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    Home > Food News > Food Articles > "Pure color" peach variety improvement has a genetic basis

    "Pure color" peach variety improvement has a genetic basis

    • Last Update: 2021-05-31
    • Source: Internet
    • Author: User
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    "Pure color" peach variety improvement has a genetic basis
    "Pure color" peach variety improvement has a genetic mechanism basis "Pure color" peach variety improvement has a genetic mechanism basis

     

     The flowers of the selfed progeny of heterozygous parents appear white and non-white (pink and red).
    The white flowers are "anthocyanin-deficient" peach flowers controlled by a recessive single gene.
    At the same time, the gene has a "one cause and multiple effects" effect.
    , Manifested as anthocyanin defects in new shoots and exocarp (not showing red).
    Photo courtesy of Zheng Guo Institute, Chinese Academy of Agricultural Sciences

    The flowers of the selfed progeny of heterozygous parents appear white and non-white (pink and red).
    The white flowers are "anthocyanin-deficient" peach flowers controlled by a recessive single gene.
    At the same time, the gene has a "one cause and multiple effects" effect.
    , Manifested as anthocyanin defects in new shoots and exocarp (not showing red).
    Photo courtesy of Zheng Guo Institute, Chinese Academy of Agricultural Sciences

     

    White peach blossoms (above) without anthocyanins produce yellow peach fruits (below).
    Photo courtesy of Zheng Guo Institute, Chinese Academy of Agricultural Sciences

    White peach blossoms (above) without anthocyanins produce yellow peach fruits (below).
    Photo courtesy of Zheng Guo Institute, Chinese Academy of Agricultural Sciences

    Peach blossoms and peach fruits are generally slightly pink or red, showing a gradual color.
    Things are rare and expensive.
    Nowadays, pure-color peach blossoms and peach fruits are becoming more and more popular.
    Recently, the team of Wang Zhiqiang, a researcher at the Zhengzhou Institute of Fruit Research, Chinese Academy of Agricultural Sciences, published the latest research results online in the Plant Journal, analyzing the regulation mechanism of peach peel/flower color, and laying the foundation for the genetic improvement of "pure color" peach varieties.

    According to Wang Zhiqiang, the corresponding author of the paper, color, as one of the most important fruit quality traits, plays an important role in determining the commercial nature of the fruit.
    Peach originated in China and possesses the genetic resources of flowers, peels and pulps with rich colors.
    In recent years, "pure yellow" and "pure white" peach fruits have been loved by Asian consumers and have high commodity value.

    Lu Zhenhua, the co-first author of the paper, told the Chinese Journal of Science that they used forward genetics to finely locate two different sources of peach flower color and exocarp color.
    The "anthocyanin defect" Type" is a recessive single-gene control with a "one cause and multiple effects" effect.

    Combining transcriptome and resequencing data, it is determined that the gene controlling this trait has two alleles.
    The 2-bp insertion and 5-bp deletion in the exon result in the loss of the function of the gene encoding protein, which in turn affects the plant cyanine.
    Accumulation of glycosides.
    Lu Zhenhua said that plants without anthocyanins do not show red, so the flowers appear white; while the flesh appears white or yellow, the peel is colorless, and the fruits that people see are white or yellow.

    VIGS technology was used to further verify the function of the gene, and to verify the specificity of the mutation site in the natural population (variety/line).

    On this basis, a molecular marker-assisted selection system based on allelic variation was developed, laying the foundation for the ongoing selection and breeding of "pure color" and "bag-free" series of peach varieties.
    This research was funded by the National Natural Science Foundation of China and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences.

    Related paper information: https://doi.
    org/10.
    1111/tpj.
    15312

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