Comparison of the expression of chlorophyll-degradation-related genes during ripening between stay-green and yellow-pear cultivars

DOI Web Site Web Site 被引用文献2件 参考文献26件

書誌事項

公開日
2015-01
資源種別
journal article
権利情報
  • https://www.elsevier.com/tdm/userlicense/1.0/
DOI
  • 10.1016/j.scienta.2014.10.005
公開者
Elsevier BV

この論文をさがす

説明

Abstract Chlorophyll degradation is a key component of the changes in pigment composition that typically occur in fruit peel at the onset of ripening. In this study, two pear cultivars, which are different in color development patterns, were used to clarify the molecular mechanism of chlorophyll degradation during ripening. Fruit was harvested and stored at 1 °C for cold treatment and then transferred to 20 °C for ripening. ‘Le Lectier’ pears turned yellow during ripening with concomitant loss of chlorophylls a and b , and carotenoids. In contrast, ‘La France’ pears stayed green even when fully ripe. In this cultivar, chlorophyll and carotenoid contents did not change significantly. Ethylene was normally produced in ‘La France’ pears, indicating that the stay-green characteristics do not result from an inability of the fruit to produce ethylene. The expression levels of the chlorophyll degradation related genes, including chlorophyllase 1 , pheophorbide a oxygenase , non-yellow coloring 1 , and NYC1-like were lower in ‘La France’ than those in ‘Le Lectier’ pears. Suppression of these genes in ‘La France’ pears might be related to the stay-green characteristics when fully ripened.

収録刊行物

被引用文献 (2)*注記

もっと見る

参考文献 (26)*注記

もっと見る

関連プロジェクト

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ