CaGLK2 regulates natural variation of chlorophyll content and fruit color in pepper fruit

2014 ◽  
Vol 127 (10) ◽  
pp. 2139-2148 ◽  
Author(s):  
Arnon Brand ◽  
Yelena Borovsky ◽  
Theresa Hill ◽  
Khalis Afnan Abdul Rahman ◽  
Aharon Bellalou ◽  
...  
Keyword(s):  
Chlorophyll Content ◽  
Natural Variation ◽  
Fruit Color ◽  
Pepper Fruit

scholarly journals Regulation of pepper fruit color, chloroplasts development and their importance in fruit quality

2014 ◽  
Author(s):  
Ilan Paran ◽  
Allen Van Deynze
Keyword(s):  
Transcription Factor ◽  
Candidate Gene ◽  
Chlorophyll Content ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Immature Fruit ◽  
Functional Conservation ◽  
Dna And Rna ◽  
Bulked Dna ◽  
Pepper Fruit

Pepper exhibits large natural variation in chlorophyll content in the immature fruit. To dissect the genetic and molecular basis of this variation, we conducted QTL mapping for chlorophyll content in a cross between light and dark green-fruited parents, PI 152225 and 1154. Two major QTLs, pc1 and pc10, that control chlorophyll content by modulation of chloroplast compartment size in a fruit-specific manner were detected in chromosomes 1 and 10, respectively. The pepper homolog of GOLDEN2- LIKE transcription factor (CaGLK2) was found as underlying pc10, similar to its effect on tomato fruit chloroplast development. A candidate gene for pc1was found as controlling chlorophyll content in pepper by the modulation of chloroplast size and number. Fine mapping of pc1 aided by bulked DNA and RNA-seq analyses enabled the identification of a zinc finger transcription factor LOL1 (LSD-One-Like 1) as a candidate gene underlying pc1. LOL1 is a positive regulator of oxidative stress- induced cell death in Arabidopsis. However, over expression of the rice ortholog resulted in an increase of chlorophyll content. Interestingly, CaAPRR2 that is linked to the QTL and was found to affect immature pepper fruit color in a previous study, did not have a significant effect on chlorophyll content in the present study. Verification of the candidate's function was done by generating CRISPR/Cas9 knockout mutants of the orthologues tomato gene, while its knockout experiment in pepper by genome editing is under progress. Phenotypic similarity as a consequence of disrupting the transcription factor in both pepper and tomato indicated its functional conservation in controlling chlorophyll content in the Solanaceae. A limited sequence diversity study indicated that null mutations in CaLOL1 and its putative interactorCaMIP1 are present in C. chinensebut not in C. annuum. Combinations of mutations in CaLOL1, CaMIP1, CaGLK2 and CaAPRR2 are required for the creation of the extreme variation in chlorophyll content in Capsicum. 

Genetic mapping of the c1 locus by GBS-based BSA-seq revealed Pseudo-Response Regulator 2 as a candidate gene controlling pepper fruit color

2020 ◽  
Vol 133 (6) ◽  
pp. 1897-1910 ◽  
Author(s):  
Soo Bin Lee ◽  
Jeong Eun Kim ◽  
Hyoung Tae Kim ◽  
Gyu-Myung Lee ◽  
Byung-Soo Kim ◽  
...  
Keyword(s):  
Genetic Mapping ◽  
Candidate Gene ◽  
Response Regulator ◽  
Fruit Color ◽  
Pepper Fruit ◽  
Pseudo Response Regulator

scholarly journals Non-Destructive, Opto-Electronic Determination of the Freshness and Shrivel of Bell Pepper Fruits

2020 ◽  
Vol 6 (11) ◽  
pp. 122
Author(s):  
Bernhard Althaus ◽  
Michael Blanke
Keyword(s):  
Surface Roughness ◽  
Fold Increase ◽  
Fruit Color ◽  
Bell Pepper ◽  
Color Measurements ◽  
Pepper Fruit ◽  
Light Reflectance ◽  
Rgb Images ◽  
The Difference ◽  
Non Destructive

(1) The objective of the present study was to identify suitable parameters to determine the (degree of) freshness of Bell pepper fruit of three colors (yellow, red, and green) over a two-week period including the occurrence of shrivel using non-destructive real-time measurements (2) Materials and methods: Surface glossiness was measured non-destructively with a luster sensor type CZ-H72 (Keyence Co., Osaka, Japan), a colorimeter, a spectrometer and a profilometer type VR-5200 (Keyence) to obtain RGB images. (3) Results: During storage and shelf life, bell pepper fruit of initially 230–245 g lost 2.9–4.8 g FW per day at 17 °C and 55% rh. Shriveling started at 6–8% weight loss after 4–5 days and became more pronounced. Glossiness decreased from 450–500 a.u. with fresh fruit without shrivel, 280–310 a.u. with moderately shriveled fruit to 80–90 a.u. with severely shriveled fruit irrespective of color against a background of <40 a.u. within the same color, e.g., light red and dark red. Non-invasive color measurements showed no decline in Lab values (chlorophyll content), irrespective of fruit color and degree of shrivel. RGB images, converted into false color images, showed a concomitant increase in surface roughness (Sa) from Sa = ca. 2 µm for fresh and glossy, Sa = ca. 7 µm for moderately shriveled to Sa = ca. 24 µm for severely shriveled rough surfaces of stored pepper fruit, equivalent to a 12-fold increase in surface roughness. The light reflectance peak at 630–633 nm was universal, irrespective of fruit color and freshness. Hence, a freshness index based on (a) luster values ≥ 450 a.u., (b) Sa ≤ 2 µm and (c) the difference in relative reflectance in % between 630 nm and 500 nm is suggested. The latter values declined from ca. 40% for fresh red Bell pepper, ca. 32% after 6 days when shriveling had started, to ca. 21% after 12 days, but varied with fruit color. (4) Conclusion: overall, it can be concluded that color measurements were unsuitable to determine the freshness of Bell pepper fruit, whereas profilometer, luster sensor, and light reflectance spectra were suitable candidates as a novel opto-electronic approach for defining and parametrizing fruit freshness.

scholarly journals Phytoene Synthase 2 Can Compensate for the Absence of Psy1 in Pepper Fruit (Capsicum annuum)

2019 ◽  
Author(s):  
So-Jeong Jang ◽  
Hyo-Bong Jeong ◽  
Ayoung Jung ◽  
Min-Young Kang ◽  
Suna Kim ◽  
...  
Keyword(s):  
Fruit Color ◽  
Color Variation ◽  
Phytoene Synthase ◽  
Pcr Analysis ◽  
Virus Induced Gene Silencing ◽  
Knockout Mutant ◽  
Color Development ◽  
Yellow Color ◽  
Pepper Fruit

AbstractPhytoene synthase 1 (PSY1) and Capsanthin-capsorubin synthase (CCS) are two major genes responsible for fruit color variation in pepper (Capsicum spp.), although fruit colors cannot be explained by variations in these two genes alone. Furthermore, the role of PSY2 in fruit color development in pepper is unknown. Here, we used a systemic approach to discover the genetic factors responsible for the yellow fruit color of C. annuum ‘MicroPep Yellow’ (MY) and to reveal the role of PSY2 in fruit color. We detected a complete deletion of PSY1 and a retrotransposon insertion in CCS in MY. Despite the loss of PSY1 and CCS function, the MY and mutant F2 plants from a cross between MY and the MicroPep Red (MR) accumulated basal levels of carotenoids, indicating that other PSY genes may complement the loss of PSY1. A qRT-PCR analysis demonstrated that PSY2 is constitutively expressed in both MR and MY fruits, and a color complementation assay using Escherichia coli revealed that PSY2 is capable of biosynthesizing a carotenoid. Virus-induced gene silencing of PSY2 in MY resulted in white fruits. These findings suggest that PSY2 can compensate for the absence of PSY1 in fruit, resulting in the yellow color of MY fruits.HighlightWe reveal the novel function of PSY2 in the development of yellow pepper fruit coloration using a psy1 knockout mutant. This gene function was not previously identified in solanaceous crops.

scholarly journals Phytoene synthase 2 can compensate for the absence of PSY1 in the control of color in Capsicum fruit

2020 ◽  
Vol 71 (12) ◽  
pp. 3417-3427 ◽  
Author(s):  
So-Jeong Jang ◽  
Hyo-Bong Jeong ◽  
Ayoung Jung ◽  
Min-Young Kang ◽  
Suna Kim ◽  
...  
Keyword(s):  
Fruit Color ◽  
Color Variation ◽  
Phytoene Synthase ◽  
Pcr Analysis ◽  
Virus Induced Gene Silencing ◽  
Yellow Color ◽  
Pepper Fruit ◽  
Capsicum Spp ◽  
Complete Deletion

Abstract Phytoene synthase 1 (PSY1) and capsanthin-capsorubin synthase (CCS) are two major genes responsible for fruit color variation in pepper (Capsicum spp.). However, the role of PSY2 remains unknown. We used a systemic approach to examine the genetic factors responsible for the yellow fruit color of C. annuum ‘MicroPep Yellow’ (MY) and to determine the role of PSY2 in fruit color. We detected complete deletion of PSY1 and a retrotransposon insertion in CCS. Despite the loss of PSY1 and CCS function, both MY and mutant F2 plants from a cross between MY and the ‘MicroPep Red’ (MR) accumulated basal levels of carotenoids, indicating that other PSY genes may complement the loss of PSY1. qRT-PCR analysis indicated that PSY2 was constitutively expressed in both MR and MY fruits, and a color complementation assay using Escherichia coli revealed that PSY2 was capable of biosynthesizing a carotenoid. Virus-induced gene silencing of PSY2 in MY resulted in white fruits. These findings indicate that PSY2 can compensate for the absence of PSY1 in pepper fruit, resulting in the yellow color of MY fruits.

scholarly journals Morphological and Physiological Changes during Maturation of New Mexican Type Peppers

1993 ◽  
Vol 118 (4) ◽  
pp. 476-480 ◽  
Author(s):  
Charles Lee Biles ◽  
Marisa M. Wall ◽  
Kevin Blackstone
Keyword(s):  
Chlorophyll Content ◽  
Developmental Stages ◽  
Color Change ◽  
Carbon Dioxide Production ◽  
Fruit Firmness ◽  
Physiological Changes ◽  
New Mexican ◽  
Pepper Fruit ◽  
Chile Peppers ◽  
Two Peaks

New Mexican Chile peppers (Capsicum annuum L. `New Mexico 6-4') were harvested at weekly intervals beginning 20 days after flowering (DAF), and were evaluated for ethylene (C2 H4) production, respiration rates, chlorophyll content, degradative enzyme activity (cellulase, polygalacturonase, ß-galactosidase), and fruit firmness. Morphological and physiological changes were most apparent in peppers harvested 54 to 69 DAF. ß-galactosidase activity increased rapidly beginning 54 DAF and reached a peak by 89 DAF. Fruit firmness was highest (36 newtons) at 54 DAF and had decreased significantly by 69 DAF. Carbon dioxide production and chlorophyll content were highest in young pods harvested 20 DAF and decreased steadily thereafter. A climacteric increase of CO, was absent. There were two peaks in C2 H4 production: one associated with rapid fruit growth and the other with color change (61 to 69 DAF). Fruit harvested on the same day but at different developmental stages (green to red) were similar to those observed in fruit harvested over the season for the physiological characteristics tested. Separation of pepper fruit soluble proteins on SDS-PAGE demonstrated increased intensity in protein bands at 27, 35, and 40 kDa and decreased intensity of 51 kDa band as the fruit matured. Several biochemical processes appeared to be enhanced in Chile pepper fruit from 47 to 69 DAF.

scholarly journals CALCIUM AND ETHEPHON EFFECTS ON PAPRIKA PEPPER FRUIT RETENTION AND FRUIT COLOR DEVELOPMENT

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 269F-269
Author(s):  
James R. Cooksey ◽  
Brian A. Kahn ◽  
James E. Motes
Keyword(s):  
Fruit Ripening ◽  
Foliar Application ◽  
Dry Weight ◽  
Fruit Weight ◽  
Linear Increase ◽  
Fruit Color ◽  
Red Pigment ◽  
Fruit Abscission ◽  
Color Development ◽  
Pepper Fruit

While ethephon [(2-chloroethyl) phosphonic acid] has increased yields of red fruits, its use as a pepper (Capsicum annuum L.) fruit ripening agent has been limited by premature fruit abscission and defoliation. We tested ethephon solutions of 0, 1500, 3000, 4500, and 6000 μl·liter-1 with or without 0.1M Ca(OH)2 as a one-time foliar application to field-grown paprika pepper in southwestern Oklahoma. There was a linear increase in fruit abscission with increasing ethephon rates in two out of three years, with or without added calcium. Ethephon at 6000 μl·liter-1 improved the percent of total fruit weight due lo marketable fruits in two out of three years, primarily by decreasing the weight of harvested green fruits. However, ethephon never significantly increased the dry weight of harvested marketable fruits over that obtained from the control. There also was no effect of ethephon on the intensity of red pigment extracted from dehydrated marketable fruits. The only significant effect of Ca(OH)2 was an undesirable increase in the retention of green fruits on the plants. Ethephon had little value as a fruit ripening agent for paprika under the conditions of our studies, and Ca(OH)2 was not useful as an additive to ethephon sprays.

scholarly journals Mapping of the CaPP2C35 Gene Involved in the Formation of Light-Green Immature Pepper (Capsicum Annuum L.) Fruits via GWAS and BSA

2021 ◽  
Author(s):  
Lang Wu ◽  
Haoran Wang ◽  
Sujun Liu ◽  
Mengmeng Liu ◽  
Jinkui Liu ◽  
...  
Keyword(s):  
Chlorophyll Content ◽  
Capsicum Annuum ◽  
Genome Wide Association Study ◽  
Bulked Segregant Analysis ◽  
Fruit Color ◽  
Genetic Trait ◽  
Green Color ◽  
Immature Fruit ◽  
A Genome ◽  
Light Green

Abstract In pepper (Capsicum annuum L.), the common colors of immature fruits are yellowish white, milky yellow, green, purple, and purplish black. Some genes related to these colors have been cloned, but only those related to dark green, white, and purple immature fruits; few studies have investigated light-green immature fruits. Here, we performed a genetic study using light-green (17C827) and green (17C658) immature fruits. We found that the light-green color of immature fruits were controlled by a single locus-dominant genetic trait compared with the green color of immature fruits. We also performed a genome-wide association study and bulked segregant analysis of immature-fruit color and mapped the LG locus to a 35.07 kbp region on chromosome 10. Only one gene, Capana10g001710, was found in this region. A G-A substitution occurred at the 313th base of the Capana10g001710 coding sequence in 17C827, resulting in the α-helix of its encoded PP2C35 protein to turn into a β-fold. The expression of Capana10g001710 (termed CaPP2C35) in 17C827 was significantly higher than in 17C658. Silencing of CaPP2C35 in 17C827 resulted in an increase in chlorophyll content in the exocarp and the appearance of green stripes on the surface of the fruit. These results indicate that CaPP2C35 may be involved in the formation of light-green immature fruits by regulating the accumulation of chlorophyll content in the exocarp. Thus, this research lays the foundation for further studies and genetic improvement of immature-fruit color in pepper.

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