Identifying a Carotenoid Cleavage Dioxygenase (CCD4) Gene Controlling Yellow/White Fruit Flesh Color of “Piqiutao” (White Fruit Flesh) and Its Mutant (Yellow Fruit Flesh)
Lu WenYongqing WangQunxian DengMin HongShi SiShanshan HeYan HuangHui ZhangCuiping PanZhiwu YangZhuoheng ChiYunmiao Yang
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Abstract To better understand the fruit flesh coloration mechanism of peach ( Prunus persica ), the composition and accumulation of carotenoids were compared, the expression profile of key genes involved in carotenoid biosynthetic and catabolic pathways was performed, and the differentially expressed genes were identified using “Piqiutao” (white fruit flesh) and its mutant yellow “Piqiutao” at different fruit development stages. The results showed that the total carotenoid content in yellow “Piqiutao” was remarkably higher than that of “Piqiutao,” and the accumulation of β-cryptoxanthin, α-carotene, and β-carotene was significantly different, which was most likely caused by the differential expression of CCD4 . Therefore, CCD4 may be an essential gene that causes the yellow fruit flesh of yellow “Piqiutao.” However, the coding region sequence of CCD4 was entirely identical, and the intron was inserted by a retrotransposon in “Piqiutao” and its mutant, indicating that the expression difference was not caused by the sequence mutation and retrotransposon insertion.Keywords:
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The relation between free drip, flesh pH, and chalkiness in halibut was investigated. Free drip was found to increase continuously with decreasing pH in the range pH 6.8–5.7. Flesh pH varied somewhat with location in the body, tending to be higher nearer the head. The minimum flesh pH was reached within 24–43 hr of death and increased very slowly thereafter.All fish with a flesh pH below 6.0 were chalky, those with a pH above 6.2 nonchalky, while in the pH range between 6.0 and 6.2 intermingling of chalky, borderline chalky, and nonchalky fish occurred. The use of flesh pH measurement as a means of classifying fish with respect to chalkiness appears to be worth consideration.
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The author has endeavoured to ascertain by careful experiments how far the substances hitherto prepared from flesh are true " educts " and really present in the flesh itself, or merely products, due to (1) the action of chemical or physical agencies applied in the course of extraction, or (2) to bacterial action modifying the composition of the flesh before it comes into the hands of the operator.
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Abstract ‘Flordaglo’ peach [ Prunus persica (L.) Batsch] is an attractive, high-quality, white-flesh peach released by the Florida Agricultural Experiment Station (Fig. 1). ‘Flordaglo’ is expected to replace the white-flesh ‘Flordared’ peach because it bears more attractive, firmer, and larger fruit. ‘Flordaglo’ is expected to be successful in home gardens and it should have commercial potential in areas where white-flesh peaches are acceptable in markets.
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`Yumyeong' peach has the desirable characteristics of long shelf-life and specific non-melting nature with a long harvest period. However, some fruits harvested too late show fruit pithiness symptoms or internal breakdown. This study was conducted to analyze the differences between fruit flesh pithiness and internal breakdown symptoms and to find out the source of flesh pithiness in `Yumyeong' peach. The rate of flesh pithiness was higher in fruit harvested late in the season. Sugar and malic acid contents showed no differences between the normal and flesh pithiness fruits, but the acidity was significantly lower and was affected by low citric acid content in flesh pithiness fruit. In flesh pithiness fruits, calcium contents were low both in skin and flesh. Occurrence of flesh pithiness fruits was high in the years with low precipitation and high temperature for 2 months before harvest. In observations on morphological characteristics, the parts showing flesh pithiness consisted of smaller cells than the normal parts. Tonoplasts disintegrated and the number of dead cells was high in internal breakdown fruits, while the tonoplasts were intact, with contracted vacuoles, in flesh pithiness fruits. Tylosises were observed in vascular tissues around the flesh pithiness; therefore, it was assumed that those tylosises restrict flesh tissue development, resulting in flesh pithiness. Other varieties (`Fantasia', `Wolmi' and `Hakuto') also showed tylosis, and smaller cells were observed in the flesh tissue of these cultivars, indicating abnormal growth of the flesh part. These results suggest the possibility of the occurrence of pithiness-like symptoms in other peach varieties.
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In order to investigate the influencing factors on flesh firmness of loquat germplasm resources,the flesh dregs degree,flesh texture,flesh juice,fruit weight,flesh thickness,total soluble solids of juice,peel thickness,density of floss on fruit surface,length of floss on fruit surface,origin region,flesh color,peel color and flesh firmness of loquat germplasm resources in Loquat Resource Nurseries of Fuzhou National Fruit Gene-pool were studied and analyzed.The results indicated that the flesh dregs degree,flesh texture,flesh juice,flesh color and density of floss on fruit surface and fruit maturity stage had great influence on flesh firmness,and the flesh firmness of loquat germplasm resources with dreggy flesh dregs degree,tight flesh texture,few flesh juice,yellow and orange yellow flesh color,sparse density of floss on fruit surface and early fruit maturity stage were relatively higher.The fruit weight,flesh thickness,pericarp thickness,origin region,total soluble solids of juice,length of floss on fruit surface and peel color had no significant internal relations with the flesh firmness.
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The object which I have kept in view in the research, the first results of which are described in this paper, has been to ascertain as far as possible what substances are really present in the watery extract of fresh muscle, and which of the substances commonly described as being present in it are really due to changes taking place in the flesh during the processes of analysis in short which of the substances obtained from flesh are educts , and which are mere products therefrom.
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Water-soaked brown flesh disorder of peach (Prunus persica (L.) Batsch) fruit, which occurs in unpicked fruit near harvest time, has been a problem in Japan since the 1990s. The affected fruit share the characteristics of more mature fruit in that the fruit are large, sweet, and soft. It has also transpired that high-quality; high-value fruit are more sensitive to the disorder, which exacerbates economic losses. The most susceptible regions of the fruit are those with high sugar content, although the symptoms are not clearly linked to specific cultivars. Investigations into the cause(s) of water-soaked brown flesh disorder of peach fruit have just started, and reports are limited to Japan. In this review, published information about the disorder is reviewed, and a hypothesis for the occurrence of water-soaked brown flesh disorder in peaches is presented.
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