Dependence of Pepper Fruit Colour on Basic Pigments Ratio and Expression Pattern of Carotenoid and Anthocyanin Biosynthe
- PDF / 1,874,011 Bytes
- 9 Pages / 612 x 792 pts (letter) Page_size
- 71 Downloads / 269 Views
ARCH PAPERS
Dependence of Pepper Fruit Colour on Basic Pigments Ratio and Expression Pattern of Carotenoid and Anthocyanin Biosynthesis Genes M. A. Filyushina, *, E. A. Dzhosa, b, A. V. Shchennikovaa, and E. Z. Kochievaa aFederal
Research Center Fundamentals of Biotechnology, Russian Academy of Sciences, Moscow, 119071 Russia b Federal Scientific Vegetable Center, VNIISSOK, Moscow region, 143080 Russia *e-mail: [email protected] Received February 27, 2020; revised March 6, 2020; accepted March 10, 2020
Abstract—Fruit biochemical analysis of four pepper (Capsicum annuum L.) cultivars, contrasting in immature and ripe fruit colour, was performed, and chlorophylls, carotenoids and anthocyanins were profiled in the peel and pulp during fruit ripening. It was found that pericarp parts (peel and pulp) differ in pigment composition and accumulation mode. In the same fruit tissues, the expression pattern of structural genes of the carotenoid (PSY1, PSY2, LCYb, and CCS) and anthocyanin (CHS, F3'5'H, DFR, ANS, and UFGT) pathways was evaluated. It was shown that carotenoid content positively correlates with the PSY1, LCYb and CCS expression level in the fruit pulp and with CCS expression level in the fruit peel. In pepper cultivars with purple-coloured immature fruits (Sirenevyj cub, Otello), a positive correlation was shown between the CHS, F3'5'H, DFR, ANS, and UFGT expression levels and the anthocyanin content in the peel. Thus, it was shown that in the pepper fruit, peel and pulp colours are regulated independently and determined by the main pigment ratio and the activity of carotenoid and anthocyanin biosynthesis genes. Keywords: Capsicum annuum cultivars, fruit pigmentation pattern, fruit colour changing dynamics, fruit ripening, fruit pericarp DOI: 10.1134/S1021443720050040
INTRODUCTION Many plants form coloured flowers and fleshy fruit to attract insects, birds, and other animals as pollinators or seed distributors. In addition, in crops, the fruit colour affects their commercial value. Pepper (Capsicum annuum L.) is one of the main vegetable crops of Solanaceae [1]. Wild C. annuum accessions form small bright red fruit that attract birds, while in the process of domestication and breeding, new genotypes with large red, yellow, orange, brown, and even white fruits appeared [2]. In modern C. annuum cultivars, the fruit colour at the stage of biological ripeness, with rare exceptions, can be red, yellow, or orange, while pigmentation of an unripe fruit (technical ripeness) varyes significantly: from light green to purple, chocolate brown, and almost black. Such diversity of peel colour (exocarp) is due to a combination of three main groups of pigments: chlorophylls, carotenoids, and anthocyanins [1, 3]. Chlorophylls give the fruit a green color, while carotenoids capsanthin and capsorubin—red [1, 4, 5]. The yellow and orange color of the fruit is mainly due to carotenoids violoxanthin, lutein, and β-carotene [6]. The purple color of unripe fruit is determined by the accumulation of anthocyanidins (delphinidin derivat
Data Loading...
