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. 2019 Mar 1;70(10):2637–2650. doi: 10.1093/jxb/erz086

Fig. 4.

Fig. 4.

Synthesis and accumulation of capsanthin and capsanthin esters during ripening, the relationship of phytoene synthase-1 (PSY-1) and 1-deoxy-d-xylulose 5-phopshate synthase (DXS) expression to colour intensity phenotype, and the expression of DXS, PSY-1, capsanthin capsorubin synthase (CCS), and a ripening-specific acyl transferase (rsAcT) during ripening. Free and esterified capsanthin amounts relative to levels of the highest abundance (=100%) throughout development were calculated for (A) R1, high intensity and fast ripening, (B) R3, low intensity and fast ripening, and (C) R7, high intensity and slow ripening. Expression levels of (D) PSY-1 (dotted) and DXS (clear) in ripe fruit. Linear regression of (E) PSY-1 expression and amount of free capsanthin and (F) PSY-1 expression and DXS expression were calculated. Key: blue, free capsanthin; red, capsanthin diesters; dotted line, transition from biosynthesis to accumulation based on a decline in free capsanthin accumulation when capsanthin diesters continue to increase (A–C) Red, high intensity; green, medium intensity; blue, low intensity; (D–F) A representation of the trend in phytoene synthase-1 (PSY-1) (H), 1-deoxy-d-xylulose 5-phosphate (DXS) (G), capsanthin capsorubin synthase (CCS) (I), and ripening-specific acyl transferase (rsAcT) (J). One-way ANOVA with Tukey post-hoc statistical analysis was carried out and lines were grouped based on their significance within the panel of lines (P≤0.05). Error bars represent ±SE (n=3).