Relationship between Sucrose Metabolism and Anthocyanin Biosynthesis During Ripening in Chinese Bayberry Fruit

文献类型： 外文期刊

第一作者： Shi, Liyu

作者： Shi, Liyu;Shao, Jiarong;Chen, Wei;Yang, Zhenfeng;Cao, Shifeng;Zheng, Yonghua;Jiang, Yueming

作者机构：

关键词： anthocyanins;Chinese bayberry;glucose;fructose;sucrose

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Two cultivars of Chinese bayberry fruit cvs 'Dongkui' and 'Biqi' with five different ripening stages were used to investigate the relationship between anthocyanin biosynthesis and sugar metabolism during fruit development. The results showed that anthocynin accumulated with the increased ripening stage in both of the two cultivars of bayberries. As compared to 'Biqi' fruit, a higher level of anthocyanin content was observed in 'Dongkui' fruit due to the increased expression of anthocyanin biosynthetic and regulatory genes especially MrCHI, MrDFR1, MrANS, and MrMYB1. Meanwhile, 'Dongkui' fruit also experienced higher levels of soluble sugars including sucrose, glucose, and fructose and expression of genes such as MrSPS 1, MrSPS2, MrSPS3, Mr1NV1, MrINV2, and MrINV3 involved in sugar metabolism. Correlation analysis showed anthocyanin content had a significant relationship with all the three soluble sugars in bayberry fruit. Therefore, our results suggested that the higher anthocyanin content in 'Dongkui' fruit might be associated with its increased levels of soluble sugars.

分类号： R15`S

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