文献类型： 外文期刊

作者： Huang, Zhenyu ¹ ; Wang, Qihai ¹ ; Xia, Lehan ¹ ; Hui, Jingtao ² ; Li, Jiaxiu ¹ ; Feng, Yibin ¹ ; Chen, Yuling ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China

2.Xinjiang Acad Agr Sci, Comprehens Testing Ground, Urumqi 830012, Xinjiang, Peoples R China

关键词： Prunus armeniaca L.; ZFRI-CAAS; Pigments; Signal molecules; Maturity

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2019 年 248 卷

页码：

收录情况： SCI

摘要： Anthocyanins, of which the accumulation in some plants is enhanced by sugars, play an important role in peel color variation. The relationship between sugar content and anthocyanin accumulation in apricot fruit has been rarely reported. In the present study, we explored anthocyanin accumulation patterns and its effect on peel color, and analyzed the relationship between sugar content and anthocyanin in 11 apricot cultivars (Prunus armeniaca L.) during fruit ripening. Two kinds of anthocyanins, cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside, were detected in yellow- and orange-peeled cultivars, but not in green- and white-peeled cultivars. The former anthocyanin was the major fruit component and presented in higher content than the latter in all tested cultivars. Fruit with higher anthocyanin content always developed red blush on the skin. The anthocyanin content increased and reached the maximum at fruit commercial or physiological ripening stage and determined skin color of fruit along with increasing carotenoid and decreasing chlorophyll content during ripening. Sugars (sucrose, glucose, fructose, and sorbitol), which may act as signal molecules in anthocyanin synthesis, followed a similar content pattern during fruit ripening and were significantly correlated with anthocyanin content in red-blushed cultivars, but weakly correlated in non-blushed cultivars.