A team of researchers from the University of Córdoba in Spain have made a significant breakthrough in understanding the mechanism behind the red colouration of ripe strawberries. This discovery holds promise for breeders and producers in Spain, the largest strawberry producer in Europe, as well as other countries in the industry.
The research group, led by a scientist, has identified a novel protein, referred to as a transcription factor (FaMYB123), which plays a crucial role in regulating the colouration process. This protein controls the activation or repression of other genes involved in strawberry ripening. The research, part of a doctoral thesis and published in The Plant Journal, reveals that the transcription factor (FaMYB123) is primarily responsible for the production of anthocyanins, the pigments responsible for the red colour of strawberries.
Understanding the control of strawberry ripening and colouration provides valuable insights for genetic manipulation and breeding programs. Researchers can potentially genetically modify strawberries or use this knowledge to enhance desired traits in new varieties.
This breakthrough study not only benefits the strawberry industry in Spain but also contributes to our understanding of fruit ripening processes and pigmentation regulation in other fruits and crops. It underscores the importance of interdisciplinary collaboration and paves the way for future advancements in agricultural research and sustainability. In summary, the identification of the transcription factor’s role in strawberry colouration is a significant achievement, offering practical applications for breeders, producers, and the broader agricultural community.
Source: fruitnet, Photo https://www.pexels.com/photo/food-healthy-nature-red-46174/
17 May 2023
