TRANSCRIPTOMIC ANALYSIS OF PIGMENTED INNER PERICARP OF RED-FLESHED KIWIFRUIT IN RESPONSE TO HIGH TEMPERATURE

Y.P. Man, Y.C. Wang, Z.W. Jiang, J.J. Gong
High temperature is one of the environmental factors that inhibits anthocyanin accumulation in red-fleshed kiwifruit and results in poor flesh coloration. However, the underlying mechanism of the inhibition of high temperature to coloration of red-fleshed kiwifruit is largely unknown. High-throughput transcriptome sequencing and Digital Gene Expression (DGE) analysis was employed to generate large quantities of transcript sequences for digging candidate genes participating in anthocyanin biosynthesis, degradation and their regulation. Expression analysis results showed that high temperature definitely inhibited anthocyanin synthesis and delayed transportation of anthocyanins. The effects of high temperature on fruit of red-fleshed kiwifruit appeared to be associated with a large number of important traits and biological pathways, including cell rescue (i.e., antioxidant enzymes), heat shock factors (HSFs), anthocyanin pathway, anthocyanin-related transcription factors, signal transduction, and development. The novel transcriptome data provide a comprehensive view and novel insights on molecular and biochemical responses of anthocyanin-related pathway and regulation to high temperature in the red-fleshed kiwifruit.
Man, Y.P., Wang, Y.C., Jiang, Z.W. and Gong, J.J. 2015. TRANSCRIPTOMIC ANALYSIS OF PIGMENTED INNER PERICARP OF RED-FLESHED KIWIFRUIT IN RESPONSE TO HIGH TEMPERATURE. Acta Hort. (ISHS) 1096:215-219
https://doi.org/10.17660/ActaHortic.2015.1096.23
Actinidia chinensis, red-fleshed kiwifruit, high temperature, RNA-seq analysis, gene expression, anthocyanin synthesis, transportation
English

Acta Horticulturae