Study Of The Transgenic Potato With Sense And Antisense PPase Gene

It is very significance of potato tuber dormancy and sprouting for potato cultivation, fresh-keeping and processing. However, the slow development of artificial regulation technology, which restricts the development of potato seed production and the use of tuber as industrial processing of raw materials. Therefore, it is very important for potato industry development to study the molecular mechanism and regulation of potato tuber dormancy and sprouting. In the study, the two different varieties of potato with early- and late-maturity as donors, the PPase gene under the control of the CaMV 35S promoter were transferred to them, to expect to preliminary study the molecular regulation of potato tuber dormancy and sprouting characteristics. The PPase activity, inorganic phosphate (Pi) content and soluble sugar content of storage tubers of the sense and antisense transgenic potato with inorganic pyrophosphatase (PPase) gene, which stored at 4℃and 25℃, respectively, for 90ds, were measured, and potato tuber dormancy and sprouting were evaluated to determine the influence of PPase gene on potato related dormancy physiological characteristics and provide research basis to screening and cultivate the transgenic potato new lines which are extend and curtail dormancy stage. The results showed that:1. Using micotubers of potato cultivars Favorita and Gannongshu 2 as materials, transgenic plants were obtained transformed with the sense expression vector pBI-SP and antisense expression vector pBIAP under the control of the CaMV 35S promoter by the method of Agrobacterium system. The PCR amplification test showed that the PPase gene had been integrated into the potato genome.2. The PPase activity, Pi content, soluble sugar and starch content of sense and antisense transgenic potato tuber stored at 4℃and 25℃were determined. The results showed that the PPase activity, Pi content and soluble sugar of sense transgenic Favorita and Gannongshu 2 were increased at 4℃and 25℃, and reached a very significant level compared with non-transgenic control potato. However, the starch and protein content of transgenic potato were reduced at 25℃, and mostly not reached a significant change compared with non-transgenic control. Whereas compared with non-transgenic control, the starch and protein content of transgenic potato were reduced at 4℃, and reached a very significant level. The PPase activity, Pi content and soluble sugar of the antisense transgenic potato tubers were reduced, and reached significant change. The starch and protein content of transgenic potato were increased at 25℃, and mostly not reached significant change. But compared with non-transgenic control, the sense transgenic potato at 4℃reached a very significant change.3. The results from the statistics and analysis of the sense and antisense transgenic potato tubers stored at 4℃and 25℃, respectively, showed that the tubers from the sense transgenic PPase gene sprouted two to three weeks earlier, but the tubers from the antisense PPase gene sprouted two to three weeks later.