Influence of color bagging on anthocyanin and sugar in bayberry fruit

文献类型： 外文期刊

第一作者： Li, Xiaobai

作者： Li, Xiaobai;Li, Sun;Yu, Zheping;Zhang, Yang;Qi, Xingjiang;Zhang, Shuwen;Yang, Han;Qi, Xingjiang;Wu, Yuyong;Ying, Zhengzheng

作者机构：

关键词： Bayberry; Color bagging; Light quality; Fruit quality

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN： 0304-4238

年卷期： 2025 年 345 卷

页码：

收录情况： SCI

摘要： Fruit bagging is a prevalent technique in fruit production to enhance quality and protect fruits from various biotic and abiotic stresses. In this study, we employed bags of different colors (red, yellow, blue, green, and transparent as CK) to investigate their impacts on bayberry fruit quality. The red bag raised the most red light by 28.61 % and slightly elevated blue light by 7.55 %. Conversely, the blue bag filtered out nearly half (48.78 %) of photosynthetic irradiance, resulting in the lowest photosynthetic irradiance (1379.87 mW), despite increasing blue light by 24.71 %. As a result, the red bag led to the highest accumulation of anthocyanins and soluble sugars, while the blue bag resulted in the least accumulation of these compounds. Similarly, the red bag resulted in the highest level of gene expressions essential for anthocyanin biosynthesis, including MrCHS, MrCHI, MrF3H, MrDFR1, MrANS, MrUFGT, as well as the transcriptional factor, MrMYB1, along with genes crucial for sugar biosynthesis such as MrSPS1, MrSPS2, and MrINV1. In contrast, the blue bag resulted in the lowest expression levels of these genes. The results suggest that increased red light improves bayberry fruit quality, whereas low photosynthetic irradiance is detrimental. Therefore, red bagging could be adopted in bayberry production to improve fruit quality, while bags with poor light transmittance should be avoided.

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