AI Article Synopsis
- Cauliflower is a widely consumed vegetable known for its taste, nutrition, and cancer-fighting properties, with some varieties producing different colored curds due to genetic mutations.
- Researchers conducted analyses on light orange, white, and purplish cauliflower to understand the pigmentation differences, identifying delphinin and cyanin as the pigments responsible for the purple color.
- The study highlighted specific genes involved in anthocyanin metabolism that are more active in purplish cauliflowers, providing insights that could help in developing pure white or red cauliflower varieties.
Article Abstract
Cauliflower ( var. ) is a popular vegetable worldwide due to its delicious taste, high nutritional value and anti-cancer properties. Cauliflower normally produces white curds, and natural spontaneous mutations lead to the production of orange, purple or green curds. However, some white cauliflowers show uneven purple pigmentation in their curds, which seriously affects the appearance quality and economic value of this crop. The underlying mechanism is still unclear. In this study, we performed comparative transcriptional and metabolic profiling analysis of light orange, white and purplish cauliflower curds. Metabolite analysis revealed that the pigments conferring purple colouration were delphinin and cyanin. Transcriptome analysis showed that the anthocyanin metabolism-related structural genes , and and the transcription factor genes , , , and were upregulated in purplish versus white curds. These findings shed light on the formation of purplish curds, which could facilitate the breeding of purely white or red cauliflower.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8994856 | PMC |
| http://dx.doi.org/10.1093/aobpla/plac001 | DOI Listing |
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