Key message

Variations brought about by pineapple genetic transformation do not appear to be physiologically significant in fruits

Abstract

In terms of tropical fruit production, pineapple ranks as one of the major commercially grown fruit crops globally. Our previous research led to the development of a technique suitable for genetic modification of pineapple. The transgenic plants generated were characterized following hardening-off and during the subsequent 8 years of in-situ growth. The current work focuses on the results of a comparison of selected fruit mesocarp physical and biochemical (indicators related to oxidative metabolism) traits across untransformed control plants propagated by cutting, micropropagated untransformed control plants, and micropropagated genetically transformed plants. At the fruit ripening stage, the statistical analysis revealed no biologically meaningful differences in fruit mass (with tops included) (c. 2.0 kg) between transgenic and both groups of control plants. Moreover, contents of aldehydes, soluble phenolics, shikimic acid, phenylalanine, tyrosine, and p-coumaric acid were statistically comparable across the three groups. However, there were small but significant differences in the content of chlorophylls (a, b), carotenoids, malondialdehyde, proteins, 1,1-diphenyl-2-picrylhydrazyl, and cell wall-linked phenolics. This also included small changes in the levels of enzymes (i.e. superoxide dismutase and peroxidase). Furthermore, fruits from micropropagated control plants showed 2.2-fold more catalase activity than control plants propagated by cutting and transgenic plants; transgenic fruits contained 1.8-fold more caffeic acid than those from macropropagated and micropropagated control plants; fruits from micropropagated control plants and transgenic plants showed 3.9-folds higher ferulic acid content than macropropagated control plants; fruit sinapic acid content was 2.5-fold higher in micropropagated control plants than in transgenic and macropropagated control plants. The differences in biochemical traits brought about by transformation do not appear to be physiologically significant, given that the fruit mass was not different from control plants.

中文翻译：

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转基因植物的菠萝果实中果皮生化成分含量差异有限

关键信息

菠萝遗传转化带来的变异在水果中似乎没有明显的生理意义

抽象

在热带水果生产方面，菠萝是全球主要的商业种植水果作物之一。我们先前的研究导致开发了一种适用于菠萝遗传修饰的技术。硬化后以及随后的8年原位生长过程中，对产生的转基因植物进行了表征。当前的工作集中于比较通过切割，微繁的未转化对照植物和微繁的遗传转化植物传播的未转化对照植物中所选果皮的物理和生化（与氧化代谢相关的指标）性状的结果。在果实成熟阶段，统计分析表明果实质量（包括顶部）没有生物学意义的差异（c.2。0公斤）之间的转基因和两组植物。此外，醛，可溶性酚，sh草酸，苯丙氨酸，酪氨酸和对-香豆酸在三组中具有统计学可比性。但是，叶绿素含量（a，b），类胡萝卜素，丙二醛，蛋白质，1,1-二苯基-2-吡啶并与细胞壁连接的酚类。这还包括酶水平的微小变化（即超氧化物歧化酶和过氧化物酶）。此外，来自微繁殖的对照植物的果实显示的过氧化氢酶活性比通过切割和转基因植物繁殖的对照植物高2.2倍；转基因果实中的咖啡酸比大型和微繁对照植物高1.8倍。微繁殖的对照植物和转基因植物的果实中阿魏酸含量比大繁殖的对照植物高3.9倍；微繁殖对照植物的果实芥子酸含量比转基因和大繁殖对照植物高2.5倍。