椰子R2R3-MYBs转录因子在外果皮颜色形成中的作用及调控机理研究

椰子是泛热带分布的木本果树，果皮颜色是其重要品质性状。与其他大部分的水果不同，椰子果在发育过程中果皮颜色基本不变,无成熟期的转色过程，不同品种间果皮颜色呈多样化，其成色的基础和调控机理还不清楚。前期开展的椰子果皮的转录组和代谢组分析发现3个R2R3-MYB基因与类胡萝卜素和类黄酮的代谢物有极高相关性。本研究以椰子果皮为研究对象，围绕R2R3-MYB在椰子果皮成色过程中的调控作用机理，通过酵母杂交技术筛选R2R3-MYB的互作因子和鉴定下游的靶基因，通过EMSA技术对调控因子和靶基因的启动子进行验证，开展颜色性状与目标基因变异调查及关联分析，验证调控因子及靶基因在椰子类胡萝卜素和花青素合成调控中的作用。初步建立R2R3-MYB的调控网格，解析R2R3-MYB在椰子果皮颜色形成中的调控机理，为水果果皮着色及合成调控机理提供补充，丰富椰子类胡萝卜素和花青素组分的代谢调节及性状形成与演变的理论。

Coconut is a woody fruit crop distributed in a tropical zone, and the color of the epicarp is one of its important quality traits. Unlike most other fruits, the color of the epicarp of coconut fruit is basically unchanged during the development process, there is no discoloration process at maturity, and the color of the epicarp between different varieties is diversified, but the basis and regulation mechanism of its color formation are not yet clear. The transcriptome and metabolome analysis of the coconut epicarp carried out in the early stage found that the three R2R3-MYB genes are highly correlated with carotenoid and flavonoid metabolites. In this study, coconut epicarp was taken as the research object, and the mechanism of regulation of R2R3-MYB in the process of coconut epicarp color formation was selected. The interaction factors of R2R3-MYB were screened and the downstream target genes were identified by yeast hybridization technology. To verify the interaction of regulatory factors and the promoter of the target gene by EMSA technology. Carry out investigation and correlation analysis of color traits and target gene variation, and verify the role of regulatory factors and target genes in the regulation of coconut carotenoid and anthocyanin synthesis. Preliminary establishment of R2R3-MYB regulation grid, analysis of R2R3-MYB regulation mechanism in the formation of coconut epicarp color, will become an important supplement to fruit epicarp coloring and synthesis regulation mechanism, and will also enrich the theory of metabolic regulation and trait formation and evolution of coconut carotenoids and anthocyanins.