Unveiling the molecular mechanism involving anthocyanins in pineapple peel discoloration during fruit maturation
文献类型： 外文期刊
作者： Luan, Aiping 1 ; Zhang, Wei 1 ; Yang, Mingzhe 1 ; Zhong, Ziqin 1 ; Wu, Jing 1 ; He, Yehua 2 ; He, Junhu 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Key Lab Trop Crops Germplasm Resources Genet Impro, Haikou 571101, Peoples R China
2.South China Agr Univ, Coll Hort, Key Lab Biol & Germplasm Enhancement Hort Crops So, Minist Agr & Rural Areas, Guangzhou 510642, Peoples R China
关键词： Peel color transition; Pigments; Flavonoid biosynthesis; Cyanidin; MYB; HOX; Phytohormone-signaling
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 412 卷
页码：
收录情况： SCI
摘要： 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 pro-vides a theoretical basis for improving the fruit's aesthetic value through genetic engineering.
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