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Floral Response to Heat: A Study of Color and Biochemical Adaptations in Purple Chrysanthemums

文献类型： 外文期刊

作者： Wang, Fenglan 1 ; Li, Zhimei 1 ; Wu, Qing 1 ; Guo, Yanhong 1 ; Wang, Jun 1 ; Luo, Honghui 1 ; Zhou, Yiwei 2 ;

作者机构： 1.Zhongkai Univ Agr & Engn, Coll Hort & Landscape Architecture, Guangzhou 510408, Peoples R China

2.Guangdong Acad Agr Sci, Environm Hort Res Inst, Guangdong Key Lab Ornamental Plant Germplasm Innov, Guangzhou 510640, Peoples R China

关键词： chrysanthemum; high temperature; flower color; anthocyanin; biosynthesis; degradation

期刊名称：PLANTS-BASEL （ 影响因子：4.0； 五年影响因子：4.4 ）

ISSN： 2223-7747

年卷期： 2024 年 13 卷 13 期

页码：

收录情况： SCI

摘要： Chrysanthemums are among the world's most popular cut flowers, with their color being a key ornamental feature. The formation of these colors can be influenced by high temperatures. However, the regulatory mechanisms that control the fading of chrysanthemum flower color under high-temperature stress remain unclear. This study investigates the impact of high temperatures on the color and biochemical responses of purple chrysanthemums. Four purple chrysanthemum varieties were exposed to both normal and elevated temperature conditions. High-temperature stress elicited distinct responses among the purple chrysanthemum varieties. 'Zi Feng Che' and 'Chrystal Regal' maintained color stability, whereas 'Zi Hong Tuo Gui' and 'Zi lian' exhibited significant color fading, particularly during early bloom stages. This fading was associated with decreased enzymatic activities, specifically of chalcone isomerase (CHI), dihydroflavonol 4-reductase (DFR), and anthocyanidin synthase (ANS), indicating a critical period of color development under heat stress. Additionally, the color fading of 'Zi Lian' was closely related to the increased activity of the peroxidase (POD) and polyphenol oxidase (PPO). Conversely, a reduction in beta-glucosidase (beta G) activity may contribute significantly to the color steadfastness of 'Zi Feng Che'. The genes Cse_sc027584.1_g010.1 (PPO) and Cse_sc031727.1_g010.1 (POD) might contribute to the degradation of anthocyanins in the petals of 'Zi Hong Tuo Gui' and 'Zi Lian' under high-temperature conditions, while simultaneously maintaining the stability of anthocyanins in 'Zi Feng Che' and 'Chrystal Regal' at the early bloom floral stage. The findings of this research provide new insights into the physiological and biochemical mechanisms by which chrysanthemum flower color responds to high-temperature stress.

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