Abstract
Light dependent anthocyanin accumulation contributes to the red pigmentation of the fruit skin of mango (Mangifera indica L.). Light-independent pigmentation has also been reported, but remains poorly characterized. In this study, the pigmentation patterns in the skin of two red mango cultivars, ‘Ruby’ and ‘Sensation’, were evaluated. Metabolomic profiling revealed that quercetin-3-O-glucoside, cyanidin-3-O-galactoside, procyanidin B1, and procyanidin B3 are the predominant flavonoid compounds in the skin of ‘Ruby’ and ‘Sensation’ fruit. Young fruit skin mainly accumulates flavonol and proanthocyanidin, while anthocyanin is mainly accumulated in the skin of mature fruit. Bagging treatment inhibited the biosynthesis of flovonol and anthocyanin, but promoted the accumulation of proanthocyanidin. Compared with ‘Sensation’, matured ‘Ruby’ fruit skin showed light red pigmentation at 120 days after full bloom (DAFB), showing a light-independent anthocyanin accumulation pattern. However, the increase of anthocyanin concentration, and the expression of key anthocyanin structural and regulatory genes MiUFGT1, MiUFGT3, and MiMYB1 in the skin of bagged ‘Ruby’ fruit versus ‘Sensation’ at 120 DAFB was very limited. There was no mutation in the crucial elements of MiMYB1 promoter between ‘Ruby’ and ‘Sensation’. We hypothesize that the light-independent anthocyanin accumulation in the skin of mature ‘Ruby’ fruit is regulated by plant hormones, and that ‘Ruby’ can be used for breeding of new more easily pigmented red mango cultivars.
Highlights
IntroductionMango (Mangifera indica L.) is one of the most popular tropical fruits in the world and is often referred to as the ‘king of fruits’ [1]
Fruit color is an important index of fruit quality, and normally red-colored mango fruits are preferred by the customers [2]
In purple head Chinese cabbage cultivar 11S91, a large deletion in intron 1 of gBrMYB2 increases the expression of BrMYB2, causing purple pigmentation in the head of Chinese cabbage [30]. All these results indicated light-independent anthocyanin biosynthesis in plants is highly relevant to MYB
Summary
Mango (Mangifera indica L.) is one of the most popular tropical fruits in the world and is often referred to as the ‘king of fruits’ [1]. Fruit color is an important index of fruit quality, and normally red-colored mango fruits are preferred by the customers [2]. The red color of mango fruit is due to the accumulation of anthocyanin, and the major components of anthocyanin in mango are cyanidin 3-O-galactoside and 7-O-methylcyanidin 3-O-β-D galactopyranoside [3,4]. Anthocyanin is water soluble pigment, derived from a branch of the flavonoid biosynthesis pathway. A number of anthocyanin biosynthetic genes in mango have been isolated, including PAL (phenylalanine ammonia-lyase), CHS (chalcone synthase), CHI (chalcone isomerase), F3H (flavanone 3-hydroxylase), F3’H
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