2019
DOI: 10.1021/acs.jproteome.9b00016
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Comparative Proteomic Analysis Reveals That Chlorophyll Metabolism Contributes to Leaf Color Changes in Wucai (Brassica campestris L.) Responding to Cold Acclimation

Abstract: Chlorophyll is a vital photosynthetic pigment that plays a key role in plant development, participating in light energy capture and energy conversion. In this study, a novel wucai (Brassica campestris L.) germplasm with green outer leaves and yellow inner leaves at the adult stage (W7−2) was used to examine chlorophyll metabolism response to cold acclimation. A green leaf wucai genotype without leaf color changes named W7−1 was selected as the control to evaluate the chlorophyll metabolism changes of W7−2. Com… Show more

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Cited by 20 publications
(10 citation statements)
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“…The main parameters were set as per the method of Xie et al [67]. TMT 10-plex was selected for the protein quantification method.…”
Section: Methodsmentioning
confidence: 99%
“…The main parameters were set as per the method of Xie et al [67]. TMT 10-plex was selected for the protein quantification method.…”
Section: Methodsmentioning
confidence: 99%
“…The primers used for qRT-PCR are listed in Additional file 7: Table S4. BnaActin gene was used as reference [21]. Relative expression levels were calculated as 2 -ΔΔCT [59].…”
Section: Validation Of Degs By Qrt-pcrmentioning
confidence: 99%
“…chinensis var. rosularis) belongs to non-heading Chinese cabbage family and is broadly cultivated in the Yangtze-Huai River basin in winter because of its cold-tolerant and high-quality features [20,21]. It has a variety of leaf colors and usual colors in the adult stage include dark green, green, outer dark green-inner green, outer green-inner light green, and outer light green-inner yellow.…”
Section: Introductionmentioning
confidence: 99%
“…chinensis var. rosularis Tsen) is a variant of non-heading Chinese cabbage ( Brassica campestris L.), a crucial species in the Brassicaceae family [1]. As an important autumn and winter vegetable crop, wucai is cultured throughout most parts of China, especially in the Yangtze-Huaihe River Basin.…”
Section: Introductionmentioning
confidence: 99%