A MYB-INDUCED MECHANISM FOR ENHANCED ASCORBATE IN RED-FLESHED APPLES

2024, Volume 11, Issue 1

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Frontiers of Agricultural Science and Engineering doi: 10.15302/J-FASE-2021381

The New Zealand Institute for Plant and Food Research Limited, Mount Albert, Auckland, New Zealand.

Received: 2021-01-15 Accepted: 2021-02-25 Available online: 2021-02-25

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Abstract

The results presented in “The anthocyanin biosynthetic regulator MdMYB1 positively regulates ascorbic acid biosynthesis in apple” (An et al., this issue) provide evidence for a new mechanism for the elevation of ascorbate concentration in apple. Using a red-fleshed apple breeding population, the authors show how the anthocyanin-regulating MYB transcription factor, MdMYB1, also increases ascorbate concentrations by directly activating transcription of the dehydroascorbate reductase gene . This gene recycles oxidized ascorbate back to ascorbate, leading to elevated concentrations of vitamin C. These red-fleshed apples have enhanced concentrations of both anthocyanins and ascorbate, both of which are appealing traits for the development of healthier apples.

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