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Bulletin of Botanical Research ›› 2018, Vol. 38 ›› Issue (5): 661-668.doi: 10.7525/j.issn.1673-5102.2018.05.004

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Effects of Light Intensity on the Fruit Coloration and Anthocyanian Biosynthesis in Fragaria×ananassa Duch. ‘Benihoppe’ and the Possible Molecular Mechanism

SHAO Wan-Lu1, LI Yue-Ling2, GAO Song2, LI Jun-Min2,3, LIANG Zong-Suo1   

  1. 1. College of Life Science, Zhejiang Sci-Tech University, Hangzhou 310018;
    2. Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, Taizhou University, Taizhou 318000;
    3. Institute of Ecology, Taizhou University, Taizhou 318000
  • Received:2018-04-17 Online:2018-09-15 Published:2018-08-31
  • Supported by:
    Major Joint Research Program,National Nature Science Foundation of China(31261120580)

Abstract: In order to investigate the effect of different light intensities on the fruit coloration, the content of anthocyanin, and the relative xpression of anthocyanin biosynthesis related genes in Fragaria×ananassa Duch. ‘Benihoppe’, we determined the content of anthocyanin using HPLC and analyzed the relative expression of anthocyanin biosynthesis related genes using quantitative real-time PCR under the light transmittance of 100%, 75% and 25%. The results showed that the content of strawberry under light transmittance 75% and 25% decreased 41.58% and 92.54%, respectively, compared with the control. The relative expression of anthocyanin biosynthesis related genes and transcription factors, FaMYB10 and FaMYB1, were also decreased. The expression of FaDFR, FaF3'H and FaUFGT were significantly correlated with the anthocyanin content. These results indicated that light was the key environmental factor affecting fruit coloring, and shading could inhibited the expression of anthocyanin biosynthesis related genes and transcription factors, blocked the anthocyanin synthesis in fruits, which finally contributed to the fruits coloring differences.

Key words: Shading, Fragaria×ananassa Duch., anthocyanin, HPLC, real-time PCR, gene expression

CLC Number: