The Role of PpMYB10.1 Gene in Anthocyanin Accumulation in Peach

Red coloration of fruit is one of the most important traits in peach (Prunus persica), and it is due to anthocyanins. Three MYB10 genes, PpMYB10.1, PpMYB10.2, and PpMYB10.3, were reported as regulators of red coloration and anthocyanin biosynthesis in peach fruit. Researchers led by Pham Anh Tuan of the NARO Institute of Fruit Tree Science in Japan studied the contribution of each MYB10 gene to anthocyanin accumulation in two Japanese peach cultivars, white-skinned ‘Mochizuki' and red-skinned ‘Akatsuki'.

Anthocyanin accumulation was observed only in ‘Akatsuki' fruit in the late ripening stages and is correlated with high mRNA levels of UDP-glucose:flavonoid-3-O-glucosyltransferase (UFGT), the last step gene in anthocyanin accumulation. This was also correlated with the expression level of PpMYB10.1. Meanwhile, expression levels of PpMYB10.2 and PpMYB10.3 were low in the skin of both cultivars throughout fruit development.

Introduction of PpMYB10.1 into tobacco increased the expression of tobacco UFGT, resulting in higher anthocyanin accumulation and deeper red transgenic tobacco flowers. These findings contribute to clarifying the molecular mechanisms of anthocyanin accumulation and generating gene-based markers linked to skin color phenotypes.

For more information, read the article in BMC Plant Biology.