鍗庝腑鍐滀笟澶у瀛﹁€呮彮绀虹寱鐚存鏋滃疄娣€绮変綋鐢熺墿鍙戠敓鍜屽垎鍖栫殑娼滃湪鍒嗗瓙鏈哄埗

銆€銆€The biogenesis and differentiation 锛圔&D锛 of amyloplasts co ntributes to fruit flavor and color. Here, remodeling of starch granules, thylakoids and plastoglobules was observed during development and ripening in two kiwifruit 锛圓ctinidia spp.锛 cultivars – yellow-fleshed 'Hort16A' and green-fleshed 'Hayward‘銆 A protocol was developed to purify starch-co ntaining plastids with a high degree of intactness, and amyloplast B&D was studied using label-free-ba sed quantitative proteomic analyses in both cultivars. Over 3000 amyloplast-localized proteins were identified, of which >98% were quantified and defined as the kfALP 锛坘iwifruit amyloplast proteome锛夈€ The kfALP data were validated by Tandem-Mass-Tag 锛圱MT锛 labeled proteomics in 'Hort16A’銆 Analysis of the proteomic data across development and ripening revealed: 1锛 a co nserved increase in the abundance of proteins participating in starch synthesis/degradation during both amyloplast B&D; 2锛 up-regulation of proteins for chlorophyll degradation and of plastoglobule-localized proteins associated with chloroplast breakdown and plastoglobule formation during amyloplast differentiation; 3锛 co nstitutive ex pression of proteins involved in ATP supply and protein im port during amyloplast B&D. Interestingly, two different pathways of amyloplast B&D were observed in the two cultivars. In 'Hayward‘锛 significant increases in abundance of photosynthetic- and tetrapyrrole me tabolism-related proteins were observed, but the opposite trend was observed in 'Hort16A’銆 In conclusion, analysis of the kfALP provides new insights into the potential mechanisms underlying amyloplast B&D with relevance to key fruit quality traits in co ntrasting kiwifruit cultivars.

銆€銆€鍘熸枃閾炬帴锛歨ttps://onlinelibrary.wiley.com/doi/10.1111/tpj.16611