Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes

Espley, Richard V.; Bovy, Arnaud; Bava, Christina M.; Jaeger, Sara R.; Tomes, Sumathi; Norling, Cara; Crawford, Jonathan; Rowan, Daryl D.; McGhie, Tony K.; Brendolise, Cyril; Putterill, Jo; Schouten, Henk J.; Hellens, Roger P.; Allan, Andrew C.

doi:10.1111/pbi.12017

Cited by 88 publications

(75 citation statements)

References 59 publications

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“…Based on previous studies, it seems likely that variation in activity of the R2R3 MYB TFs is responsible for controlling the spatial and temporal patterning of anthocyanin production in most plant species [15], [21], [22]–[24]. In our work, the expression level of several MYB transcription factors involved in the regulation of flavonoids synthesis under different pH treatment conditions.…”

Section: Discussionmentioning

confidence: 64%

Low Medium pH Value Enhances Anthocyanin Accumulation in Malus Crabapple Leaves

Zhang

Song

et al. 2014

PLoS ONE

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Anthocyanin is a critical factor involved in coloration of plant tissues, but the mechanism how medium pH values affect anthocyanin accumulation in woody plants is unknown. We analyzed anthocyanin composition and the expression of elements encoding anthocyanin and flavonols biosynthesis underlying different medium pH values by using three different leave color type cultivars. HPLC analysis demonstrated that high medium pH values treatment induced a dramatic decrease in the concentration of cyaniding in crabapple leaves. Conversely, the high medium pH values induced up-regulation of the content of flavones and flavonols, suggesting that low pH treatment-induced anthocyanin accumulation. Quantitative real time PCR experiment showed the expression level of anthocyanidin synthase (McANS) and uridine diphosphate glucose flavonoid 3-O-glucosyltransferase (McUFGT) was up-regulated by low pH values treatment, and high medium pH value treatment up-regulate the transcription level of flavonol synthase (McFLS). Meanwhile, several MYB TFs have been suggested in the regulation of pH responses. These results strongly indicate that the low pH treatment-induced anthocyanin accumulation is mediated by the variation of mRNA transcription of the anthocyanin biosynthetic genes.

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Section: Discussionmentioning

confidence: 64%

Low Medium pH Value Enhances Anthocyanin Accumulation in Malus Crabapple Leaves

Zhang

Song

et al. 2014

PLoS ONE

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“…Espley et al (2013) observed that internal browning is present in fruit of transgenic cv. Royal Gala lines modified with the MYB10 transcription factor under a constitutive promoter after 12 weeks of storage at 0.5°C, suggesting a potential postharvest issue for fruit with high anthocyanin content.…”

Section: Resultsmentioning

confidence: 97%

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Contessa¹,

Botta²

2016

Hortic. Sci.

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Contessa C., Botta R. (2016) Cultivation of apples is currently based on a limited number of commercial cultivars; as a consequence, ancient and local varieties have almost completely disappeared. Red-fleshed, ancient and commercial cultivars were analysed for flesh firmness, soluble solid content, pH, titratable acidity, total phenolics and anthocyanin contents, total antioxidant capacity, sugars and organic acids composition, to evaluate their nutraceutical value. The ancient cultivars, in particular cv. Magnana, were generally higher in organic acids, sugars content and total phenolics content in the flesh than the commercial cultivars considered. The red-fleshed cultivar was distinct from the ancient and commercial apples and resulted in an excellent source of antioxidants, with values of anthocyanins content and antioxidant capacity five times higher than the other cultivars; these values were comparable to those of berry species. In addition, the red-fleshed apple was rich in malic acid, citric acid, fructose and glucose. The breeding of red flesh apples is still in progress and should consider the use of ancient cultivars for their positive physicochemical characteristics to improve flavour and storage aptitude.

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“…The supernatant was analysed by reversed‐phase high‐performance liquid chromatography as described by Comeskey et al (). Anthocyanin and phenolic compound identification and quantification were performed by comparison with authentic standards as per Montefiori et al () and Espley et al ().…”

Section: Methodsmentioning

confidence: 99%

Carbon starvation reduces carbohydrate and anthocyanin accumulation in red‐fleshed fruit via trehalose 6‐phosphate and MYB27

Nardozza

Boldingh

Kashuba

et al. 2019

Plant Cell & Environment

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Kiwifruit (Actinidia spp.) is a recently domesticated fruit crop with several novel‐coloured cultivars being developed. Achieving uniform fruit flesh pigmentation in red genotypes is challenging. To investigate the cause of colour variation between fruits, we focused on a red‐fleshed Actinidia chinensis var. chinensis genotype. It was hypothesized that carbohydrate supply could be responsible for this variation. Early in fruit development, we imposed high or low (carbon starvation) carbohydrate supplies treatments; carbohydrate import or redistribution was controlled by applying a girdle at the shoot base. Carbon starvation affected fruit development as well as anthocyanin and carbohydrate metabolite concentrations, including the signalling molecule trehalose 6‐phosphate. RNA‐Seq analysis showed down‐regulation of both gene‐encoding enzymes in the anthocyanin and carbohydrate biosynthetic pathways. The catalytic trehalose 6‐phosphate synthase gene TPS1.1a was down‐regulated, whereas putative regulatory TPS7 and TPS11 were strongly up‐regulated. Unexpectedly, under carbon starvation MYB10, the anthocyanin pathway regulatory activator was slightly up‐regulated, whereas MYB27 was also up‐regulated and acts as a repressor. To link these two metabolic pathways, we propose a model where trehalose 6‐phosphate and the active repressor MYB27 are involved in sensing the carbon starvation status. This signals the plant to save resources and reduce the production of anthocyanin in fruits.

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Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes

Cited by 88 publications

References 59 publications

Low Medium pH Value Enhances Anthocyanin Accumulation in Malus Crabapple Leaves

Low Medium pH Value Enhances Anthocyanin Accumulation in Malus Crabapple Leaves

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Carbon starvation reduces carbohydrate and anthocyanin accumulation in red‐fleshed fruit via trehalose 6‐phosphate and MYB27

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