Genetic Relationships Between Red Flesh and Fruit Quality Traits in Apple

Volz, Richard K.; Kumar, Satyendra; Chagné, David; Espley, Richard V.; McGhie, Tony K.; Allan, Andrew C.

doi:10.17660/actahortic.2013.976.49

Cited by 12 publications

(8 citation statements)

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“…Perhaps condensed tannins (CTs) act as co-pigments of cyanidin to create more intense red coloration in the fruit and hence the effect on WCI. Common genomic regions (especially MdMYB10 gene) found associated with WCI and IB are supported by results showing high genetic correlation (≈ 0.60) between these two traits [29]. Also, cold-stored fruit from all MdMYB10 transgenic lines of cultivar ‘Royal Gala’ showed varying degrees of symptoms of IB [29], suggesting a pleiotropic effect of MdMYB10 on WCI and IB.…”

Section: Discussionmentioning

confidence: 89%

“…Common genomic regions (especially MdMYB10 gene) found associated with WCI and IB are supported by results showing high genetic correlation (≈ 0.60) between these two traits [29]. Also, cold-stored fruit from all MdMYB10 transgenic lines of cultivar ‘Royal Gala’ showed varying degrees of symptoms of IB [29], suggesting a pleiotropic effect of MdMYB10 on WCI and IB. In our study, the estimated genetic correlation differed in degree as well as direction across different LGs, suggesting some possibility of breaking this undesirable correlation by means of carefully designed breeding and selection strategies, but further work on elucidating the genetic architecture of WCI and IB is required first.…”

Section: Discussionmentioning

confidence: 89%

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Novel genomic approaches unravel genetic architecture of complex traits in apple

et al. 2013

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BackgroundUnderstanding the genetic architecture of quantitative traits is important for developing genome-based crop improvement methods. Genome-wide association study (GWAS) is a powerful technique for mining novel functional variants. Using a family-based design involving 1,200 apple (Malus × domestica Borkh.) seedlings genotyped for an 8K SNP array, we report the first systematic evaluation of the relative contributions of different genomic regions to various traits related to eating quality and susceptibility to some physiological disorders. Single-SNP analyses models that accounted for population structure, or not, were compared with models fitting all markers simultaneously. The patterns of linkage disequilibrium (LD) were also investigated.ResultsA high degree of LD even at longer distances between markers was observed, and the patterns of LD decay were similar across successive generations. Genomic regions were identified, some of which coincided with known candidate genes, with significant effects on various traits. Phenotypic variation explained by the loci identified through a whole-genome scan ranged from 3% to 25% across different traits, while fitting all markers simultaneously generally provided heritability estimates close to those from pedigree-based analysis. Results from ‘Q+K’ and ‘K’ models were very similar, suggesting that the SNP-based kinship matrix captures most of the underlying population structure. Correlations between allele substitution effects obtained from single-marker and all-marker analyses were about 0.90 for all traits. Use of SNP-derived realized relationships in linear mixed models provided a better goodness-of-fit than pedigree-based expected relationships. Genomic regions with probable pleiotropic effects were supported by the corresponding higher linkage group (LG) level estimated genetic correlations.ConclusionsThe accuracy of artificial selection in plants species can be increased by using more precise marker-derived estimates of realized coefficients of relationships. All-marker analyses that indirectly account for population- and pedigree structure will be a credible alternative to single-SNP analyses in GWAS. This study revealed large differences in the genetic architecture of apple fruit traits, and the marker-trait associations identified here will help develop genome-based breeding methods for apple cultivar development.

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Section: Discussionmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 89%

Novel genomic approaches unravel genetic architecture of complex traits in apple

et al. 2013

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“…in apple fruit flesh 1) Genetic factors MYB TFs MdMYB10 and MdMYB110a play important roles in generating red flesh in apple fruit (Chagné et al, 2007Umemura et al, 2013;Volz et al, 2013). MdMYB10, an allele of MdMYB1 (Lin-Wang et al, 2010), is located on chromosome 9 and generates red flesh, designated as type 1.…”

Section: Factors That Influence Anthocyanin Biosynthesismentioning

confidence: 99%

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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“…While large red-fleshed apples are now available, they suffer from a variety of fruit quality issues. Most notably, red-fleshed apples suffer from an increased incidence in enzymatic browning (Volz et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

et al. 2019

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The elevation of anthocyanin contents in fruits and vegetables is a breeding target for many crops. In some fruit, such as tomato, higher anthocyanin concentrations enhance storage and shelf life. In contrast, highly anthocyanic red-fleshed apples (Malus x domestica) have an increased incidence of internal browning flesh disorder (IBFD). To determine the mechanisms underlying this, ‘Royal Gala’ cultivar apples over-expressing the anthocyanin-related transcription factor (TF) MYB10 (35S:MYB10), which produces fruit with highly pigmented flesh, were compared with standard ‘Royal Gala’ Wild Type (WT) grown under the same conditions. We saw no incidence of IBFD in WT ‘Royal Gala’ but the over-expression of MYB10 in the same genetic background resulted in a high rate of IBDF. We assessed concentrations of potential substrates for IBDF and a comparison of metabolites in these apples showed that anthocyanins, chlorogenic acid, pro-cyanidins, flavon-3-ols, and quercetin were all higher in the MYB10 lines. For the flavol-3-ols sub-group, epicatechin rather than catechin was elevated in MYB10 lines compared with the control fruit. Internal ethylene concentrations were measured throughout fruit development and were significantly higher in 35S:MYB10 lines, and ethylene was detected at an earlier developmental stage pre-harvest. Expression analysis of key genes associated with ethylene biosynthesis (aminocyclopropane-1-carboxylic acid synthase and oxidase; ACS and ACO) and polyphenol oxidase (PPO) showed the potential for increased ethylene production and the mechanism for enhanced PPO-mediated browning. The expression of a transcription factor of the ethylene response factor (ERF) class, ERF106, was elevated in red flesh. Analysis of transcriptional activation by MYB10 showed that this transcription factor could activate the expression of apple ACS, ACO, and ERF106 genes. Our data show a link between the elevation of anthocyanin-related transcription factors and an undesirable fruit disorder. The accelerated advancement of maturity via premature ethylene induction has implications for the breeding and storage of these more highly pigmented plant products.

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Genetic Relationships Between Red Flesh and Fruit Quality Traits in Apple

Cited by 12 publications

References 0 publications

Novel genomic approaches unravel genetic architecture of complex traits in apple

Novel genomic approaches unravel genetic architecture of complex traits in apple

Anthocyanin Biosynthesis in Apple Fruit

Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

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