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Acta Agronomica Sinica ›› 2022, Vol. 48 ›› Issue (7): 1669-1682.doi: 10.3724/SP.J.1006.2022.14111

• OCROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS • Previous Articles     Next Articles

Changes of anthocyanins and expression analysis of synthesis-related genes in potato during storage period

LI Jie-Ya1(), LI Hong-Yan1(), YE Guang-Ji1,2,3,4,5,*(), SU Wang1,2,3,4,5, SUN Hai-Hong1,2,3,4,5, WANG Jian1,2,3,4,5,*()   

  1. 1Qinghai University, Xining 810016, Qinghai, China
    2Qinghai Academy of Agriculture and Forestry, Xining 810016, Qinghai, China
    3Key Laboratory of Biotechnology, Ministry of Education Qinghai-Tibet Plateau, Qinghai University, Xining 810016, Qinghai, China
    4Key Laboratory of potato breeding Qinghai Province, Xining 810016, Qinghai, China
    5Ministry of State Key Laboratory of Sanjiangyuan Ecology and Plateau Agriculture and Animal Husbandry, Xining 810016, Qinghai, China
  • Received:2021-06-25 Accepted:2021-10-19 Online:2022-07-12 Published:2022-05-10
  • Contact: YE Guang-Ji,WANG Jian E-mail:17453345@qq.com;1286068155@qq.com;13997089595 @163.com;jianwang2197@163.com
  • About author:First author contact:

    ** Contributed equally to this work

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Abstract:

Researches on the biosynthesis mechanism of anthocyanins have been widely done in plants, while little information is available on the mechanism of anthocyanins degradation and compositions in anthocyanins. The storage period affects the quality of potatoes. During storage period, the changes in anthocyanins content and composition of colored potato tubers remains unclear. In this study, the contents and components of anthocyanins and reducing sugar content were measured during storage period. Additionally, the relative expression of anthocyanins metabolism related genes (StPAL, StC4H, St4CL, StF3’H, StDFR, StUFGT, StF3’5’H, StAN1, and StbHLH1) were analyzed using qRT-RCR. The results showed that with the extension of storage period, the total contents and components of anthocyanins decreased. The relative expression levels of anthocyanins metabolism-related genes were down-regulated, but not StDFR in Heijingang. During storage period, the elevated reducing sugar might affect the anthocyanin content. Overall, these results indicated that a high level of anthocyanin during storage contributed to the high-quality colored potato, providing theoretical basis for breeding new colored potato varieties and manufacture products in future.

Key words: colored potato, storage period, gene relative expression, anthocyanins

Fig. 1

Pathway of plant anthocyanin biosynthesis[3]"

Table 1

Primers for qRT-PCR related to anthocyanin synthesis"

基因名称
Gene name		 正向引物
Forward primer (5°-3°)		 反向引物
Reverse primer (5°-3°)
StPAL GCAATGTGCAATGGACAGATTA GGCAAACATTTAGCAGATTGGA
StC4H GAGAGATCAACGAGGATAACGT CCACTCAATTGACCACAATGTT
St4CL TACTTGAAGCACGACGATGTGGTG GAACTACAGCAGCGACTGAGACAC
StANS ATTCCATCTGTTTTCAGTTCGC TACTCGTCACATTTCACTTCGA
StF3'5'H CCTATGGACCTCGTTGGAAGTTGC GCTCATTGGCACGAACATTGGC
StUFGT TGTGTTGCATCCTAGTTACGGA TCGAAGAGACAGGAGGCTCG
StDFR TGTCCATGCTACTGTTCGTGATCC GCTTCCTCCACTGCCAAGTCTG
StF3’H GGCTCGTTGTGGAATCTGACCTG TCTCACAGCTCGGATGCAATTC
StbHLH1 ACATCACAGGCAGCTGAAGTT GTTTGCTATCATCTGVACCCCA
StAN1 CACCCTTATCCGCCTACAAA TTCTTCTCGGCTCCACTTCA
X83206 GGATGCTTACGCTGGATGGAATGC TTCCGGTGTGGTTGGATTCTGTTC

Fig. 2

Cross-sectional view of different colored potato resources"

Fig. 3

Anthocyanin content of different colored potato resources"

Fig. 4

Color change of two colored potato tubers during storage period"

Fig. 5

Changes in anthocyanin content of two colored potatoes during storage period"

Table 2

Analysis of potato anthocyanins components"

品种
Variety		 时期
Phase		 飞燕草色素
Delphinidin		 矢车菊色素
Cyanidin		 矮牵牛色素
Petunidin chloride		 天竺葵色素
Pelargonidin		 芍药素
Peonidin		 锦葵色素
Malvidin		 总计
Total
黑金刚
Heijingang		 前期Prophase (7 d) 2.19 3.37 39.46 3.17 35.21 4.13 87.33
后期Later period (35 d) 1.31# 1.03# 18.98# 2.01# 12.51# 2.34# 30.98
红美人
Hongmeiren		 前期Prophase (7 d) 5.91 73.75 7.65 87.31
后期Later period (35 d) 1.22# 6.12# 3.91# 10.57

Fig. 6

High performance liquid chromatograms of ‘Heijingang’ potatoes during different storage period a: ‘Heijingang’ potato samples in the early storage period; c: ‘Heijingang’ potato samples in the late storage period; b and d: six kinds of anthocyanin standard products. *, P<0.05."

Fig. 7

High performance liquid chromatograms of ‘Hongmeiren’ potatoes during different storage period a: ‘Hongmeiren’ potato samples in the early storage period; c: ‘Hongmeiren’ potato samples in the late storage period; b and d: six kinds of anthocyanin standard products. *, P<0.05."

Table 3

Correlation analysis between anthocyanin content and anthocyanin gene expression"

品种
Variety		 相关系数
Correlation
coefficient		 y x1 x2 x3 x4 x5 x6 x7 x8 x9
黑金刚
Heijingang		 x1 0.99 1.00 0.67 0.96 -0.84 0.74 0.85 0.82 0.87 0.88
x2 0.71 0.67 1.00 0.72 -0.95 0.95 0.92 0.82 0.87 0.73
x3 0.95 0.96 0.72 1.00 -0.83 0.78 0.87 0.71 0.83 0.93
x4 -0.86 -0.84 -0.95 -0.83 1.00 -0.96 -0.97 -0.94 -0.97 -0.80
x5 0.72 0.74 0.95 0.78 -0.96 1.00 0.98 0.85 0.95 0.67
x6 0.83 0.85 0.92 0.87 -0.97 0.98 1.00 0.87 0.98 0.75
x7 0.81 0.82 0.82 0.71 -0.94 0.85 0.87 1.00 0.95 0.66
x8 0.84 0.87 0.87 0.83 -0.97 0.95 0.98 0.95 1.00 0.71
x9 0.94 0.88 0.73 0.93 -0.80 0.67 0.75 0.66 0.71 1.00
红美人
Hongmeiren		 x1 0.86 1.00 0.61 0.89 0.90 0.15 0.94 0.22 0.86 0.95
x2 0.59 0.61 1.00 0.64 0.50 -0.09 0.82 0.87 0.86 0.67
x3 0.99 0.89 0.64 1.00 0.98 -0.11 0.86 0.21 0.88 0.98
x4 0.97 0.90 0.50 0.98 1.00 -0.08 0.81 0.04 0.81 0.97
x5 0.98 0.88 0.56 0.98 0.98 1.00 0.85 0.15 0.87 0.98
x6 0.86 0.94 0.82 0.86 0.81 0.21 1.00 0.53 0.98 0.93
x7 0.19 0.22 0.87 0.21 0.04 0.07 0.53 1.00 0.59 0.27
x8 0.89 0.86 0.86 0.88 0.81 0.16 0.98 0.59 1.00 0.93
x9 0.98 0.95 0.67 0.98 0.97 0.04 0.93 0.27 0.93 1.00

Fig. 8

Relative expression patterns of anthocyanin-related genes in colored potato during storage period"

Fig. 9

Reducing sugar content of colored potatoes during storage period"

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