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针对果实成熟时表现不同颜色的甜樱桃品种(黄色品种‘佐藤锦’,红色品种‘拉宾斯’),采用高效液相法测定分析其果实生长中花色苷主要成分及含量,采用RT-PCR克隆‘佐藤锦’的一个MYB基因,同时利用荧光定量PCR分析Pac MYBA基因在两个品种甜樱桃果实生长过程中的表达情况。结果表明,‘拉宾斯’果实转色后花色苷的积累上升趋势明显,成熟后花色苷含量高且组分由单一的一种逐渐丰富为3种;‘佐藤锦’果实转色后花色苷含量有所增加但增加幅度不大,且花色苷组分单一;二者在转色后Pac MYBA的相对表达上升趋势明显,成熟时‘拉宾斯’Pac MYBA的相对表达远高于‘佐藤锦’。本研究对解释甜樱桃果实生长过程中色泽变化及推测Pac MYBA对甜樱桃果实花色苷起正调控作用提供理论基础。
In order to analyze the main components and contents of anthocyanins in fruits during fruit ripening, sweet cherry varieties with different color (yellow variety ’Satojin’ and red variety ’Labins’) were analyzed by high performance liquid chromatography (RT-PCR) A MYB gene of ’Sattechin’ was cloned and the expression of Pac MYBA gene in two varieties of sweet cherry fruit during growth was analyzed by real-time PCR. The results showed that the accumulation of anthocyanins in ’Labins’ fruit increased obviously after the color change, the content of anthocyanin after ripening was high and the components were gradually enriched from single species to three species; The relative content of Pac MYBA increased obviously after transfection, and the relative expression of ’Pacbins’ Pac MYBA at maturity was much higher than that of ’Sattajin’ ’. This study provides a theoretical basis for explaining the change of color in sweet cherry fruit during growth and speculating that Pac MYBA plays a positive regulatory role on anthocyanins in sweet cherry fruit.