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Cloning and characterization of the CarbcL gene related to chlorophyll in pepper (Capsicum annuum L.) under fruit shade stress

文献类型： 外文期刊

作者： Wang, Shu-Bin 1 ; Tian, Shi-Lin 2 ; Shah, Syed N. M. 2 ; Pan, Bao-Gui 1 ; Diao, Wei-Ping 1 ; Gong, Zhen-Hui 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Vegetable Crops, Nanjing, Jiangsu, Peoples R China

2.Northwest A&F Univ, Coll Hort, Yangling, Peoples R China

3.Huanchuai Univ, Dept Bioengn, Zhumadian, Peoples R China

4.Gomal Univ, Fac Agr, Dept Hort, Dera Ismail Khan, Pakistan

关键词： capsanthin;Capsicum annuum L.;fruit chlorophyll breakdown;fruit shading

期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：5.753； 五年影响因子：6.612 ）

ISSN： 1664-462X

年卷期： 2015 年 6 卷

页码：

收录情况： SCI

摘要： Light is an important environmental factor for fruit development and ripening in pepper plant. Fruit bagging is a significant agrotechnology practiced for the illumination regulation of fruits; some previous researches have shown that fruit bagging could improve the appearance and external quality of fruits and cause them to mature early. However, it would decrease the intrinsic qualities of fruits; especially, fruit bagging could decrease the content of capsanthin in peppers. On the basis of these details, fruit bagging was used as the method of fruit shade stress in this study to explore the characteristics and molecular mechanisms of pepper fruit's color change under shade stress. By using cDNA-AFLP under fruit shading, a fragment related to fruit color was obtained. Next, the full-length coding sequence of the gene was cloned from the pepper fruits. Homologous gene alignment confirmed that the gene has high homology with the rbcL gene, named CarbcL. The function of the CarbcL gene was identified through virus-induced gene silencing (VIGS); it was found that the fruit color changed completely from green to red except for some residue of green fleck when CarbcL gene was silenced, and the green color of fruits had not fully faded in the control group and the empty vector group. The combine determination of chlorophyll content showed that CarbcL was involved in the metabolic control of chlorophyll in pepper fruits; subsequently, HPLC was used to determine the content of capsanthin in pepper fruit which the CarbcL gene was silencing, and it was also found that the content of capsanthin decreased appreciably. These results further confirmed that CarbcL gene was involved in the adjustment of chlorophyll and capsanthin.

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