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The Carrot Genome pp 261–277Cite as

Carrot Anthocyanin Diversity, Genetics, and Genomics

Part of the Compendium of Plant Genomes book series (CPG)

Abstract

Purple carrots (Daucus carota ssp. sativus var. atrorubens Alef.) accumulate anthocyanins in their roots, petioles, and other plant parts. These flavonoid pigments represent an excellent dietary source of antioxidant and anti-inflammatory agents. In addition, carrot anthocyanins are also used as food dyes. Compositional variation in carrot root, mainly with regard to the content of acylated (AA) and non-acylated anthocyanins (NAA), strongly influences the bioavailability and chemical stability of these pigments, therefore conditioning their potential use as nutraceutical agents or as food colorants. In this context, genetic diversity analysis for root anthocyanin composition is relevant for selecting materials for either purpose. Also, knowledge on the genetic basis underlying anthocyanin biosynthesis and modification is expected to aid in the development of new varieties with high nutraceutical or for extracting food dyes. In the last decades, germplasm collections have been characterized for anthocyanin content and composition. Various simply inherited traits for root and petiole anthocyanin pigmentation and acylation, including P1, P3 and Raa1, and QTL for root anthocyanins, have been described and mapped to two regions of chromosome 3, in different genetic backgrounds. Recent advances in high-throughput sequencing and bioinformatic analyses have facilitated the discovery of candidate regulatory genes for root and petiole pigmentation associated with the P3 region in chromosome 3, as well as structural genes involved in anthocyanin glycosylation and acylation. In this chapter, we reviewed recent advances in diversity, genetic, and genomic studies related to carrot anthocyanin pigmentation.

Keywords

  • Anthocyanins
  • Candidate genes
  • MYB transcription factor
  • QTL mapping
  • Transcriptome

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Fig. 15.1

Modified from Holton and Cornish (1995)

Fig. 15.2
Fig. 15.3

Modified from Cavagnaro et al. (2014)

Fig. 15.4

Modified from Iorizzo et al. (2019)

Fig. 15.5

Modified from Iorizzo et al. (2019)

Abbreviations

AA:

Acylated anthocyanins

AC:

Antioxidant capacity

NAA:

Non-acylated anthocyanins

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Author information

Authors and Affiliations

  1. National Scientific and Technical Research Council (CONICET), National Institute of Agricultural Technology (INTA) E.E.A. La Consulta, San Carlos, Mendoza, Argentina

    Pablo F. Cavagnaro

  2. Faculty of Agricultural Sciences, National University of Cuyo, Mendoza, Argentina

    Pablo F. Cavagnaro

  3. Department of Horticultural Sciences, Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA

    Massimo Iorizzo

Authors
  1. Pablo F. Cavagnaro
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  2. Massimo Iorizzo
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Corresponding author

Correspondence to Pablo F. Cavagnaro .

Editor information

Editors and Affiliations

  1. Vegetable Crops Research Unit, USDA-ARS, Madison, WI, USA

    Prof. Philipp Simon

  2. Plants for Human Health Institute, North Carolina State University , Kannapolis, NC, USA

    Prof. Massimo Iorizzo

  3. University of Agriculture in Krakow, Krakow, Poland

    Dariusz Grzebelus

  4. Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Krakow, Poland

    Rafal Baranski

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Cavagnaro, P.F., Iorizzo, M. (2019). Carrot Anthocyanin Diversity, Genetics, and Genomics. In: Simon, P., Iorizzo, M., Grzebelus, D., Baranski, R. (eds) The Carrot Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-030-03389-7_15

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