Carotenoid biosynthesis and sequestration in red chilli pepper and its impact on colour intensity traits. / Berry, Harriet; Rickett, Daniel; Baxter, Charles; Enfissi, Eugenia; Fraser, Paul.

In: Journal of Experimental Botany, Vol. 70, No. 10, 01.05.2019, p. 2637–2650.

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Carotenoid biosynthesis and sequestration in red chilli pepper and its impact on colour intensity traits. / Berry, Harriet; Rickett, Daniel; Baxter, Charles; Enfissi, Eugenia; Fraser, Paul.

In: Journal of Experimental Botany, Vol. 70, No. 10, 01.05.2019, p. 2637–2650.

Research output: Contribution to journalArticle

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@article{28d348e0c05a4c94ade5e0af53555ea8,
title = "Carotenoid biosynthesis and sequestration in red chilli pepper and its impact on colour intensity traits",
abstract = "Carotenoids are responsible for the red coloration of Capsicum annuum fruit; an important quality trait in chilli pepper. In order to characterise carotenoid formation in chilli, a discovery panel of C. Annuum genotypes with a range of red colour intensities has been analysed. The data indicated that colour intensity correlated with the amount of capsanthin and its esters, as well as transcript levels of the 1-deoxy-D-xyulose 5-phosphate synthase and phytoene synthase-1 (PSY-1) genes. Quantification of carotenoids through development and ripening revealed the presence of separate biosynthesis and accumulation phases. Subplastid fractionation demonstrated the differential sequestration of pigments in high and low intensity lines. Carotenoid accumulation was associated with the esterification of xanthophylls, expression of a carotenoid acyl transferase, and increased fibril content within the plastid. Interrogation of TEM images and carotenoid analysis of subplastid fractions suggest that the globular plastoglobuli are likely to be the progenitor of the characteristic fibrillar plastoglobuli found in pepper fruit. Collectively, these data provide an insight into the underpinning molecular, biochemical and cellular mechanisms associated with the synthesis and sequestration of carotenoids in chromoplast containing fruits, in addition to providing potential tools and resources for the breeding of high red colour intensity pepper varieties. ",
author = "Harriet Berry and Daniel Rickett and Charles Baxter and Eugenia Enfissi and Paul Fraser",
year = "2019",
month = may,
day = "1",
doi = "10.1093/jxb/erz086",
language = "English",
volume = "70",
pages = "2637–2650",
journal = "Journal of Experimental Botany",
issn = "0022-0957",
publisher = "OXFORD UNIV PRESS",
number = "10",

}

RIS

TY - JOUR

T1 - Carotenoid biosynthesis and sequestration in red chilli pepper and its impact on colour intensity traits

AU - Berry, Harriet

AU - Rickett, Daniel

AU - Baxter, Charles

AU - Enfissi, Eugenia

AU - Fraser, Paul

PY - 2019/5/1

Y1 - 2019/5/1

N2 - Carotenoids are responsible for the red coloration of Capsicum annuum fruit; an important quality trait in chilli pepper. In order to characterise carotenoid formation in chilli, a discovery panel of C. Annuum genotypes with a range of red colour intensities has been analysed. The data indicated that colour intensity correlated with the amount of capsanthin and its esters, as well as transcript levels of the 1-deoxy-D-xyulose 5-phosphate synthase and phytoene synthase-1 (PSY-1) genes. Quantification of carotenoids through development and ripening revealed the presence of separate biosynthesis and accumulation phases. Subplastid fractionation demonstrated the differential sequestration of pigments in high and low intensity lines. Carotenoid accumulation was associated with the esterification of xanthophylls, expression of a carotenoid acyl transferase, and increased fibril content within the plastid. Interrogation of TEM images and carotenoid analysis of subplastid fractions suggest that the globular plastoglobuli are likely to be the progenitor of the characteristic fibrillar plastoglobuli found in pepper fruit. Collectively, these data provide an insight into the underpinning molecular, biochemical and cellular mechanisms associated with the synthesis and sequestration of carotenoids in chromoplast containing fruits, in addition to providing potential tools and resources for the breeding of high red colour intensity pepper varieties.

AB - Carotenoids are responsible for the red coloration of Capsicum annuum fruit; an important quality trait in chilli pepper. In order to characterise carotenoid formation in chilli, a discovery panel of C. Annuum genotypes with a range of red colour intensities has been analysed. The data indicated that colour intensity correlated with the amount of capsanthin and its esters, as well as transcript levels of the 1-deoxy-D-xyulose 5-phosphate synthase and phytoene synthase-1 (PSY-1) genes. Quantification of carotenoids through development and ripening revealed the presence of separate biosynthesis and accumulation phases. Subplastid fractionation demonstrated the differential sequestration of pigments in high and low intensity lines. Carotenoid accumulation was associated with the esterification of xanthophylls, expression of a carotenoid acyl transferase, and increased fibril content within the plastid. Interrogation of TEM images and carotenoid analysis of subplastid fractions suggest that the globular plastoglobuli are likely to be the progenitor of the characteristic fibrillar plastoglobuli found in pepper fruit. Collectively, these data provide an insight into the underpinning molecular, biochemical and cellular mechanisms associated with the synthesis and sequestration of carotenoids in chromoplast containing fruits, in addition to providing potential tools and resources for the breeding of high red colour intensity pepper varieties.

U2 - 10.1093/jxb/erz086

DO - 10.1093/jxb/erz086

M3 - Article

VL - 70

SP - 2637

EP - 2650

JO - Journal of Experimental Botany

JF - Journal of Experimental Botany

SN - 0022-0957

IS - 10

ER -