Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province, Haikou 571101, China.
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province, Haikou 571101, China; Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in South China, Ministry of Agriculture and Rural Areas, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Food Chem. 2023 Jun 30;412:135482. doi: 10.1016/j.foodchem.2023.135482. Epub 2023 Jan 13.
Peel color is a key factor that affects the fruit's aesthetic and economic values. Limited knowledge is available on the regulation of pineapple peel discoloration. Here, we report that a decrease in anthocyanin biosynthesis, particularly cyanidin, is predominantly associated with the pineapple peel color change during maturation. The findings suggest that the changes in the expression of key structural genes (early and late biosynthetic genes) of the anthocyanin (cyanidin) biosynthesis pathway are responsible for peel discoloration. Based on a gene co-expression analysis and a transient expression, two transcription factors i.e., AcHOX21 and AcMYB12, were identified, whose' downregulation leads to reduced anthocyanin accumulation with fruit maturation. The endogenous levels of jasmonic acid, gibberellic acid, and auxins are also involved in anthocyanin-content-led peel discoloration. Overall, the discovery of genes regulating anthocyanin biosynthesis in pineapple peel provides a theoretical basis for improving the fruit's aesthetic value through genetic engineering.
果皮颜色是影响果实美观和经济价值的关键因素。目前对于菠萝果皮变色的调控机制还知之甚少。本研究表明，在成熟过程中，花青素生物合成，特别是矢车菊素的减少，与菠萝果皮颜色变化密切相关。研究结果表明，花青素（矢车菊素）生物合成途径中关键结构基因（早期和晚期生物合成基因）的表达变化是导致果皮变色的原因。基于基因共表达分析和瞬时表达实验，鉴定出两个转录因子 AcHOX21 和 AcMYB12，它们的下调导致果实成熟过程中花青素积累减少。茉莉酸、赤霉素和生长素的内源性水平也参与了花青素含量导致的果皮变色。总之，本研究发现了调控菠萝果皮花青素生物合成的基因，为通过基因工程提高果实的美观价值提供了理论依据。
