Abstract
Dihydroflavonol reductase (DFR) activity and its relationships with the accumulation of free procyanidin (including catechin and methanol-soluble procyanidin), bound procyanidin (methanol-nonsoluble procyanidin), quercetin glycosides and anthocyanin in fruit peel of red (‘Delicious’) and nonred (‘Golden Delicious’ and ‘Indo’) fruited cultivars were studied. DFR activity was higher in the red fruited cultivar than that in nonred fruited cultivars. ‘Golden delicious’ and ‘Indo’ also contained relatively high DFR activity, although they did not accumulate anthocyanin. When no anthocyanin was accumulated in the fruit of ‘Delicious’ during fruit enlargement stage, DFR activity was also detected in the fruit peel. Free and bound procyanidin and quercetin glycosides were detected in fruit from all the three cultivars, and no differences in free procyanidin and quercetin glycosides concentrations existed among fruits from the three cultivars. However, the fruits of ‘Golden Delicious’ and ‘Indo’ contained more bound procyanidin than fruits of ‘Delicious’. When the fruits were bagged on June 10, DFR activity was absent, and flavonoids were not detectable in fruit peel before bag removal. When bags were removed on the July 30 DFR level, free and bound procyanidin concentration increased significantly, but there was no anthocyanin accumulation. However, when the bags were removed on September 10, anthocyanin accumulated rapidly, corresponding to an increase in DFR activity and other phenolics. There was no difference in anthocyanin accumulation at harvest between bagged fruit and control, or between bagged fruit with early or late bag removal.
Published Version
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