Comparison of the expression of chlorophyll-degradation-related genes during ripening between stay-green and yellow-pear cultivars

被引：39

作者：

Charoenchongsuk, Nongluk ^{[1
]}

Ikeda, Kazuo ^{[1
]}

Itai, Akihiro ^{[2
]}

Oikawa, Akira ^{[1
]}

Murayama, Hideki ^{[1
]}

机构：

[1] Yamagata Univ, Fac Agr, Tsuruoka, Yamagata 9978555, Japan

[2] Tottori Univ, Fac Agr, Tottori 6808553, Japan

来源：

SCIENTIA HORTICULTURAE | 2015年 / 181卷

关键词：

Chlorophyll degradation; Fruit color; Pyrus communis L; HARVESTING COMPLEX-II; LEAF SENESCENCE; ARABIDOPSIS; PHEOPHYTINASE; PROTEIN; PEEL; IDENTIFICATION; PHEOPHORBIDE; BREAKDOWN; ETHYLENE;

D O I：

10.1016/j.scienta.2014.10.005

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Chlorophyll degradation is a key component of the changes in pigment composition that typically occur in fruit peel at the onset of ripening. In this study, two pear cultivars, which are different in color development patterns, were used to clarify the molecular mechanism of chlorophyll degradation during ripening. Fruit was harvested and stored at 1 C for cold treatment and then transferred to 20 degrees C for ripening. 'Le Lectier' pears turned yellow during ripening with concomitant loss of chlorophylls a and b, and carotenoids. In contrast, 'La France' pears stayed green even when fully ripe. In this cultivar, chlorophyll and carotenoid contents did not change significantly. Ethylene was normally produced in 'La France' pears, indicating that the stay-green characteristics do not result from an inability of the fruit to produce ethylene. The expression levels of the chlorophyll degradation related genes, including chlorophyllase 1, pheophorbide a oxygenase, non-yellow coloring 1, and NYC1-like were lower in 'La France' than those in 'Le Lectier' pears. Suppression of these genes in 'La France' pears might be related to the stay-green characteristics when fully ripened. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：89 / 94

页数：6

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