番茄(Solanum lycopersicum)类胡萝卜素降解关键基因筛选

类胡萝卜素衍生挥发物对提升番茄风味至关重要。为筛选调控类胡萝卜素衍生挥发物合成的关键基因,以90个番茄自交系中香气寡淡的TI4001和香气浓郁的CI1005为材料,分析了番茄类胡萝卜素裂解双加氧酶(SlCCDs)基因在不同组织及不同发育期果实中的表达量,果实不同成熟期类胡萝卜素及其衍生挥发物的含量。发现在7个SlCCDs基因中,SlCCD1A和SlCCD1B基因在番茄果实中表达量最高,且随着果实发育成熟表达量显著升高。果实中类胡萝卜素及其衍生挥发物含量也显著升高。SlCCD1A和SlCCD1B基因表达量与类胡萝卜素及其衍生挥发物含量之间极显著正相关。推测SlCCD1A和SlCCD1B基因是裂解类胡萝卜素合成挥发物的关键基因。

Identification of the key genes for the carotenoids degradation in tomatoes (Solanum lycopersicum)

Carotenoid derived volatiles are important to tomato flavor. In order to select the key genes regulating the synthesis of carotenoids derived volatiles, tomato inbred lines TI4001 with the weakest aroma and CI1005 with the strongest aroma were used as materials from 90 inbred lines. The expression of the carotenoids cleavage dioxygenase genes (SlCCDs) were analyzed in different tissues and fruits at different development stages. The contents of carotenoids and their derived volatiles were tested in fruits at different ripening stages. It was found that the SlCCD1A and SlCCD1B genes had the highest expression levels in tomato fruits, and the expression levels increased significantly with the fruit ripening. The contents of carotenoids and their derived volatiles also increased, significantly. There were a significantly positively correlation among the expression levels of SlCCD1A and SlCCD1B genes with the contents of carotenoids and their derived volatiles. It is speculated that SlCCD1A and SlCCD1B genes would be the key genes to cleavage carotenoids to synthesis volatiles.