A study of the molecular mechanism of epidermal stripe formation and regulation in the 'Red Zaosu' pear fruit
The skin of the 'Red Zaosu' pear fruit changes color as it matures, starting off as a reddish hue and developing light red to yellowish green stripes. These stripes eventually intertwine with the remaining red areas to create the overall color of the fruit. In this study, we focused on three key stages of color change in the pear: 65 days after flowering (when light red shifts to yellow-green), 85 days after flowering (when yellow-green becomes prominent), and 105 days after flowering (when the color stabilizes). Samples were taken from different regions of the fruit skin at each stage and analyzed for transcriptome data.The main goal was to understand the genetic changes in the skin of 'Red Zaosu' pears during color development and how metabolic pathway genes influence this process. We also aimed to identify the key genes responsible for producing different colors in the fruit. This research will help us better understand the molecular mechanisms behind the formation of stripes in 'Red Zaosu' pears, laying the groundwork for selecting and breeding red-skinned pear varieties.