Identification of Molecular Marker Based on MYB Transcription Factor for the Selection of Indonesian Fine Cacao (Theobroma cacao L.)

Main Article Content

Lukita Devy
Indah Anita-Sari
Tengku Imam Saputra
Agung Wahyu Susilo
Ade Wachjar
. Sobir


Indonesia is the third largest cacao (Theobroma cacao L.) producer in the world and also well-known for its fine cacao varieties (Java fine-flavor cacao). Indonesian fine cacao breeding program will be accelerated by early detection of its specific trait through the use of molecular marker. One of the traits thatcould differentiate fine and bulk cacao, in this case Criollo and Forastero, respectively, is the pod color. Previous research reported that MYB transcription factor gene regulated cacao pod color and was able to differentiate Criollo from Forastero. The gene involved in the control of plant-specific processes including primary and secondary metabolism, cell fate and identity, developmental processes and responses to biotic and abiotic stresses. This research aimed to identify the diversity of Indonesian fine and bulk cacao based on MYB nucleotide sequence fragments. Identification of the MYB nucleotide sequence was conducted by DNA isolation from cacao leaves and specific primer design based on two cacao MYB transcription factor ene accessions. These primers were used to evaluate the diversity of three Indonesian fine cacao (DRC 16, PNT 16, and ICCRI 01) and two bulk cacao (PA 191 and ICCRI 03) clones. The cluster analysis showed that this specific primer is similar to other MYB gene accessions in Malvaceae family (Theobroma, Herrania, Gossypium). It is also able to differentiate bulk and fine cacao in accordance to their pedigree. The primer developed in this study could be used for further analysis of Indonesian fine cacao molecular marker.

Article Details

How to Cite
Devy, L., Anita-Sari, I., Imam Saputra, T., Wahyu Susilo, A., Wachjar, A., & Sobir, . (2018). Identification of Molecular Marker Based on MYB Transcription Factor for the Selection of Indonesian Fine Cacao (Theobroma cacao L.). Pelita Perkebunan (a Coffee and Cocoa Research Journal), 34(2), 59-68.
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).