Blocked chlorophyll synthesis leads to the production of golden snap bean pods
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ORIGINAL ARTICLE
Blocked chlorophyll synthesis leads to the production of golden snap bean pods Chang Liu1 · Yanmei Li1 · Dajun Liu1 · Zhishan Yan1 · Guojun Feng1 · Xiaoxu Yang1 Received: 23 December 2019 / Accepted: 9 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The main edible organ of snap bean (Phaseolus vulgaris L.) is the pod, whose color is a main characteristic affecting its commercial use. Golden pods are popular with consumers; however, color instability affects their commercial exploitation and causes economic losses to the planters. In this study, we focused on the different pod color of two varieties of snap bean. The golden yellow color of snap bean pods is controlled by a single recessive nuclear gene located at 1–4.24 Mb of chromosome 2. To explore the physiological and molecular mechanism of the golden pod color, the golden bean line ‘A18-1′ and the green bean line ‘Renaya’ were selected as experimental materials. We analyzed the pigment contents, detected the intermediate products of chlorophyll biosynthesis, and identified differentially expressed genes using RNA-seq. The formation of golden bean pods reflects a chlorophyll deficiency, which was speculated to be caused by impairment of the Mg-protoporphyrin IX to chlorophyllide step. In ‘A18-1′ and ‘Renaya’ pods on 10, 14, and 18 days, five genes related to this step were differentially expressed, all of which were protochlorophyllide oxidoreductase (POR) genes. Among them, the expression changes of the Phvul. 004G112700, Phvul.007G157500, and Phvul. 004G112400 genes were consistent with the color change and physiological data during pod development in ‘A18-1′ and ‘Renaya’. We speculated that the altered expression of these three POR genes might be related to changes in the chlorophyllide content. The results might provide insight into the understanding of chlorophyll biosynthesis and crop breeding for snap bean. Keywords Snap bean · Golden bean pod · Chlorophyll · Transcriptome
Introduction Studies on the color changes of fruit, leaves, and petals of fruit and vegetables revealed that these color changes are caused by changes to chlorophyll, anthocyanin, and Communicated by Stefan Hohmann. Chang Liu and Dajun Liu contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00438-020-01699-1) contains supplementary material, which is available to authorized users. * Guojun Feng [email protected] * Xiaoxu Yang [email protected] 1
Horticulture Department, College of Advanced Agriculture and Ecological Environment, Heilongjiang University, 74 Xuefu Road, Harbin 150000, Heilongjiang, China
carotenoid contents. For example, the change from green to yellow in citrus is caused by the accumulation of carotenoids in fruit (Gang et al. 2018). The reddening of tomatoes during ripening is related to the lycopene content, and the expression of Solanum lycopersicum NAC domain transcription factor (SNAC) 4 and SNAC9 induced by ethylene treatmen
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