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Anthocyanin Profiles in Ripe Strawberry Fruits: MYB10 Effects on Wild Type

This study explores the anthocyanin compositions in ripe strawberries (Fragaria ananassa), focusing on the wild type and those expressing the 35S:FaMYB10 transgene. We analyzed cyanidin-3-glucoside, pelargonidin-3-glucoside, and pelargonidin-3-rutinoside levels using HPLC, measuring absorbance at 530 nm. Additionally, qPCR data illustrates the expression levels of MYB10 and MYB1 in various tissues. Results suggest significant differences in anthocyanin concentrations and gene expression profiles, contributing to our understanding of genetic influences on fruit pigmentation.

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Anthocyanin Profiles in Ripe Strawberry Fruits: MYB10 Effects on Wild Type

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  1. 450 mAU 1 = cyanidin 3-glucoside 2 = pelargonidin 3-glucoside 3 = pelargonidin 3-rutinoside Ripe Fruit Wild Type 400 350 300 250 200 150 100 50 0 min -50 2 Ripe Fruit 35S-MYB10, Line 4 450 mAU WVL:530 nm 400 350 300 250 200 150 3 1 100 50 0 min -50 0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0 13.0 14.0 15.0 16.0 17.0 18.0 19.0 20.0 21.0 22.0 A B Additional file 3 (A) Normalized qPCR data of the expression of Fragaria ananassa MYB10 and MYB1 in wild type fruit, 35S:FaMYB10 fruit, wild type leaf and 35S:FaMYB10 leaf. Error bars are the SE for four replicate reactions. (B) HPLC of extracted anthocyanin of wild type ripe fruit and 35S-MYB10 ripe fruit.

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