Identification of Differentially Expressed Genes in Grape Skin at Veraison and Maturity and Construction of Co-expression Network

作     者：Pengfei WANG Xilong JIANG Xinying WU Ling SU Lei GONG Hongmei SHI Fengshan REN Yongmei WANG 

作者机构：Shandong Engineering Research Center for Grape Cultivation and Deep-processingShandong Academy of GrapeJi'nan 250100China Key Laboratory of Orban Agriculture in East ChinaMinistry of Agriculture Ji'nan 250100ChinaChina 

出 版 物：《Agricultural Science & Technology》 (农业科学与技术（英文版）)

年 卷 期：2017年第18卷第11期

页      面：1993-2000页

学科分类：0710[理学-生物学] 07[理学] 09[农学] 071007[理学-遗传学] 0901[农学-作物学] 0902[农学-园艺学] 090102[农学-作物遗传育种] 090201[农学-果树学] 

基　　金：Supported by Major Agricultural Application Technology Innovation Project of Shandong Province"Development of Landmark Wines and Integrated Application of Key Technologies in Shandong Province" Major Agricultural Application Technology Innovation Project of Shandong Province"Research and Application of Precision Control of Maturation and Product Innovation of Featured Brewing Grape" Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2016D01) 

主　　题：Grape Fruit ripening Co-expression network Co-expression module Anthocyanin Transcription factor 

摘      要：The ripening process of grape is an important stage during grape growth and development. During this process, color of grape skin is the most obvious change. The molecular mechanism for the ripening of grape(a non-climacteric fruit, which ripens without ethylene and respiration bursts) is still unclear. Although numerous studies have been done on the changes in the contents of metabolites during grape ripening, the differentially expressed genes at veraison and maturity stages have not been systematically analyzed. In this study, 1 524 genes that are significantly differentially expressed in grape(Pinot Noir) skin at veraison and maturity stages were identified, and a co-expression network of these genes was built. Some of the eight co-expression modules we identified may be closely related to the synthesis or metabolism of anthocyanins, sugar acids, and other flavor substances. The transcription factor families WRKY, b ZIP, HSF and WOX may play an important role in the regulation of anthocyanin synthesis or metabolism. The results provide a foundation for further study of the molecular mechanism of grape ripening.