Accumulation of anthocyanins in tomato skin extends shelf life
Accumulation of anthocyanins in tomato skin extends shelf life
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DOI：
10.1111/nph.12524
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发表时间：
2013-11-01
期刊：
影响因子：
9.4
通讯作者：
Martin, Cathie
中科院分区：
文献类型：
--
作者：
Bassolino, Laura;Zhang, Yang;Martin, Cathie
货架期是番茄（Solanum lycopersicum）产业最重要的性状之一。两个关键因素，收获后过熟和收获后病原菌感染的敏感性，决定番茄货架期。花色苷在Aft/Aft atv/atv番茄的表皮中积累，这是来自番茄的两个野生近缘种的影响果实中花色苷生物合成的等位基因渐渗的结果，其导致果实货架期延长。与普通番茄相比，Aft/Aft atv/atv的果实在贮藏期间保持更长的时间，并且采后对番茄灰霉病菌（Botrytis cinerea）的敏感性更低。使用转基因番茄过量产生花青素，我们证实，番茄中花青素的皮肤特异性积累足以降低果实对灰霉病菌的易感性。我们的数据表明，通过传统育种或基因工程实现番茄果实中花青素的积累可以是延长番茄货架期的有效途径。
Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life. Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life. Compared with ordinary, anthocyanin-less tomatoes, the fruits of Aft/Aft atv/atv keep longer during storage and are less susceptible to Botrytis cinerea, a major tomato pathogen, post-harvest. Using genetically modified tomatoes over-producing anthocyanins, we confirmed that skin-specific accumulation of anthocyanins in tomato is sufficient to reduce the susceptibility of fruit to Botrytiscinerea. Our data indicate that accumulation of anthocyanins in tomato fruit, achieved either by traditional breeding or genetic engineering can be an effective way to extend tomato shelf life.