干扰LYC-B基因调控番茄果实挥发性物质及主要品质性状

发布时间：2018-04-29 10:17

本文选题：番茄红素β-环化酶 + 挥发性物质　；参考：《食品科学》2016年21期

【摘要】：构建含有番茄红素β-环化酶(lycopeneβ-cyclase,LYC-B)基因LYC-B中801 bp和301 bp两段保守序列的RNA干扰植物表达载体,农杆菌果实注射法遗传转化紫色番茄果实,通过卡那霉素抗性筛选、聚合酶链式反应及LYC-B基因表达量鉴定获得转基因植株,并对转基因植株成熟果实的挥发性物质及主要品质性状进行测定。结果表明,干扰LYC-B基因后番茄果实中检测到的挥发性物质主要为醇类、醛类、酮类、酯类和其他类。与野生型相比,转基因植株中总挥发性物质种类增加了6种:醛类3种、酮类2种、酯类1种;醇类个数不变;其他类减少1种。醛类物质相对含量不变,醇类物质相对含量减少,酮类、酯类和其他类相对含量增加。特征挥发性物质反-2-庚烯醛、6-甲基-5-庚烯-2-酮、水杨酸甲酯和2-异丁基噻唑等的相对含量增加。番茄红素的含量增加了16.78%,可溶性固形物、抗坏血酸和总酸等含量增加,β-胡萝卜素和总糖含量变化显著。干扰LYC-B基因不仅影响了番茄果实的挥发性物质,还增加了番茄红素、可溶性固形物、抗坏血酸、总酸等的含量。
[Abstract]:A plant interference vector containing 801bp and 301bp conserved sequence of lycopene 尾 -cyclase LYC-B was constructed. Agrobacterium tumefaciens was injected into purple tomato fruit by genetic transformation, and kanamycin resistance was screened. The transgenic plants were obtained by polymerase chain reaction (PCR) and LYC-B gene expression. The volatile substances and main quality traits of mature fruits of transgenic plants were determined. The results showed that the main volatile substances in tomato fruits after interfering with LYC-B gene were alcohols, aldehydes, ketones, esters and others. Compared with wild type, the total volatile substances in transgenic plants increased by 6 species: aldehydes 3, ketones 2, esters 1, alcohols unchanged, and other classes reduced by 1. The relative contents of aldehydes, alcohols, ketones, esters and other substances were unchanged, while the relative contents of ketones, esters and other compounds increased. The relative contents of characteristic volatile compounds, such as 6-methyl-5-heptene-2-one, methyl salicylate and 2-isobutylthiazole, were increased. The content of lycopene increased 16.78%, the contents of soluble solids, ascorbic acid and total acid increased, and the contents of 尾 -carotene and total sugar changed significantly. Interfering with LYC-B gene not only affected the volatile substances of tomato fruit, but also increased the contents of lycopene, soluble solids, ascorbic acid, total acid and so on.
【作者单位】：西北农林科技大学园艺学院;
【基金】：陕西省科技统筹创新计划项目(2011KTCL02-03) 西北农林科技大学农业科技推广基金项目(TGZX2012-02) 时胜科研基金项目
【分类号】：S641.2

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