Cloning And Expression Analysis Of MYB Transcription Factor Related To Anthocyanin Biosythesis In Peach Fruit

Anthocyanins belong to the flavonoid compounds, not only make the fruit showed bright colors but also has an important function in physiological activity. Red-flesh peach is a kind of scarce number of peach germplasm resources, with the production value and breeding value. This experiment mainly red fleshed peach (Wutao) as the main research object, white meat (Qingshui) as control, research and analysis the change law of fruit anthocyanin content in peach fruit development. And then to the peach as the suitable material, further study of anthocyanin regulatory gene MYB, and fluorescence quantitative based on the cloning of the gene relative expression analysis. The main results are as follows:1.By high performance liquid chromatography (HPLC) on the’Wutao’,’Qingshui’in different development stages of fruit anthocyanin content determination, results show that: ’Wutao’in the whole growth period, the anthocyanin content increased, the growth is slow, but in the late, quickly increase, rapid growth rate, on the 140 day after flower anthocyanin content up to 661 μg/g;’Qingshui’in the development of the whole anthocyanin content is less, finally tends to zero.2.By reverse transcription polymerase chain reaction (RT-PCR) and rapid amplification of cDNA ends (RACE) technique has been cloning the full-length cDNA sequence of’Wutao’PpMYB transcription factor, the total length of the nucleotide sequence of the 958 bp, open reading frame (ORF) was 720 bp, among them.the initiation codon ATG is at 70 bp, the termination codon TAA at 789 bp, the formulas to encode 239 aa, with two repeats of a DNA binding domain, which belongs to the typical R2R3 MYB protein.3.Analysis by relative quantitative expression, it was found that the gene in the’Wu tao’fruit express highest, and’Qingshui’in the development of the whole are in low level.