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Contribution of the regulatory miR156-SPL9 module to the drought stress response in pigmented potato (Solanum tuberosum L.).
Plant Physiol Biochem
December 2024
Department of Genetics, University of Valencia, Dr. Moliner 50, 46100, Burjassot, (Valencia), Spain. Electronic address:
Article Synopsis
- Potato (Solanum tuberosum L.) is vital for diverse cropping systems due to its adaptability, yield, and nutritional benefits, especially through breeding for health-promoting compounds like anthocyanins.
- Increased anthocyanin levels in potato varieties, specifically the purple-fleshed Bleuet and red-fleshed DAR170, demonstrate greater resilience to drought stress compared to the non-pigmented Monalisa, indicating that anthocyanins may trigger a shift from growth to stress tolerance.
- The study supports a regulatory relationship between the miR156-SPL9 module and anthocyanin biosynthesis, highlighting their role in the development and drought response of different potato genotypes.
Identification, Purification, and Characterization of Kunitz-Type Protease Inhibitors from White-Fleshed Dragon Fruit () and Red-Fleshed Dragon Fruit () Seeds as Novel Food Allergens.
J Agric Food Chem
October 2024
US Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, 800 Buchanan Street, Albany 94710, California, United States.
Article Synopsis
- Clinical reports suggest that dragon fruits can cause allergic reactions, but the specific allergens responsible are not well understood.
- This study identified two new allergens in dragon fruits by using techniques like LC-MS/MS and cDNA sequencing, leading to the production of recombinant allergens.
- The findings reveal that these allergens are Kunitz-type protease inhibitors, which show similar structural characteristics to natural allergens and are major triggers of allergy in sensitized individuals.
XYLEM NAC DOMAIN 1 (EjXND1) relieves cold-induced lignification by negatively regulating the EjHB1-EjPRX12 module in loquat fruit.
J Adv Res
September 2024
College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; The State Agriculture Ministry Laboratory of Horticultural Plant Growth and Development, Zhejiang University, Zijingang Campus, Hangzhou 310058, China. Electronic address:
Introduction: Lignin is a principal constituent of the secondary cell wall, which plays a role in both plant growth and defensing against stress, such as low temperature and pest infestation. Additionally, it also accumulates in fleshy fruits and negatively affects fruit quality. Red-fleshed loquat is temperature sensitive and exhibits cold-induced lignification.
View Article and Find Full Text PDFMetabolic basis for superior antioxidant capacity of red-fleshed peaches.
Food Chem X
October 2024
State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.
Peach fruit is an important natural source of phenolic compounds that are well-known to have health benefits, but their metabolic basis remain elusive. Here, we report on phenolic compounds accumulation and antioxidant activity of ripe fruits in peach. A considerable variation in phenolic compounds content was observed among peach germplasm, with significantly higher levels detected in red-fleshed peaches compared to non-red-fleshed peaches.
View Article and Find Full Text PDFThe transcription factor EjNAC5 regulates loquat fruit chilling lignification.
J Exp Bot
October 2024
College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
Changes in both lignin biosynthesis and DNA methylation have been reported to be associated with chilling stress in plants. When stored at low temperatures, red-fleshed loquat is prone to lignification, with increased lignin content and fruit firmness, which has deleterious effects on taste and eating quality. Here, we found that 5 °C storage mitigated the increasing firmness and lignin content of red-fleshed 'Dahongpao' ('DHP') loquat fruit that occurred during 0 °C storage.
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