Differences of sucrose accumulation concentration and related genes expression between two sucrose accumulation types of Actinidia eriantha

Abstract

According to the investigation of wild Actinidia eriantha in Jiangxi province of China, we found that soluble solids content of fruit was lower than edible standard (14%). However, we found a high-sugar type A. eriantha line (code was ‘MM24’, test material) during investigative process at Nancheng county (E 116° 48′, N 26° 23′, 845 m). We sheared its scions to asexual reproduction in Fengxin County (rootstock was A. deliciosa ‘Miliang 1’ with 7 years old) and at the same time DUS (Distinctness, Uniformity and Stability) test was also carried out. There were uncontested differences between the two comparative genotypes according to the results of polyacrylamide gel electrophoresis, it can be judged as a new cultivar. In addition, there was great similarity on most important morphological and quality characteristics. While, there was difference on SSC, DM and TS between the two materials on ripen fruit, these indicators were much higher on test material than on control. The sugar degree assessment showed that the sugar degree of test material was strong and retention time was long. Further, no sucrose was found before DAF 135 d in test material and sucrose were significantly higher than in control only at DAF 165 d and DAF 175 d. The qRT-PCR results of sucrose-related genes showed that the relative expression levels of AcSPS1, AcSPS3, AcSPS5 and AcSUS5 genes were consistent with the sucrose accumulation trend, which was probably the main genes for the difference in sugar degree.

Metabolome and Transcriptome Reveal Novel Formation Mechanism of Early Mature Trait in Kiwifruit (Actinidia eriantha)

“…Fruit maturation is a complex physiological process, which is accompanied by a series of biochemical processes such as sugar accumulation (Zhang Y.J. et al, 2014;Xu et al, 2020), acid reduction (Jiang et al, 2020), aroma production (Wei et al, 2016), pigment accumulation (Gan et al, 2019), flavonoid metabolism (Huang et al, 2020), and endogenous hormone change (Wang et al, 2016). The difference of fruit quality between early mature and late mature cultivar in our study was mainly reflected in the SSC, DM, and pigment contents.…”

Hydrogen Gas Improves Seed Germination in Cucumber by Regulating Sugar and Starch Metabolisms

“…It was reported that strong light cooperation could accumulate more sucrose in watermelon [45]. In Ganlv 1, the relative expression level of AcSPS5 gene was significantly high in the later stage of fruit development [48]. In cucumber, extensive metabolism of stachyose occurred in fruit peduncles [45].…”

“…Fructose and glucose are monosaccharides, while only sucrose is disaccharide. However, the accumulation process of sugar is very complicated [48]. Based on previous studies, we identified the expression of SS4 and SS3 gene in cucumber seed.…”

Nutritional Component Analyses in Different Varieties of Actinidia eriantha Kiwifruit by Transcriptomic and Metabolomic Approaches

“…Understanding the nutrient composition is essential for conventional breeding. Previously, studies on the evaluation of nutrient components of A. eriantha were mainly investigated using simple measuring methods such as HPLC (High performance Liquid Chromatography) [ 2 , 3 , 4 , 12 ]. In this study, the nutrient components of three A. eriantha lines were investigated using UPLC-MS/MS methods, which have been used for nutrient evaluation in A. chinensis kiwifruit [ 13 ].…”

“…Glucose and fructose are the main soluble sugars in A. deliciosa , A. rufa and A. eriantha fruits, while sucrose is the primary sugar in A. argute [ 10 , 32 ]. Previous studies have addressed the dynamic changes in starch and soluble sugar levels and gene expression that occur during kiwifruit development and ripening stages, with SPS, SPP, AGPases related to the synthesis of sucrose and starch, and SUS, FK, and HK related to metabolism reported [ 12 , 13 , 33 ]. The organoleptic properties of the fruit are determined by the type and content of soluble sugar and organic acid.…”