Gene for increasing fruit setting rate and application thereof

Abstract

The invention belongs to the technical field of genetic engineering and discloses a gene for increasing fruit setting rate and application thereof. The gene is Tkn4, the sequence of the gene is as shown in SEQ ID No. 1, the nucleotide sequence length of the gene is 1080 nucleotides, and the amino acid length of the gene is 335 amino acid residues. Compared with the fruit setting rate of wild tomato fruits, the fruit setting rate of the transgenic tomato fruits processed by the gene is increased evidently. Results show that the gene and a eukaryotic recombinant vector can evidently increase thefruit setting rate. The fruit setting rate is increased by a transgenic method. The gene obtained through genetic engineering cloning has important theoretical significance and actual application value in the regulating of a fruit setting process and the increasing of fruit yield.

Description

technical field [0001] The invention belongs to the technical field of genetic engineering, and in particular relates to a gene for improving fruit setting rate and its application. Background technique [0002] The fruit set rate of the fruit refers to the percentage of the number of fruit to the total number of flowers, which determines the yield of the fruit. The natural fruit setting rate, also known as the natural fruit setting rate, is the percentage of the actual fruiting number of plants in the total flowering number in the natural state. The fruit setting rate is generally counted at the time of harvest, and sometimes it is also counted during a certain period of fruit development, such as early physiological fruit drop, pre-harvest fruit drop, abnormal fruit drop, etc. During the process of tomato flowering and fruiting, incomplete pollination and fertilization, poor external environmental conditions or improper cultivation management often cause flower and fruit ...

AI Technical Summary

Problems solved by technology

[0009] The fruit setting rate of tomato is mainly improved through artificial physical treatment. There are relatively large human factors in the treatment method, which makes the result unstable; secondly, artificial application of growth regulators may have other effects on tomato plants. For example, the tomato flavor, taste and storage time may be reduced; finally, the use of artificial pollination and the application of plant growth regulators will increase the labor cost and economic cost of planting

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