Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature

文献类型： 外文期刊

第一作者： Niu, Junping

作者： Niu, Junping;Zhang, Guojing;Zhang, Wenting;Li, Pengmin;Ma, Fengwang;Goltsev, Vasilij;Sun, Shan;Wang, Jinzheng

作者机构：

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）

ISSN： 2045-2322

年卷期： 2017 年 7 卷

页码：

收录情况： SCI

摘要： Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 degrees C compared with 20 degrees C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 degrees C. The concentrations of anthocyanins were higher at 35 degrees C on day 5 but then decreased to lower values on day 9 compared with that at 20 degrees C. Furthermore, high temperature (35 degrees C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction between anthocyanin and hydrogen peroxide, hardly changed at 20 degrees C but was significantly increased at 35 degrees C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60-70% was enzymatically degraded on day 9 when the temperature increased from 20 degrees C to 35 degrees C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation.

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