|Authors: ||E. Santangelo, M.E. Picarella, A. Mazzucato, G.P. Soressi|
|Keywords: ||in vitro parameter, seedlings, nutritional quality, mutant, breeding line|
Because of their strong antioxidant activity, anthocyanins and related polyphenolic and flavonoid compounds are increasingly considered important nutrients.
The anthocyanin production in the tomato fruit, rich in carotenoid, is absent or poor.
However, the photomorphogenic hp-1 and hp-2 high-pigment mutants are known to increase the anthocyanin levels in vegetative tissues and fruit.
Furthermore, some tomato-related wild species produce anthocyanins in both plant and fruit.
The corresponding anthocyanin alleles Abg, Aft, Aftps, atv have been transferred into the cultivated tomato.
Aiming to facilitate selection of increased anthocyanin pigments in tomato fruit, we have identified in vitro parameters that reveal the presence of one or more alleles involved in the anthocyanins pathway.
Therefore, the intensity of the anthocyanin pigmentation was analyzed in root and hypocotyl at cotyledonary stage of plants grown under different environmental conditions.
The results revealed the interaction of two or three different anthocyanin-related alleles.
In particular, seedlings of the triple mutant homozygous for Aft, atv and hp-2 showed the darkest pigmentation of roots and hypocotyl and the highest anthocyanin content.
The anthocyanins amount in roots and hypocotyl of about 10-day-old seedlings grown in continuous light with sucrose was found to be a reliable tool for screening segregating populations.
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