Abstract
‘Hongyang’ is a red fleshed kiwifruit with high anthocyanin content. In this study, we mainly investigated effects of different temperatures (25 and 0°C) on anthocyanin biosynthesis in harvested kiwifruit, and characterized the genes encoding key enzymes involved in anthocyanin metabolism, as well as evaluated the mode of the action, by which low temperature regulates anthocyanin accumulation in ‘Hongyang’ kiwifruit during storage period. The results showed that low temperature could effectively enhance the anthocyanin accumulation of kiwifruit in the end of storage period (90 days), which related to the increase in mRNA levels of ANS1, ANS2, DRF1, DRF2, and UGFT2. Moreover, the transcript abundance of MYBA1-1 and MYB5-1, the genes encoding an important component of MYB–bHLH–WD40 (MBW) complex, was up-regulated, possibly contributing to the induction of specific anthocyanin biosynthesis genes under the low temperature. To further investigate the roles of AcMYB5-1/5-2/A1-1 in regulation of anthocyanin biosynthesis, genes encoding the three transcription factors were transiently transformed in Nicotiana benthamiana leaves. Overexpression of AcMYB5-1/5-2/A1-1 activated the gene expression of NtANS and NtDFR in tobacco. Our results suggested that low temperature storage could stimulate the anthocyanin accumulation in harvested kiwifruit via regulating several structural and regulatory genes involved in anthocyanin biosynthesis.
Highlights
Anthocyanins are one of the most important plant pigments and usually accumulate in specific plant tissues, such as leaves, roots, fruits, and flowers, contributing to their red, blue, purple and dark color
Anthocyanin is preferentially accumulated in the center of ‘Hongyang’ fruit (Figure 1A), which makes it is more attractive for customers
We found that anthocyanin content gradually increased in ‘Hongyang’ kiwifruit along with the increase in solids content (SSC) and decrease in firmness during storage under both room and low temperatures (Figure 1)
Summary
Anthocyanins are one of the most important plant pigments and usually accumulate in specific plant tissues, such as leaves, roots, fruits, and flowers, contributing to their red, blue, purple and dark color. As an important secondary plant metabolite, anthocyanins have many functions in plants, ranging from the resistance to UV, light and pathogen to the attraction of pollinators and seed dispersers for reproduction (Ubi et al, 2006; Jaakola, 2013). Anthocyanins have been extensively used in food to improve human health because of their specific function in antioxidant activity, such as prevention of heart disease and anticancer activity (He and Giusti, 2010). Some fruits, such as apple and pears, lose pre-harvest colors during inappropriate storage condition due to decreased ability to accumulate anthocyanin (Steyn et al, 2004). Exploring the regulating mechanism of anthocyanins biosynthesis in fruits has biologically interesting and economically significance
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
