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Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

文献类型： 外文期刊

作者： Liu, Yuhua 1 ; Lv, Junheng 1 ; Liu, Zhoubin 1 ; Wang, Jing 1 ; Yang, Bozhi 2 ; Chen, Wenchao 2 ; Ou, Lijun 3 ; Dai, Xiong 1 ;

作者机构： 1.Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Hunan, Peoples R China

2.Hunan Acad Agr Sci, Vegetable Inst, Changsha 410125, Hunan, Peoples R China

3.Hunan Agr Univ, Coll Hort & Landscape, Changsha 410128, Hunan, Peoples R China

关键词： Pepper; Fruit color; Flavonoid; Carotenoid; Metabolome; Transcriptome

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 306 卷

页码：

收录情况： SCI

摘要： To understand the mechanism of the color formation of pepper fruit, integrative analysis of the metabolome and transcriptome profiles was performed in pepper varieties with 4 different fruit colors. A total of 188 flavonoids were identified, and most of the anthocyanins, flavonols and flavones showed markedly higher abundances in purple variety than in other varieties, which was linked to the high expression of flavonoid synthesis and regulatory genes. Using weighted gene co-expression network analyses, modules related to flavonoid synthesis and candidate genes that regulate flavonoid synthesis and transport were identified. Furthermore, the analysis of 12 carotenoids showed that the content of xanthophylls at 50 days after anthesis was significantly different between the four pepper varieties, which was resulted from the differential expressions of genes downstream of the carotenoid pathway. Our results provide new insights into the understanding of the synthesis and accumulation of flavonoids and carotenoids in pepper fruit.

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