During ripening,the fruits of the olive tree(Olea europaea L.)undergo a progressive chromatic change characterized by the formation of a red-brown“spot” which gradually extends on the epidermis and in the innermost part of the mesocarp.This event finds an exception in the Leucocarpa cultivar,in which we observead estabilized equilibrium between the metabolisms of chlorophyll and other pigments,particularly theanthocyaninswhoseswitch-offduringmaturationpromotesthewhitecolorationoffruits.Despite its importance,genomic information on the olive tree is still lacking.Different RNA-seqlibraries were generated from drupes of“Leucocarpa”and“Cassanese”olive genotypes,sampled at 100and130 days after flowering(DAF),and were used in order to identify transcripts involved in the main phenotypic changes of fruits during maturation and their corresponding expression patterns.A total of 103,359transcripts were obtained and3792 and3064 were differentially expressed in“Leucocarpa”and“Cassanese”genotypes,respectively,during100–130DAF transition.Amongt hem flavonoid and anthocyanin related transcripts such as phenylalanineammonialyase(PAL),cinnamate4-hydroxylase(C4H),4-coumarate-CoAligase(4CL),chalconesynthase(CHS),chalconeisomerase(CHI),flavanone3-hydroxylase(F3H),flavonol3′-hydrogenase(F3′H),flavonol3′5′-hydrogenase(F3′5′H),flavonolsynthase(FLS),dihydroflavonol4-reductase(DFR),anthocyanidinsynthase(ANS),UDP-glucose:anthocianidin:flavonoidglucosyltransferase(UFGT) were identified.These results contribute to reducing the current gap in information regarding metabolic processes,including those linked to fruit pigmentation in the olive.
A de novo transcriptomic approach to identify flavonoids and anthocyanins “Switch-Off”in Olive(Olea europaea L.)drupes at different stages of maturation
CHIAPPETTA, Adriana Ada Ceverista;
2016-01-01
Abstract
During ripening,the fruits of the olive tree(Olea europaea L.)undergo a progressive chromatic change characterized by the formation of a red-brown“spot” which gradually extends on the epidermis and in the innermost part of the mesocarp.This event finds an exception in the Leucocarpa cultivar,in which we observead estabilized equilibrium between the metabolisms of chlorophyll and other pigments,particularly theanthocyaninswhoseswitch-offduringmaturationpromotesthewhitecolorationoffruits.Despite its importance,genomic information on the olive tree is still lacking.Different RNA-seqlibraries were generated from drupes of“Leucocarpa”and“Cassanese”olive genotypes,sampled at 100and130 days after flowering(DAF),and were used in order to identify transcripts involved in the main phenotypic changes of fruits during maturation and their corresponding expression patterns.A total of 103,359transcripts were obtained and3792 and3064 were differentially expressed in“Leucocarpa”and“Cassanese”genotypes,respectively,during100–130DAF transition.Amongt hem flavonoid and anthocyanin related transcripts such as phenylalanineammonialyase(PAL),cinnamate4-hydroxylase(C4H),4-coumarate-CoAligase(4CL),chalconesynthase(CHS),chalconeisomerase(CHI),flavanone3-hydroxylase(F3H),flavonol3′-hydrogenase(F3′H),flavonol3′5′-hydrogenase(F3′5′H),flavonolsynthase(FLS),dihydroflavonol4-reductase(DFR),anthocyanidinsynthase(ANS),UDP-glucose:anthocianidin:flavonoidglucosyltransferase(UFGT) were identified.These results contribute to reducing the current gap in information regarding metabolic processes,including those linked to fruit pigmentation in the olive.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
