The structural genes (e.g., early and late biosynthetic genes) encode various enzymes in the plant anthocyanin biosynthetic pathway. et al., 2014).Īnthocyanins are produced by the flavonoid pathway in a process that is controlled by a series of structural genes and regulatory factors ( Winkel-Shirley, 2001). The diversity in the colors of flowers, stems, leaves, fruits, and other plant organs and tissues is due to the type, content, and distribution of anthocyanins ( Lawrence et al., 1939 Zhang H. Under natural conditions, anthocyanins are stored in plant vacuoles in the form of glycosides ( Passeri et al., 2016). The redness of the peel is mainly determined by anthocyanins, which are natural water-soluble pigments ( Kim et al., 2003 Zhang Y. Red-skinned apples are more popular with consumers than green-skinned or yellow-skinned apples. These findings clarify the molecular mechanism by which MdBBX21 positively regulates light-induced anthocyanin accumulation in apple.Īpples are one of the most widely cultivated fruits worldwide. This interaction can significantly enhance MdMYB1 promoter activity. Furthermore, bimolecular fluorescence complementation and yeast two-hybrid assays demonstrated that MdBBX21 can interact with MdHY5. At the same time, MdHY5 can also activate the expression of MdBBX21. Dual-luciferase and yeast one-hybrid assays confirmed that MdBBX21 binds to the MdHY5, MdBBX20, and MdBBX22- 1/ 2 promoters and induces expression. Overexpressing MdBBX21 in Arabidopsis and apple calli under light increased anthocyanin accumulation. Additionally, MdBBX21 was localized in the nucleus and its gene was expressed earlier than MdMYB1 in apple peel treated with light. The identified differentially expressed genes included MdBBX21, which is homologous to Arabidopsis BBX21, suggesting it may be involved in light-induced anthocyanin biosynthesis. In this study, we performed a transcriptome sequencing (RNA-seq) analysis of apple fruit exposed to light after unbagging. Light is essential for anthocyanin biosynthesis in apple. The red coloration of apple ( Malus × domestica Borkh.) is due to the accumulation of anthocyanins in the fruit peel.
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