紫色辣椒花青素降解相关基因的挖掘与分析

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中图分类号：S641.3；Q78 文献标志码：A 文章编号：1008-0864（2025）09-0079-13

Mining and Analysis of Genes Related to Anthocyanin Degradation in Purple Pepper

TANHuaqiang1，LI Liping1，TIE Manman²，YANG Jiaqin1， ZHENG Xiaoyun 1 PAN Shaokun1，TANG Youwan1* （1.ChengduAcademyofAgricultureandForestrySiences，Chengdu61130，China；2.AgriculturalandRural BureauofLushan County，Sichuan Yaan 62560o，China）

Abstract：To further studythe molecular mechanisms of anthocyanin degradation in purplepepper，the transcriptomedataof purple unripe peppers at3Od after anthesis andred ripefruits at 6Odafteranthesis from 3 varieties（HN191，HN192，HNoo5）were analyzed.The results showed that7104 common diferentially expressed genes were identified.GO and KEGG enrichment analysis results inidcated that these genes were predominantly associated with processes such as cell wall，secondary metabolism，lipid metabolism，carbohydrate metabolismand amino acid metabolism.Further analysis identified 3 MBW（MYB-bHLH-WD4O）transcription factors（including 1 MYB and2WRKY），3peroxidases and 2 β -glucosidase encoding genes.Additionally，a MADS-box transcription factorandaNAC transcription factor were identified through weighted geneco-expression network analysis.The results of qRT-PCR revealed that the expresion levels of these genes were higher in red ripe fruits than those in purpleunripe fruits，which proposed that these1O candidate genes might be associated with the degradation of anthocyanins in purple pepper fruits.Above resultsprovided potential candidate genes for the breeding of mature purple peppers.

Keywords：chili pepper;purple；anthocyanin;degradation；weighted gene co-expression network analysis

棘椒是茄科辣椒属的一年生或多年生草本植物，原产于中南美洲，大约在16世纪后期传到中国，是一种重要的蔬菜作物]。（剩余24899字）