Anthocyanin Accumulation and Molecular Analysis of Correlated Genes by Metabolomics and Transcriptomics in Sister Line Apple Cultivars

文献类型： 外文期刊

第一作者： Shi, Caiyun

作者： Shi, Caiyun;Liu, Li;Wei, Zhifeng;Liu, Junwei;Li, Ming;Yan, Zhenli;Gao, Dengtao

作者机构：

关键词： apple; anthocyanins; transcriptomics; transcription factor; WGCNA; MYB; bZIP

期刊名称：LIFE-BASEL （ 影响因子：3.251； ）

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年卷期： 2022 年 12 卷 8 期

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收录情况： SCI

摘要： Red coloration in apples, an important quality trait, is primarily attributed to the accumulation of anthocyanins. Centuries of breeding have produced a wide variety of apples with different levels of anthocyanins in response to genetic and environmental stimuli. The Huashuo apple shows a much darker red color than its sister line, Huarui. Thirteen different anthocyanins were detected in Huashuo and Huarui apples, of which ten were significantly more abundant in Huashuo apples, confirming that the color difference is indeed attributed to high anthocyanins accumulation rather than the types of anthocyanins. In particular, the contents of cyanidin 3-O-galactoside levels were highest among anthocyanins in both cultivars, reaching >5000 mu g center dot g(-1) at the last color transition stage in Huashuo apples, while only >3000 mu g center dot g(-1) in Huarui apples. Moreover, the expression of most structural genes, especially DFR, CHI, and 4CL associated with anthocyanin synthesis, were higher in Huashuo apples than in Huarui apples. Combined transcriptomics, metabolomics, and qRT-PCR analysis revealed that six transcription factors from the MYB and bZIP transcription factor families likely play key roles in the dark coloring of Huashuo apples. These results provide deeper insights into apple coloring and suggest a series of candidate genes for breeding anthocyanin-rich cultivars.

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