Integrated Transcriptome and Metabolome Analyses Provide Insights into the Coloring Mechanism of Dark-red and Yellow Fruits in Chinese Cherry [Cerasus pseudocerasus (Lindl.) G. Don]
Abstract
:1. Introduction
2. Results
2.1. Color Phenotypic Characterization of Chinese Cherry during Fruit Development
2.2. Differentially Expressed Genes Analysis between Dark-red and Yellow Fruits
2.3. Weight Gene Co-Expression Network Association Analysis
2.4. Expression of Genes and TFs Related to Anthocyanins Biosynthesis
2.5. RT-qPCR Validation
2.6. Comparison of Metabolites between Dark-red and Yellow Fruits
2.7. Identification and Comparison of Anthocyanin and Procyanidin Compounds
2.8. Comparison of Other Flavonoid Compounds in Flavonoid Pathway
3. Discussion
3.1. Comparison of Anthocyanin and Procyanidin Compounds in Dark-red and Yellow Chinese Cherry Fruits
3.2. Key Candidate Genes Involved in Anthocyanin Biosynthesis of Chinese Cherry
3.3. Transcription Factors Involved in Anthocyanin Biosynthesis of Chinese Cherry
4. Materials and Methods
4.1. Plant Materials
4.2. Fruit Color Assessment
4.3. Total Anthocyanin and Flavonoid Content Measurement
4.4. Transcriptome Analysis
4.5. Real-Time PCR Analysis
4.6. Metabolome Analysis
4.7. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fruit Phenology | Stage | Color Difference | Fruit Color | ||
---|---|---|---|---|---|
Dark-Red | Red/Light-Red | Yellow | |||
Green ripening period | S1 | a* | −11.34~−7.74 | −10.56~−6.77 | −10.00 |
b* | 43.13~44.35 | 40.11~45.75 | 37.63 | ||
a*/b* | −0.26~−0.17 | −0.26~−0.14 | −0.27 | ||
Color conversion period | S2 | a* | −7.98~−5.85 | −8.21~1.08 | −9.62 |
b* | 46.24~46.85 | 42.32~47.66 | 38.32 | ||
a*/b* | −0.17~−0.12 | −0.19~0.15 | −0.25 | ||
S3 | a* | 5.27~16.74 | 2.25~10.29 | −1.66 | |
b* | 33.80~40.28 | 31.02~43.00 | 35.72 | ||
a*/b* | 0.13~0.52 | 0.05~0.26 | −0.05 | ||
Fruit ripening period | S4 | a* | 26.54~28.82 | 24.43~27.09 | 6.31 |
b* | 21.91~23.48 | 12.27~26.70 | 24.07 | ||
a*/b* | 1.22~1.23 | 0.93~2.20 | 0.26 | ||
S5 | a* | 20.43~21.13 | 22.16~23.22 | 8.95 | |
b* | 7.27~8.24 | 8.82~16.58 | 20.57 | ||
a*/b* | 2.55~2.98 | 1.68~2.53 | 0.43 |
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Wang, Y.; Wang, Z.; Zhang, J.; Liu, Z.; Wang, H.; Tu, H.; Zhou, J.; Luo, X.; Chen, Q.; He, W.; et al. Integrated Transcriptome and Metabolome Analyses Provide Insights into the Coloring Mechanism of Dark-red and Yellow Fruits in Chinese Cherry [Cerasus pseudocerasus (Lindl.) G. Don]. Int. J. Mol. Sci. 2023, 24, 3471. https://doi.org/10.3390/ijms24043471
Wang Y, Wang Z, Zhang J, Liu Z, Wang H, Tu H, Zhou J, Luo X, Chen Q, He W, et al. Integrated Transcriptome and Metabolome Analyses Provide Insights into the Coloring Mechanism of Dark-red and Yellow Fruits in Chinese Cherry [Cerasus pseudocerasus (Lindl.) G. Don]. International Journal of Molecular Sciences. 2023; 24(4):3471. https://doi.org/10.3390/ijms24043471
Chicago/Turabian StyleWang, Yan, Zhiyi Wang, Jing Zhang, Zhenshan Liu, Hao Wang, Hongxia Tu, Jingting Zhou, Xirui Luo, Qing Chen, Wen He, and et al. 2023. "Integrated Transcriptome and Metabolome Analyses Provide Insights into the Coloring Mechanism of Dark-red and Yellow Fruits in Chinese Cherry [Cerasus pseudocerasus (Lindl.) G. Don]" International Journal of Molecular Sciences 24, no. 4: 3471. https://doi.org/10.3390/ijms24043471