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Volume 7, Issue 2, April Issue - 2019, Pages:204-210


Authors: Zhao zhichang, Gao aiping, Huang jianfeng, Luo ruixiong, Liu kuanliang
Abstract: Fruit color in mango (Mangifera indica) is an important trait, but the mechanism of green color inheritance is poorly understood at the molecular level. The present study revealed that in contrast with red mango fruits (M. indica var. Guifei), less anthocyanin production was reported in green mango fruits (M. indica var. Guiqi) during ripening, which was a result of reduced activity of the dihydroflavonol 4-reductase (DFR) enzyme at the translational level. The sequences of the DFR gene in these two varieties are partially similar, except for a single base-pair change at the 116th base position and an approximately 74-bp deletion within the middle portion of the green color DFR gene. The sequence of the DFR protein showed different lengths, consisting of 194 and 328 amino acids in ‘Guiqi’, and ‘Guifei’. The deletion mutation in the green color DFR gene greatly reduced anthocyanin contents in green, ‘Guiqi’ mango fruits.   Abbreviations DFR - Dihydroflavonol 4-reductase; NADPH - Nicotinamide adenine dinucleotide phosphate; DNA - Deoxyribonuleic acid; CTAB -  Hexadecyl trimethyl ammonium bromide; RACE  -  Rapid amplification of cDNA ends; ORF -  Open reading frame; ANS -   Anthocyanidin synthase
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