Sugar accumulation and characterization of metabolizing enzyme genes in leafy head of Chinese cabbage ( Brassica campest
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RESEARCH REPORT
Sugar accumulation and characterization of metabolizing enzyme genes in leafy head of Chinese cabbage (Brassica campestris L. ssp. pekinensis) Qianqian Liu1,2 · Junqing Li1,2 · Weixin Liu1,2 Received: 15 July 2020 / Revised: 25 August 2020 / Accepted: 28 August 2020 © Korean Society for Horticultural Science 2020
Abstract Chinese cabbage (Brassica campestris L. ssp. pekinensis) is a widely cultivated vegetable crop in eastern Asia. The flavor of Chinese cabbage was mostly affected by soluble sugar content. To make clear its accumulation and regulation mechanism, the content of different sugars in the internal blade (IB), the internal midrib (IM), the external blade (EB) and the external midrib (EM) of the leafy head were determined during the leafy head formation. The results showed that fructose was the major sugar accumulated in the internal tissues, followed by glucose. IM was the main tissue of sugar accumulation with the highest contents of total soluble sugar and hexose at harvest. RNA sequencing data of the four tissues at 90 DAS showed that the number of differentially expressed genes (DEGs) in IB and IM was the least (2408), while the number of DEGs between the external and internal tissues ranged from 6037 to 8674. The enzyme genes differentially expressed in ‘starch and sucrose metabolism’ pathway was detected during the leafy head development. The expression of two sucrose synthase (SUS) genes, SUS1a (Bra002332) and SUS1b (Bra006587), were always higher in IM than in the other tissues, and positively correlated with the content of total soluble sugar and hexose, respectively. SUS1 was considered to play an important role in leafy head development and sugar accumulation in Chinese cabbage. Keywords Chinese cabbage · Gene expression · Leafy head · Sugar accumulation · RNA-seq
1 Introduction
Communicated by Sung Kyeom Kim. Qianqian Liu and Junqing Li have contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13580-020-00294-y) contains supplementary material, which is available to authorized users. * Weixin Liu [email protected] 1
College of Horticulture, Qingdao Agricultural University, No. 700 Changcheng Road, Chengyang District, Qingdao 266109, Shandong, China
Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plants, Qingdao 266109, Shandong, China
2
Chinese cabbage (Brassica campestris L. ssp. Pekinensis) is a Cruciferous vegetable with huge consumption and high nutritional value in East Asia. The leafy head comprising a large number of incurved leaves is the main edible organ (Mao et al. 2014). Head shape, flavor, and leaf color are three important quality indices of leafy head (Huang et al. 2016). In recent years, many studies of the heading characteristics and leaf color have been reported. Factors like air temperature, carbohydrate level, light intensity and endogenous hormones could affect the heading traits of Chinese cabbage. While at the gene level, BrpTCP
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