Molecular Insights Reveal Psy1, SGR, and SlMYB12 Genes are Associated with Diverse Fruit Color Pigments in Tomato (Solanum lycopersicum L.).

Song-I Kang,Hee-Jeong Jung,Ujjal Nath,Je Lee,Gayatri Goswami,Indeok Hwang,Hee-Ju Yoo,Ill Nou

doi:10.3390/molecules22122180

Song-I Kang, Hee-Jeong Jung + Show 6 more

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https://doi.org/10.3390/molecules22122180

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Abstract

The color of tomato (Solanum lycopersicum) fruit flesh is often used as an indicator of quality. Generally, fruit color is determined by the accumulation of carotenoids and flavonoids, along with concomitant degradation of chlorophylls during ripening. Several genes, such as phytoenesynthetase1 (Psy1), STAY-GREEN (SGR), and SlMYB12, have been extensively studied to elucidate the genes controlling fruit coloration. In this study, we observed low carotenoid levels without degradation of chlorophylls in green-fruited tomato caused by mutations in three genes, Psy1, SGR, and SlMYB12. We crossed two inbred lines, BUC30 (green-fruited) and KNR3 (red-fruited), to confirm the causal effects of these mutations on fruit coloration. The F2 population segregated for eight different fruit colors in the proportions expected for three pairs of gene, as confirmed by a chi-square test. Therefore, we developed a population of tomato with diverse fruit colors and used molecular markers to detect the genes responsible for the individual fruit colors. These newly-designed DNA-based markers can be used for selecting desired fruit color genotypes within adapted breeding materials and cultivars for breeding.

Highlights

IntroductionPigments are mainly produced by plants in their reproductive parts (flowers and fruits) to attract pollinators and seed dispersers
Pigments are mainly produced by plants in their reproductive parts to attract pollinators and seed dispersers
The ripe green tomatoes of the inbred line BUC30 used in this study were sweet, similar to the ripe red tomatoes of the KNR3 line, and the ripening stages were similar among both lines

Summary

Introduction

Pigments are mainly produced by plants in their reproductive parts (flowers and fruits) to attract pollinators and seed dispersers. Color is considered one of the most important quality attributes of tomato fruit for consumer acceptance [1]. The color of flowers and fruits of plants mainly result from the accumulation of carotenoid and flavonoid pigments [2]. The red color of ripe tomato fruit results from the accumulation of the carotenoid trans-lycopene during ripening. Apart from lycopene, tomato fruit contains β-carotene, phytoene, violaxanthin, and lutein. Tomato fruit can be orange or yellow due to mutations of carotenoid pathway genes [3]

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