A Study on the Expression of Genes Involved in Carotenoids and Anthocyanins During Ripening in Fruit Peel of Green, Yell
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A Study on the Expression of Genes Involved in Carotenoids and Anthocyanins During Ripening in Fruit Peel of Green, Yellow, and Red Colored Mango Cultivars G. R. Karanjalker 1,2 & K.V. Ravishankar 1 & K.S. Shivashankara 1 & M.R. Dinesh 1 & T. K. Roy 1 & D. V. Sudhakar Rao 1
Received: 3 October 2016 / Accepted: 4 June 2017 # Springer Science+Business Media, LLC 2017
Abstract Mango (Mangiferaindica L.) fruits are generally classified based on peel color into green, yellow, and red types. Mango peel turns from green to yellow or red or retain green colors during ripening. The carotenoids and anthocyanins are the important pigments responsible for the colors of fruits. In the present study, peels of different colored cultivars at three ripening stages were characterized for pigments, colors, and gene expression analysis. The yellow colored cultivar BArka Anmol^ showed higher carotenoid content, wherein β-carotene followed by violaxanthin were the major carotenoid compounds that increased during ripening. The red colored cultivars were characterized with higher anthocyanins with cyanidin-3-Omonoglucosides and peonidin-3-O-glucosides as the major anthocyanins. The gene expression analysis by qRT-PCR showed the higher expression of carotenoid biosynthetic genes viz. lycopene-β-cyclase and violaxanthin-de-epoxidase in yellow colored cv. Arka Anmol, and the expression was found to increase during ripening. However, in red colored cv. BJanardhan Pasand,^ there is increased regulation of all anthocyanin biosynthetic genes including transcription factors MYB and basic helix loop. This indicated the regulation of the anthocyanins by these genes in red mango peel. The results showed that the accumulation pattern of particular pigments and higher expression of specific biosynthetic genes in mango peel impart different colors.
Electronic supplementary material The online version of this article (doi:10.1007/s12010-017-2529-x) contains supplementary material, which is available to authorized users.
* K.V. Ravishankar [email protected]
1
ICAR Indian Institute of Horticultural Research (IIHR), Hessarghatta Lake Post, Bengaluru 560 089, India
2
College of Horticulture, University of Horticultural Sciences, Bagalkot, GKVK Post, Bengaluru 560 065, India
Appl Biochem Biotechnol
Keywords Mango . Peel color . Pigments . Carotenoids . Anthocyanins . Gene expression Abbreviations PSY Phytoene synthase PDS Phytoene desaturase ZDS ζ-carotene desaturase bLYC Lycopene β-cyclase BCH β-carotene hydroxylase ZE Zeaxanthin epoxydase VDE Violaxanthin de-epoxidase CHS Chalcone synthase CHI Chalcone isomerase F3H Flavanone 3-hydroxylase F3,5H Flavonoid 3,5-hydroxylase ANS Anthocyanin synthase DFR Dihydroflavonol-4-reductase UFGT UDP-glucose:flavonoid-O-glycosyl-transferase BHLHX Basic helix loop helix
Introduction Mango (Mangiferaindica L.) is one of the most popular fruitshaving rich nutritional status. Raw and ripe mangoes are used in both fresh and processed forms. Mango is under cultivation almost 4000 years ago [1], and Indo-Bu
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