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Bioactive Components and Color Variation Mechanism Among Three Differently Colored Peppers Based on Transcriptomics and Non-Targeted Metabolomics

文献类型： 外文期刊

作者： Mo, Yunrong 1 ; Hua, Wei 2 ; Cheng, Hong 2 ; Zhang, Ruihao 2 ; Li, Pingping 3 ; Deng, Minghua 2 ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China

2.Yunnan Agr Univ, Coll Landscape & Hort, Key Lab Vegetable Biol Yunnan Prov, Kunming 650201, Peoples R China

3.Yunnan Acad Agr Sci, Sericulture & Apiculture Res Inst, Mengzi 661101, Peoples R China

关键词： bioactive components; fruit color; transcriptomics; non-targeted metabolomics; anthocyanins; chili pepper

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

ISSN：

年卷期： 2025 年 11 卷 6 期

页码：

收录情况： SCI

摘要： Fruit color serves as a crucial visual indicator in chili peppers and is closely linked to the bioactive components that determine their economic and nutritional value. However, the specific components and potential molecular mechanisms that impact fruits' development and color changes are less thoroughly understood. Here, we utilized three chili pepper varieties (CS03, CS29, and L816) at different developmental stages (young fruit stage, turning color stage, and mature stage) as research materials and integrated transcriptome and non-targeted metabolome analyses to explore the variation in bioactive components and color to explain the molecular regulatory mechanisms underlying different colors of chili peppers during the young fruit stage. Our results showed that flavonoids were the most enriched differential metabolites; aromadendrin 4 '-glucoside, diospyrin, precarthamin, kaempferol-3-O-rutinoside, and kaempferol-3-O-Glucoside were significantly enriched in the young fruit stage of pepper CS03; and cyanidin, delphinidin, and cyanidin 3-glucoside were major contributors to the color formation. The upregulation of anthocyanin was related to the structural genes CaC4H, Ca4CL, CaCHS, CaF3H, CaANS, and CaUFGT, and key transcription factors such as CaMYBs and CabHLHs may have contributed to the differential accumulation of anthocyanins in CS03; in addition, RT-qPCR validation was correlated with anthocyanins, but also with flavonoids. This article mainly focuses on the changes in chili pigments, particularly anthocyanins, and explores the molecular mechanisms involved. This provides a reference for research on color in solanaceae vegetables and lays a theoretical foundation for further research on the bioactive components of chili peppers, as well as for optimizing harvesting practices and dietary recommendations.

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