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High temperature reduces peel color in eggplant (Solanum melongena) as revealed by RNA-seq analysis

文献类型： 外文期刊

作者： Lv, Ling Ling 1 ; Feng, Xue Feng 3 ; Li, Wei 1 ; Li, Ke 1 ;

作者机构： 1.CATAS, South Subtrop Crops Res Inst CATAS, Zhanjiang 524091, Guangdong, Peoples R China

2.Key Lab Hainan Prov Postharvest Physiol & Technol, Zhanjiang 524091, Guangdong, Peoples R China

3.Shangqiu Univ, Shangqiu 476000, Henan, Peoples R China

关键词： eggplant; RNA-seq; peel coloring; anthocyanin; transcription factor; high temperature stress

期刊名称：GENOME （ 影响因子：2.166； 五年影响因子：2.474 ）

ISSN： 0831-2796

年卷期： 2019 年 62 卷 7 期

页码：

收录情况： SCI

摘要： To acquire the eggplant transcriptome under high temperature stress, 18 cDNA libraries were constructed and sequenced. A total of 136.31 Gb of clean data was obtained, and 88.86%-92.35% of the clean reads were mapped to the eggplant reference genome. Under high temperature, the number of down-regulated genes was more than that of up-regulated genes and there were more differentially expressed genes on the 10th day after flowering than on the 15th and 20th days after flowering. On the 10th day after flowering, the key genes CHI, 3GT, F3'5'H, DFR2, ANS, and F3H in anthocyanin synthetic pathway and most ERF, WRKY, bHLH, and MYB transcription factors were all down-regulated. High temperature significantly decreased the total anthocyanin content in peels. The results showed that at the early stage of peel coloring, high temperature inhibited the expressions of key genes in anthocyanin biosynthetic pathways through the regulation of transcription factors, leading to a significant decrease in total anthocyanin content, which might reduce the peel color in eggplant.

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