毛樱桃果实颜色转录因子myb10基因的克隆与表达-园艺专业论文.docxVIP

万方数据 万方数据 引，分别扩增出两个品种的 MYB10，目的基因核苷酸序列的比对显示，红、白毛樱 桃 MYB10 cDNA 片段长度一样，都为 927 bp，序列包含一个 747 bp 的开放阅读框， 编码 248 个氨基酸。序列相似程度为 99.14%，在 84、85、163、172、489、544、755、 852 等处碱基存在差异。其中前 5 处碱基差异导致编码的 5 个氨基酸的不同。白色毛 樱桃在这几处碱基编码的蛋白质分别为谷氨酰胺（Gln）、甘氨酸（Gly）、酪氨酸（Tyr）、 赖氨酸（Lys）、异亮氨酸（Ile ），红色毛樱桃碱基编码的氨基酸在这几处分别为组 氨酸（His）、精氨酸（Arg）、天冬酰胺（Asn）、谷氨酰胺（Gln）、苏氨酸（Thr）。 4、利用荧光 Real-Time 分析了红、白毛樱桃中 MYB10 的表达差异，结果表明， 红色毛樱桃果实中 MYB10 在各个时期都有表达，呈现“低-高-低-高”的特点，并且表 达量远远高于白肉果实中，在成熟时达到最高。白肉果实在发育前期 MYB10 表达量 相对于红色毛樱桃几乎检测不到，只有在成熟时表达量相对较高。 关键词：毛樱桃；花青苷；合成酶；MYB10；生理机制；分子机制 II Abstract Prunus tomentosa Thunb is often used as rootstock of grafting Prunus avium because of the character of high survival rate and strong stress resistance. Fruits of Prunus tomentosa Thunb has two flavors: red and white, early maturing, high mineral elements. There are some difference in physiological traits between them. This study explored the physiological and molecular levels in order to reveal the difference of two varieties. Fruit quality, anthocyanin content and related enzymes were measured in Prunus tomentosa Thunb in physiological level and the full-length cDNA of MYB10 was isolated in order to compare of the two sequences and the gene expression level. The results are shown as follows: The difference of development of flowers and fruits between red and white cherry were observed. Petals was prink. Fruit peels was slightly dull red and turned flesh red gradually during development in red cherries. After mature turned red; but not found in white cherries which petals was white and fruits turned green to milky white after ripe. It mature was about 7 days later than the red. Fruit quality of different cherries was measured. The results showed that the white fruit quality of Vc , soluble sugar ,sugar-acid ratio and content were significantly higher than in red expecially Vc and titratable acidity . Anthocyanin content and related enzymes activities were measured in red and white Prunus tomentosa Thunb. The a