Abstract
Red radish (Raphanus sativus L.) cultivars are a rich source of health-promoting anthocyanins and are considered a potential source of natural colorants used in the cosmetic industry. However, the development of red radish cultivars via conventional breeding is very difficult, given the unusual inheritance of the anthocyanin accumulation trait in radishes. Therefore, molecular markers linked with radish color are needed to facilitate radish breeding. Here, we characterized the RsTT8 gene isolated from four radish genotypes with different skin and flesh colors. Sequence analysis of RsTT8 revealed a large number of polymorphisms, including insertion/deletions (InDels), single nucleotide polymorphisms (SNPs), and simple sequence repeats (SSRs), between the red-fleshed and white-fleshed radish cultivars. To develop molecular markers on the basis of these polymorphisms for discriminating between radish genotypes with different colored flesh tissues, we designed four primer sets specific to the RsTT8 promoter, InDel, SSR, and WD40/acidic domain (WD/AD), and tested these primers on a diverse collection of radish lines. Except for the SSR-specific primer set, all primer sets successfully discriminated between red-fleshed and white-fleshed radish lines. Thus, we developed three molecular markers that can be efficiently used for breeding red-fleshed radish cultivars.
Highlights
Radish (Raphanus sativus L.; Brassicaceae) is an economically important root vegetable cultivated worldwide for its edible taproots, sprouts, and seed oil
(RsRf), white skin/white flesh (WsWf), and red skin/white flesh (RsWf) with inbred number (bot(RsRf), white skin/white flesh (WsWf), and red skin/white flesh (RsWf) with inbred number tom). (A) Anthocyanin contents measured with 35-day-old samples
Real photos are on top. (B) Pho(bottom). (A) Anthocyanin contents measured with 35‐day‐old samples
Summary
Radish (Raphanus sativus L.; Brassicaceae) is an economically important root vegetable cultivated worldwide for its edible taproots, sprouts, and seed oil. Red radishes contain significant amounts of anthocyanins, phenolics, and flavonoids, which contribute substantially to their antioxidant activity [1,2,3]. Radish taproots typically display four types of color patterns: red skin with red flesh (RsRf), green skin with red flesh (GsRf), red skin with white flesh (RsWf), and white skin with white flesh (WsWf). Red radish cultivars are a potential source of natural colorants, as they are rich in anthocyanins, which are highly stable and highly similar to the artificial pigment, Food Red No 40 [6,7]. Among the six types of anthocyanins, pelargonidin-based anthocyanins are mainly found in red radishes, which enable their differentiation from other radishes containing cyanidin- or delphinidin-based anthocyanins [1,8,9,10,11]
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