Allan, Andrew C.

Lin-Wang, Kui

Wünsch, Ana

citaREA Repositorio Electrónico Agroalimentario

 RGC7                                           June 24-26, 2014                                         Seattle, WA, USA             95 Poster number: 50 Differential expression of cherry MYB10 in white and red varieties is responsible for anthocyanin levels  Ana Wünsch1, Kui Lin-Wang2, Andrew C. Allan3  1CITA de Aragon, Zaragoza, Zaragoza, Spain; 2Plant & Food Research, Auckland, New Zealand; 3Plant & Food Research and University of Auckland, Auckland, New Zealand  Abstract: Fruit colour it is a key trait in sweet cherry as it is a main determinant of fruit quality. Fruit and flower color in other rosaceous species is caused by anthocyanin accumulation, which is regulated by transcriptional factors of the anthocyanin biosynthetic pathway. In sweet cherry a transcription factor, MYB10, has been cloned. This transcription factor correlates with anthocyanin production during sweet cherry development and co-localizes with a major QTL for cherry fruit colour. In this work, we studied MYB10 transcription, structure and function in a sweet cherry cultivar that produces white fruits, and in three cultivars with different red fruits. Results revealed a lack of MYB10 transcription in white sweet cherries and a large insertion in one allele of the MYB10 genomic sequence. We postulate that this mutation and slight differences in promoter sequence of MYB10 result in low expression of this gene in the white cultivar, confirming that MYB10 is a major determinant of fruit color in sweet cherry.  Keywords: Prunus avium, colour  

Differential expression of cherry MYB10 in white and red varieties is responsible for anthocyanin levels [abstract]

http://citarea.cita-aragon.es/citarea/bitstream/10532/2587/1/2014_150.pdf

Differential expression of cherry MYB10 in white and red varieties is responsible for anthocyanin levels [abstract]

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citaREA Repositorio Electrónico Agroalimentario