Map‐based cloning of the pear gene MYB114 identifies an interaction with other transcription factors to coordinately regulate fruit anthocyanin biosynthesis

Summary Red fruits are popular and widely accepted by consumers because of an enhanced appearance and enriched anthocyanins. The molecular mechanism of anthocyanin regulation in red‐skinned pear ( Pyrus ) has been studied, and the genes encoding the biosynthetic steps and several transcription factors ( TF s) have been characterized. In this study, a candidate R2R3 MYB TF , Py MYB 114 , was identified by linkage to the quantitative trait loci ( QTL ) for red skin color on linkage group 5 in a population of Chinese pear ( Pyrus bretschneideri ). The function of Py MYB 114 was verified by transient transformation in tobacco ( Nicotinana tabacum ) leaves and strawberry ( Fragaria ) and pear fruits, resulting in the biosynthesis of anthocyanin. Suppression of Py MYB 114 could inhibit anthocyanin biosynthesis in red‐skinned pears. The ERF / AP 2 TF Py ERF 3 was found to interact with Py MYB 114 and its partner Pyb HLH 3 to co‐regulate anthocyanin biosynthesis, as shown by a dual luciferase reporter system and a yeast two‐hybrid assay. In addition, the transcript abundance of Py MYB 114 and Py MYB 10 were correlated, and co‐transformation of these two genes into tobacco and strawberry led to enhanced anthocyanin biosynthesis. This interaction network provides insight into the coloration of fruits and the interaction of different TF s to regulate anthocyanin biosynthesis.