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Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit
Year:
2013
Source of publication :
Theoretical and Applied Genetics
Authors :
Bar, Einat
;
.
Borovsky, Yelena
;
.
Lewinsohn, Efraim
;
.
Meir, Ayala
;
.
Paran, Ilan
;
.
Tadmor, Yaakov
;
.
Volume :
126
Co-Authors:
Borovsky, Y., Institute of Plant Sciences, The Volcani Center, Bet Dagan, Israel
Tadmor, Y., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Bar, E., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Meir, A., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Lewinsohn, E., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Paran, I., Institute of Plant Sciences, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
557
To page:
565
(
Total pages:
9
)
Abstract:
Pepper fruit is typically red, but green, orange and yellow cultivars are gaining consumer acceptance. This color variation is mainly due to variations in carotenoid composition. Orange color in pepper can result from a number of carotenoid profiles, but its genetic basis is only partly known. We identified an EMS-induced orange-fruited mutant using the wild-type blocky red-fruited cultivar 'Maor' as progenitor. This mutant accumulates mainly β-carotene in its fruit, instead of the complex pattern of red and yellow carotenoids in 'Maor'. We identified an A709 to G transition in the cDNA of β-CAROTENE HYDROXYLASE2 in the orange pepper and complete co-segregation of this single-nucleotide polymorphism with the mutated phenotype. We therefore hypothesized that β-CAROTENE HYDROXYLASE2 controls the orange mutation in pepper. Interestingly, the expression of β-CAROTENE HYDROXYLASE2 and additional carotenogenesis genes was elevated in the orange fruit compared with the red fruit, indicating possible feedback regulation of genes in the pathway. Because carotenoids serve as precursors for volatile compounds, we compared the volatile profiles of the two parents. The orange pepper contained more volatile compounds than 'Maor', with predominant elevation of norisoprenoids derived from β-carotene degradation, while sesquiterpenes predominated in the red fruit. Because of the importance of β-carotene as a provitamin A precursor in the human diet, the orange-fruited mutant might serve as a natural source for pepper fruit biofortification. Moreover, the change in volatile profile may result in a fruit flavor that differs from other pepper cultivars. © 2012 Springer-Verlag Berlin Heidelberg.
Note:
Related Files :
color
gene expression
genetic markers
Genetics
mutation
phenotype
pigmentation
Show More
Related Content
More details
DOI :
10.1007/s00122-012-2001-9
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31078
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:59
Scientific Publication
Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit
126
Borovsky, Y., Institute of Plant Sciences, The Volcani Center, Bet Dagan, Israel
Tadmor, Y., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Bar, E., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Meir, A., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Lewinsohn, E., Newe Yaar Research Center, Agricultural Research Organization, Bet Dagan, Israel
Paran, I., Institute of Plant Sciences, The Volcani Center, Bet Dagan, Israel
Induced mutation in β-CAROTENE HYDROXYLASE results in accumulation of β-carotene and conversion of red to orange color in pepper fruit
Pepper fruit is typically red, but green, orange and yellow cultivars are gaining consumer acceptance. This color variation is mainly due to variations in carotenoid composition. Orange color in pepper can result from a number of carotenoid profiles, but its genetic basis is only partly known. We identified an EMS-induced orange-fruited mutant using the wild-type blocky red-fruited cultivar 'Maor' as progenitor. This mutant accumulates mainly β-carotene in its fruit, instead of the complex pattern of red and yellow carotenoids in 'Maor'. We identified an A709 to G transition in the cDNA of β-CAROTENE HYDROXYLASE2 in the orange pepper and complete co-segregation of this single-nucleotide polymorphism with the mutated phenotype. We therefore hypothesized that β-CAROTENE HYDROXYLASE2 controls the orange mutation in pepper. Interestingly, the expression of β-CAROTENE HYDROXYLASE2 and additional carotenogenesis genes was elevated in the orange fruit compared with the red fruit, indicating possible feedback regulation of genes in the pathway. Because carotenoids serve as precursors for volatile compounds, we compared the volatile profiles of the two parents. The orange pepper contained more volatile compounds than 'Maor', with predominant elevation of norisoprenoids derived from β-carotene degradation, while sesquiterpenes predominated in the red fruit. Because of the importance of β-carotene as a provitamin A precursor in the human diet, the orange-fruited mutant might serve as a natural source for pepper fruit biofortification. Moreover, the change in volatile profile may result in a fruit flavor that differs from other pepper cultivars. © 2012 Springer-Verlag Berlin Heidelberg.
Scientific Publication
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