期刊
PLANT JOURNAL
卷 102, 期 5, 页码 965-976出版社
WILEY
DOI: 10.1111/tpj.14680
关键词
anthocyanin; DNA methylation; flesh; peach (Prunus persica); temperature
资金
- National Natural Science Foundation in China [31772367]
- National Key Research and Development Program of China [2016YFD0400100]
- Zhejiang Provincial Science and Technology Project for the Belt and Road [2016C04001]
Anthocyanin biosynthesis is induced by low temperatures in a number of plants. However, in peach (cv Zhonghuashoutao), anthocyanin accumulation was observed in fruit stored at 16 degrees C but not at or below 12 degrees C. Fruit stored at 16 degrees C showed elevated transcript levels of genes encoding anthocyanin biosynthetic enzymes, the transport protein glutathione S-transferase and key transcription factors. Higher transcript levels of PpPAL1/2, PpC4H, Pp4CL4/5/8, PpF3H, PpF3'H, PpDFR1/2/3 and PpANS, as well as transcription factor gene PpbHLH3, were associated with lower methylation levels in the promoter of these genes. The DNA methylation level was further highly correlated with the expression of the DNA methyltransferase genes and DNA demethylase genes. The application of DNA methylation inhibitor 5-azacytidine induced anthocyanin accumulation in peach flesh, further implicating a critical role for DNA demethylation in regulating anthocyanin accumulation in peach flesh. Our data reveal that temperature-dependent DNA demethylation is a key factor to the post-harvest temperature-dependent anthocyanin accumulation in peach flesh.
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