Genes Related to Color Fading of 'Red Bartlett' (Pyrus communis L.).
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转录组分析揭示了与“Red Bartlett”（Pyrus communis L.）褪色相关的候选基因。
DOI：
10.3389/fpls.2017.00455
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发表时间：
2017
影响因子：
5.6
通讯作者：
Xu L
中科院分区：
文献类型：
--
作者：
Wang Z;Du H;Zhai R;Song L;Ma F;Xu L
水果的红色是对消费者有吸引力的植物性状。果实颜色褪色的植物具有较低的商业价值，例如'红巴特利特'梨（Pyrus communis L.）在果实发育的早期阶段有深红色的果实，随后在成熟时褪成红绿色。为了确定褪色的原因，我们首先分析了表现出褪色现象的'红巴特利特'和没有褪色现象的'新红星'果皮的花青素含量。结果表明，‘红巴’果皮花青苷含量在果实发育后期显著下降，而‘新红星’果皮花青苷含量下降不显著。接下来，使用RNA测序来鉴定‘Red Bartlett’和‘Starkrimson’之间的947个差异表达基因（DEG）。其中，471个基因在‘红巴特利特’中表达上调，476个基因在‘新红星’中表达下调。在‘红巴特利特’褪色过程中，结构基因LDOX和6个GST家族基因表达下调，而FLS、LAC、POD和5个光响应基因表达显著上调。此外，在947个DEG中鉴定了45个编码转录因子MYB、bHLH、WRKY、NAC、ERF和锌指的基因。这些基因表达的变化可能是导致‘红芭特’果实花青苷积累减少的原因。综上所述，本研究表明，“红芭”的褪色与花青素的生物合成减少，花青素的降解增加和花青素的运输抑制密切相关。这也为光信号参与红皮梨的褪色提供了新的证据。
The red color of fruit is an attractive plant trait for consumers. Plants with color-faded fruit have a lower commercial value, such as ‘Red Bartlett’ pears (Pyrus communis L.) that have dark-red fruit in the early stages of fruit development that subsequently fade to red-green at maturity. To identify the reason for color fading, we first analyzed the anthocyanin content of peel from ‘Red Bartlett,’ which displays the color fading phenomenon, and ‘Starkrimson,’ which has no color fading. Results showed that the anthocyanin content of ‘Red Bartlett’ peel decreased significantly late in fruit development, while in ‘Starkrimson’ there was no significant decrease. Next, RNA-Sequencing was used to identify 947 differentially expressed genes (DEGs) between ‘Red Bartlett’ and ‘Starkrimson.’ Among them, 471 genes were upregulated and 476 genes were downregulated in ‘Red Bartlett’ at the late development stage relative to ‘Starkrimson.’ During ‘Red Bartlett’ color fading, the structural gene LDOX and six GST family genes were downregulated, while FLS, LAC, POD, and five light-responding genes were significantly upregulated. Additionally, 45 genes encoding transcription factors MYB, bHLH, WRKY, NAC, ERF, and zinc finger were identified among 947 DEGs. Changes in the expression of these genes may be responsible for the decrease in anthocyanin accumulation in ‘Red Bartlett’ fruit. Taken together, this study demonstrated that color fading of ‘Red Bartlett’ was closely linked to reduced anthocyanin biosynthesis, increased anthocyanin degradation and suppression of anthocyanin transport. It also provided novel evidence for the involvement of light signals in the color fading of red-skinned pears.