SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

To understand the color formation mechanism in eggplant ( L.) peel, a metabolomic analysis was performed in six cultivars with different peel colors. A total of 167 flavonoids, including 16 anthocyanins, were identified based on a UPLC-MS/MS approach. Further analysis revealed that the delphinidins/...

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Bibliographic Details
Published in:Frontiers in plant science 2022-03, Vol.13, p.843996-843996
Main Authors: Yang, Guobin, Li, Lujun, Wei, Min, Li, Jing, Yang, Fengjuan
Format: Article
Language:English
Subjects:
anthocyanin biosynthesis
eggplant
metabolome
MYB transcription factor
peels color
Plant Science
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Summary:To understand the color formation mechanism in eggplant ( L.) peel, a metabolomic analysis was performed in six cultivars with different peel colors. A total of 167 flavonoids, including 16 anthocyanins, were identified based on a UPLC-MS/MS approach. Further analysis revealed that the delphinidins/flavonoids ratio was consistent with the purple coloration of eggplant peels, and expression level was consistent with the delphinidin 3-O-glucoside and delphinidin 3-O-rutinoside contents, the main anthocyanins in the purple-peels eggplant cultivars identified in this study. overexpression promoted anthocyanins accumulation in eggplant peels and pulps. Metabolomic analysis revealed that delphinidins were still the main anthocyanins class in the peels and pulps of -OE4, but most anthocyanins were glycosylated at the 5-position of the B-ring. Our results provide new insights into the anthocyanin composition of eggplant peels and demonstrate the importance of in stimulating anthocyanin biosynthesis in eggplant fruits.
ISSN:1664-462X
1664-462X
DOI:10.3389/fpls.2022.843996