While most Japanese apricot (Prunus mume Sieb. et Zucc.) cultivars display typical S-RNase-based gametophytic self-incompatibility, some self-compatible (SC) cultivars have also been identified. In this study, we confirmed SC of 'Zaohong' through replicated self-pollination tests. Cross-pollination tests showed that SC of 'Zaohong' was caused by a loss of pollen function, so we determined that the S-genotype of 'Zaohong' was S 2 S 15 . Sequence analysis of the S-haplotypes of 'Zaohong' showed no mutations which were likely to alter gene function. Furthermore, expression analysis based on RT-PCR of S-locus genes revealed no differences at the transcript level when compared with 'Xiyeqing', a self-incompatible cultivar with the same S haplotypes. In addition, except for S-locus genes, a new type of F-box gene encoding a previously uncharacterised protein with high sequence similarity (61.03-64.65 %) to Prunus SFB genes was identified. Putative structural regions of PmF-box genes have been described, corresponding to regions in PmSFB alleles, but with some sequence variations. These results suggest that SC in 'Zaohong' occurs in pollen, and that other factors outside the S-locus, including PmF-box genes, might be associated with the loss of function of pollen S genes.
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http://dx.doi.org/10.1007/s11033-013-2765-2 | DOI Listing |
Molecules
January 2025
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness.
View Article and Find Full Text PDFPlant Cell Environ
January 2025
Laboratory of Fruit Tree Biotechnology, College of Horticulture, Nanjing Agricultural University, Nanjing, China.
Foods
October 2024
Agricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, Thailand.
Functional fermented fruit juices produced using a combination of non- yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with (), single inoculation with (), and co-culture of both + , on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control.
View Article and Find Full Text PDFFood Res Int
September 2024
Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo, Chiba 271-8510, Japan. Electronic address:
Japanese pickled apricot, called "umeboshi", is a traditional food that has experientially been consumed as a folk medicine. The main variation of umeboshi is called "shiso-zuke umeboshi", meaning pickled with red perilla leaves to add a colorful appearance. This study investigated changes in phenolics and antioxidant potential of shiso-zuke umeboshi during pickling processes and simulated digestion.
View Article and Find Full Text PDFFood Chem
December 2024
School of Science, Western Sydney University, Parramatta, NSW 2150, Australia.
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