Liu YL, Che F, Wang LX, Meng R, Zhang XJ, Zhao ZY (2013) Fruit coloration and anthocyanin biosynthesis in non-red and red apples ( Malus × domestica Borkh.) after bag removal. Huang CH, Yu B, Teng YW, Su J, Shu Q, Cheng ZQ, Zeng LQ (2009) Effects of fruit bagging on coloring and related physiology, and qualities of red Chinese sand pears during fruit maturation. Ju ZG (1998) Fruit bagging, a useful method for studying anthocyanin synthesis and gene expression in apples.
#Granny smith apple color skin
Reay PF, Lancaster JE (2001) Accumulation of anthocyanins and quercetin glycosides in ‘Gala’ and ‘Royal Gala’ apple fruit skin with UV-B–vis irradiation: modifying effects of fruit maturity, fruit side, and temperature. Sci Hortic 90:31–41īan Y, Kondo S, Ubi BE, Honda C, Bessho H, Moriguchi T (2009) UDP-sugar biosynthetic pathway: contribution to cyaniding 3-galactoside biosynthesis in apple skin. Marais E, Jacobs G, Holcroft DM (2001) Colour response of ‘Cripps’ Pink’ apples to postharvest irradiation is influenced by maturity and temperature. Mol J, Grotewold E, Koes R (1998) How genes paint flowers and seeds. Ubi BE (2004) The genetics of anthocyanin reddening in apple fruit skin. Iglesias I, Salvia J, Torguet L, Cabus C (2002) Orchard cooling with over tree microspinkler irrigation to improve fruit colour and quality of ‘Topred Delicious’ apples. Rudell DR, Mattheis JP (2002) Methyl jasmonate enhances anthocyanin accumulation and modifies production of phenolics and pigments in ‘Fuji’ apples. Strissel T, Halbwirth H, Hoyer U, Zistler C, Stich K, Treutter D (2005) Growth-promoting nitrogen nutrition affects flavonoid biosynthesis in young apple ( Malus domestica Borkh.) leaves. J Sci Food Agric 87:593–599Ĭhen CS, Zhang D, Wang YQ, Li PM, Ma FW (2012) Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples. Veberic R, Zadravec P, Stampar F (2007) Fruit quality of ‘Fuji’ apple ( Malus × domestica Borkh) strains. Li HH, Flachowsky H, Fischer TC, Hanke MV, Forkmann G, Treutter D, Schwab W, Hoffmann T, Szankowski I (2007) Maize Lc transcription factor enhances biosynthesis of anthocyanins, distinct proanthocyanidins and phenylpropanoids in apple ( Malus × domestica Borkh.). Treutter D (2001) Biosynthesis of phenolic compounds and its regulation in apple. Lancaster JE (1992) Regulation of skin color in apples. In: Janick J, Moore JN (eds) Fruit breeding. Janick J, Cummins JN, Brown SK, Hemmat M (1996) Apples.
Saure MC (1990) External control of anthocyanin formation in apple: a review. And the higher expression of MdDFR, MdANS, MdUFGT, MdMYB10 and MdBHLH33 genes could enhance anthocyanin accumulation on ‘Granny Smith’ apples. Our results suggested that ‘Granny Smith’ apples, in the special growing conditions of the Loess Plateau region of China, had the potential ability of coloration.
While in the non-bagged apples, little anthocyanins were found and the expression of those genes showed low levels and remained stable. The transcription level of MdMYB10 and MdBHLH33 was markedly up-regulated and peaked at 1 day. After bag removal, the expression of MdDFR, MdANS and MdUFGT increased sharply within 7 days. The concentrations of catechin and procyanidin B2 in bagged apples also noticeably decreased, while the concentration of epicatechin increased. Cyanidin 3- O-galactoside accounted for most of the total anthocyanin contents and significantly accumulated within 7 days, along with the concentrations of chlorophylls and carotenoids significantly decreasing.
The results indicated that two types of anthocyanins (i.e., cyanidin 3- O-galactoside and cyanidin 3- O-arabinoside) could be detected in the skin of ‘Granny Smith’ apples after bag removal. In order to clarify the reasons for the color formation, we measured and analyzed the changes in anthocyanins, phenolic compounds and expression of the key anthocyanin biosynthetic and regulatory genes in the colored process of ‘Granny Smith’ apples. In the Loess Plateau region of China, it was discovered that the famous green-skinned apple cultivar ‘Granny Smith’ could rapidly turn red following bag removal.
0 kommentar(er)
