![]() ![]() 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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