Breeding depression of red flesh apple progeny containing both functional <i>MdMYB10</i> and <i>MYB110a_JP</i> genes

Hamada, Y.; Sato, Hirosuke; Otagaki, Shungo; Okada, Kazuma; Abe, Kazuyuki; Matsumoto, Shogo

doi:10.1111/pbr.12255

Cited by 11 publications

(7 citation statements)

References 24 publications

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“…Therefore, fruits with yellow skin and red flesh are only associated with the MdMYB110a genotype (Table 2). MdMYB10 and MdMYB110a are expressed early and late in the fruit maturation process, respectively (Hamada et al, 2015).…”

Section: Factors That Influence Anthocyanin Biosynthesismentioning

confidence: 99%

“…In contrast, the molecular mechanisms that regulate MdMYB110a expression are unclear. The presence of both MdMYB10 and MdMYB110a in any single plant proved difficult to confirm, and an attempt to generate a new red-fleshed cultivar containing both genes by crossing 'Geneva' (type 1) and 'Pink Pearl' (type 2) failed, leading Hamada et al (2015) to suggest that breeding depression had occurred.…”

Section: Mdmyb110amentioning

confidence: 99%

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Anthocyanin Biosynthesis in Apple Fruit

Honda

Moriya

2018

The Hortic J

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Anthocyanin accumulation is responsible for the red color of the skin and flesh of apple fruits (Malus × domestica Borkh.), and redder fruits are more marketable. Pigmentation in the skin of apple fruit varies among different cultivars and is influenced by environmental factors, including temperature conditions and the level of sunlight irradiation. Because warmer temperatures suppress anthocyanin synthesis in the skin of apple fruit, there are increasing concerns that global warming may be detrimental to fruit pigmentation. Recent molecular studies have revealed that the MdMYB1 gene, which encodes a transcription factor, plays a critical role in regulating anthocyanin synthesis in both the skin and flesh of apple fruits. A marker-assisted selection process has been developed to identify MdMYB1 genotypes and predict those fruits that will develop redder skin. These apples may be better adapted to a warmer global climate. The application of hormones can also increase the level of pigmentation in fruit skin, and plant growth regulators such as ethylene and jasmonate are commercially available. The mechanisms that regulate anthocyanin biosynthesis in the flesh of red-fleshed apple fruit appear to partially differ from those that function in the skin of red-skinned fruit. In the flesh of red-fleshed fruit, the pigment accumulates under dark conditions, whereas no anthocyanin is synthesized in the skin of bagged apple fruit. Conversely, in both red-skinned and red-fleshed apple fruits, warmer temperatures inhibit anthocyanin accumulation. Further studies on the regulation of anthocyanin synthesis in the flesh of red-fleshed apple fruit are necessary.

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Section: Factors That Influence Anthocyanin Biosynthesismentioning

confidence: 99%

Section: Mdmyb110amentioning

confidence: 99%

Anthocyanin Biosynthesis in Apple Fruit

Honda

Moriya

2018

The Hortic J

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“…The S3-RNase allele in the red-fleshed apple cultivar “Pink Pearl” and its progeny, “JPP35”, were found to be linked with their red-flesh trait, which provided suitable cultivar combinations for efficient red-fleshed apple breeding 114 , 115 . In addition, to breed new red-fleshed apples containing both the MdMYB10 and MdMYB110a genes, “Geneva” (Type 1) and “Pink Pearl” (Type 2) were crossed as paternal parents 116 . More than 3000 red-fleshed apple germplasm resources have been identified worldwide, and almost all the red types were found to the contain the R6: MdMYB10 locus with the exception of “Pink Pearl”.…”

Section: Breeding Of Red-skinned and Red-fleshed Applesmentioning

confidence: 99%

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

et al. 2018

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Flavonoids play essential roles in human health. Apple (Malus domestica Borkh.), one of the most widely produced and economically important fruit crops in temperate regions, is a significant source of flavonoids in the human diet and is among the top nutritionally rated and most widely consumed fruits worldwide. Epidemiological studies have shown that the consumption of apples, which are rich in a variety of free and easily absorbable flavonoids, is associated with a decreased risk of various diseases. However, apple production is challenged by serious inbreeding problems. The narrowing of the hereditary base has resulted in apples with poor nutritional quality and low flavonoid contents. Recently, there have been advances in our understanding of the roles that Malus sieversii (Ledeb.) M.Roem has played in the process of apple domestication and breeding. In this study, we review the origin of cultivated apples and red-fleshed apples, and discuss the genetic diversity and construction of the core collections of M. sieversii. We also discuss current research progress and breeding programs on red-skinned and red-fleshed apples and summarize the exploitation and utilization of M. sieversii in the breeding of high-flavonoid, and red-fleshed apples. This study highlights a valuable pattern of horticultural crop breeding using wild germplasm resources. The future challenges and directions of research on the molecular mechanisms of flavonoid accumulation and high-flavonoid apple breeding are discussed.

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“…Anthocyanin biosynthesis is mainly regulated by transcription factors, and MYB transcription factors are the key transcription factors of the anthocyanin biosynthesis pathway genes of fruits, which activate the activity of the upstream promoter of the structural gene ( Tai et al, 2014 , Tang et al, 2020 ). The MdMYB10 and MdMYB110a genes in Malus × domestica , cloned from red pulp apples ‘Red Field’ and ‘Sangrado’, respectively, have been shown to positively regulate type I/II apple peel colour ( Hamada et al, 2015 ) and are responsible for controlling anthocyanin biosynthesis in apple fruit ( Espley et al, 2007 ). The EsMYBA1 transcription factors in Epimedium sagittatum were shown to regulate the biosynthesis of anthocyanin and flavonoid active ingredients (Huang et al, 2015).…”

Section: Discussionmentioning

confidence: 99%