Strawberry Anthocyanins Research Articles

The Genome-Wide Identification of the Dihydroflavonol 4-Reductase (DFR) Gene Family and Its Expression Analysis in Different Fruit Coloring Stages of Strawberry.

Dihydroflavonol 4-reductase (DFR) significantly influences the modification of flower color. To explore the role of DFR in the synthesis of strawberry anthocyanins, in this study, we downloaded the CDS sequences of the DFR gene family from the Arabidopsis genome database TAIR; the DFR family of forest strawberry was compared; then, a functional domain screen was performed using NCBI; the selected strawberry DFR genes were analyzed; and the expression characteristics of the family members were studied by qRT-PCR. The results showed that there are 57 members of the DFR gene family in strawberry, which are mainly expressed in the cytoplasm and chloroplast; most of them are hydrophilic proteins; and the secondary structure of the protein is mainly composed of α-helices and random coils. The analysis revealed that FvDFR genes mostly contain light, hormone, abiotic stress, and meristem response elements. From the results of the qRT-PCR analysis, the relative expression of each member of the FvDFR gene was significantly different, which was expressed throughout the process of fruit coloring. Most genes had the highest expression levels in the full coloring stage (S4). The expression of FvDFR30, FvDFR54, and FvDFR56 during the S4 period was 8, 2.4, and 2.4 times higher than during the S1 period, indicating that the DFR gene plays a key role in regulating the fruit coloration of strawberry. In the strawberry genome, 57 members of the strawberry DFR gene family were identified. The higher the DFR gene expression, the higher the anthocyanin content, and the DFR gene may be the key gene in anthocyanin synthesis. Collectively, the DFR gene is closely related to fruit coloring, which lays a foundation for further exploring the function of the DFR gene family.

Extracting strawberry anthocyanins, testing different variables

Extracting strawberry anthocyanins, testing different variables

FaMYB6-like negatively regulates FaMYB10-induced anthocyanin accumulation during strawberry fruit ripening

Anthocyanins are one of the essential compounds affecting the quality of strawberry fruit. Several R2R3-MYB transcription factors have been well characterized as the anthocyanin activators in strawberry. However, we still lack valuable information on how R2R3-MYB repressors regulate strawberry anthocyanin accumulation. Here, we cloned a novel R2R3-MYB gene, FaMYB6-like, and characterized its repressive role during anthocyanin accumulation. FaMYB6-like encodes a nuclear localization protein, which was clustered into the FaMYB1-like type repressor clade in phylogenetic analysis. FaMYB6-like showed high expressions in anthocyanin-accumulating fruit and low transcript abundance in flowers, vegetative tissues, and early development stages of fruit. Transient overexpression of FaMYB6L-like repressed the expression of anthocyanin biosynthetic and transport genes, and reduced anthocyanin content in postharvest strawberry fruit. Transgenic tobacco lines overexpressing FaMYB6-like displayed a reduction in petal pigmentation. Overexpression of FaMYB6L-like in white-fleshed strawberry inhibited anthocyanin accumulation induced by FaMYB10. Protein interaction and promoter activation assays revealed that FaMYB6-like repressed the activation of target gene promoters by FaMYB10-FabHLH3 activation complex via its interaction with FabHLH3. Additionally, FaMYB6-like promoter activity can be activated by FaMYB10-FabHLH3 complex. Taken together, our study revealed that FaMYB6-like acted as a transcriptional repressor involved in an ‘activator-and-repressor’ feedback regulation mechanism for maintaining the balance of anthocyanin concentrations.

Influence of freeze-drying parameters on the content of polyphenols and anthocyanins in strawberries

Strawberry berries are a valuable product rich in vitamins, anthocyanins, and polyphenolic compounds that have antioxidant effects on human health. However, due to the deterioration and seasonal availability, the issue of their long-term storage is highly relevant. Freeze-drying, a modern preservation method, preserves their properties during storage. Since the drying process can affect the appearance, nutrient content, and antioxidant activity of berries, the purpose of this study was to investigate the effects of freeze-drying parameters on the content of anthocyanins and polyphenols in Albion variety strawberries. The heating temperatures of the freeze-drying were 35°C, 40°C, 45°C, and 50°C, and the sublimation process times were 18, 20, and 22 hours. Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying. These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease. Similarly, polyphenol content decreased by 3.9%, while the strawberries maintained strong antioxidant activity.

Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries.

Anthocyanins are a major group of plant pigments that have antioxidant activities. Pigments play a major role in human health and have attracted a lot of attention globally. Many factors affect anthocyanin yields, such as solvent type, incubation time, solvent-to-sample ratio, sample type, and temperature. The first parameter was tested, and the rest were considered constant in this experiment. A total of nine organic and water-based solvents (methanol and chloroform: methanol, acetone, ethanol, water) and their combinations were compared to extract anthocyanins from freshly-pureed strawberries. Solvents changed anthocyanin yield, color parameters, and profile. The color parameters of a* values lower than 30, L* values higher than 85, hue angle more than 40, and chroma less than 30 indicated some color degradation in strawberry anthocyanins. Therefore, the best solvents for anthocyanin assessment were methanol and methanol: water. The second-best solvent was the pH differential buffers. Other solvents such as ethanol, chloroform: methanol, water, and water-based solvents extracted considerable amounts of anthocyanins; however, they showed some degree of color degradation, evidenced by the color parameters. Acetone did not yield a stable extract which degraded over 48 h of storage at 4 °C. The extraction solvent determined the main anthocyanin of the anthocyanins profile. Pelargonidin was the major anthocyanin in chloroform: methanol solvent, while delphinidin was dominant in all other solvents.

Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos

Anthocyanin-rich strawberry model solutions were co-pigmented with rooibos phenolics to enhance color and heat stability. The addition of green and fermented rooibos extracts at pigment-to-co-pigment molar ratios of 1:10, 1:50, and 1:100 pelargonidin-3-glucoside equivalents: orientin equivalents induced hyper- and bathochromic shifts at room temperature and during thermal processing at 80 °C for an hour. Co-pigmentation effects on hyperchromic shift were up to 96%, and bathochromic shift reached 19 nm when adding flavonoid-rich fractions of green rooibos phenolics. Following the co-pigmentation tests with rooibos extracts, selected pure phenolic co-pigments were tested for their monomeric contribution to the observed co-pigmentation effects. Orientin was identified as a potent co-pigment for pelargonidin-3-glucoside, showing stronger co-pigmentation effects than that of its aglycon luteolin. Additionally, orientin had the most pronounced bathochromic shift in heat-treated solutions. Rooibos extracts, particularly flavonoid-rich fractions composed of luteolin, apigenin, and quercetin glycosides, are suggested as color enhancers and stabilizers for strawberry products.

Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation

Copigmentation effects of aspartic acid, proline and valine on individual anthocyanins in strawberry juice (SJ) were investigated during heating at 90, 105 and 150 °C. Aspartic acid increased (4.5–45.6%) total anthocyanin stability at all temperatures, while proline and valine had no effect at 90 °C but reduced (2.2–19.4%) stability at 150 °C. At 90 °C, aspartic acid and valine caused the highest Amax. Evaluating changes in individual anthocyanin contents, Amax, colour density and polymeric colour of SJs together revealed that aspartic acid had copigmentation effects on pelargonidin-3-glucoside and pelargonidin-3-rutinoside, whereas valine on pelargonidin-3-glucoside and cyanidin-3-glucoside. At 105 °C, all amino acids increased (7.9–33.1%) stabilities of pelargonidin-3-glucoside, pelargonidin-3-rutinoside, Amax and colour density all of which together pointed out the copigmentation. At 150 °C, interactions between “aspartic acid-pelargonidin-3-glucoside,” “proline-pelargonidin-3-rutinoside” and “valine-pelargonidin-3-rutinoside” resulted in high colour density. Thus, among these amino acids, selection should be based on the heating temperature and anthocyanin profile of the product.

Enhancement of color stability in strawberry nectar during storage

Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the effect of citric acid as an alternative to ascorbic acid to adjust strawberry nectar pH. Several additions were also used as co-pigment sources to enhance color stability during a five-month dark storage period at ambient temperatures. The results showed that citric acid increased the stability of total and monomeric anthocyanin and reduced the formation of polymeric color. The fortification of the strawberry nectar with 0.2% green tea extract, 3% hot rosella extract, and 0.5% low-methoxyl pectin in the presence of citric acid led to enhance strawberry nectar color, high stability, and reduce anthocyanin degradation.

Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin.

Strawberry by-products were explored as sources of anthocyanins for the extraction of natural colorants in the development of new value-added products for the food industry. For this purpose, the stability of strawberry anthocyanin extracts was evaluated for color and total anthocyanin content. The anthocyanins were encapsulated with inulin to protect them from processing at high temperatures and exposure to light. Microcapsules were obtained by two drying processes (spray and freeze drying) in order to study their use as coloring ingredients for their use in the food industry. Thermal (using the response surface methodology - RSM) and light stability tests were performed, simulating long-term processing and food storage. Antioxidant activity, total anthocyanin content and color analysis were quantified using several methods, and the microcapsules were characterized using scanning electron microscopy. Anthocyanins and their derivatives were identified by high resolution mass spectrometry. The strawberry extracts showed high antioxidant capacity and total anthocyanin content. The RSM of the thermal stability test showed that temperature is the variable with the most significant effect on color stability and total anthocyanin content. The anthocyanins showed more stability at 50°C/60 min, 57°C/102 min, 93°C/18 min and with up to 8 days of light. Microencapsulation of the strawberry extracts with inulin obtained by spray and freeze drying improved the stability of anthocyanins. The spray drying process can offer better applications for the food industry due to the more regular shape of the microcapsules, which supports the potential use of strawberry by-products as coloring ingredients for application in the food industry. This study can serve as a technical reference for the development of anthocyanin microcapsules with inulin from strawberry by-products obtained by spray drying, resulting in stable natural colorants to be used as ingredients in the food industry.

Anthocyanins and catechins in the berries of new strawberry cultivars grown in the conditions of the Orel region

The results of the study of 20 new strawberry cultivars grown in the conditions of the Central part of Russia (Orel region), according to the content of anthocyanins, catechins and the total number of polyphenols in berries, are presented. Anthocyanins and catechins are representatives of the main group of phenolic compounds, flavonoids that have a therapeutic and preventive effect on the human body. The purpose of the research is to identify the best genotypes for breeding for an improved chemical composition of berries. The determination of phenolic compounds was carried out by the photometric method. The content of anthocyanins in strawberries varied depending on the cultivar to an average degree (V=16.3%) and amounted to 51.1±1.9 mg/100 g with a range of variation from 40.1 to 70.2 mg/100 g. A high content of anthocyanins (mg/100 g) was observed in Rusich (70.2), Solovushka (64.2), Darselect (62.5), Tsaritsa (59.5), Rubino civ (57.9), Sonata (55.4), Alpha (54.5), Honeoye (51.8). The average content of catechins in the berries of the studied group of cultivars also changed to an average degree (V=22.2%) from 71.4 to 174.6 mg/100 g with an average c value of 124.9±6.2 mg/100 g. The high content of catechins in berries was found in Rusich (136,2), Clery (132,0), Rubino civ (137,4), Sara (137,7), Vima Kimberly (139,5), Dezy (152,5), Sonata (164,9), Solovushka (168,2) and Alpha (174,6). There was no correlation between the accumulation of anthocyanins and catechins in strawberries (r=+0.149). According to the total number of polyphenols (more than 500 mg/100 g) in the berries, Alpha, Rusich, Solovushka, Dezy and Rubino civ are distinguished.

SUPERCRITICAL EXTRACTION OF LYOPHILIZED STRAWBERRY ANTHOCYANINS WITH PULSED ELECTRIC FIELDS PRETREATMENT

The lyophilized strawberry anthocyanins were extracted using a supercritical extraction (SE) process. The effect of pulsed electric fields (PEF) as pretreatment and the influence of the addition of ethanol as a cosolvent on the percentage of extraction yield (EY) and the total anthocyanin concentration (TAC) were analyzed. The effect of PEF was evaluated at 0.5 and 1.0 kV/cm, while the effect of the cosolvent was studied in mixtures of supercritical carbon dioxide - ethanol (SCCO2 + ethanol) at 1.6 and 3.3% by weight. The best results (% EY = 0.506, TAC = 0.428 g /100 g of lyophilized strawberry) were obtained with a PEF pretreatment of 1.0 kV cm-1, 3.3%wt. ethanol at 200 bar and 333.15 K. The experimental results of solubility were suitably adjusted with the Kumar and Johnston model. The maximum solubility (0.114 g/100 g of solvent mixture) was obtained at 300 bar and 313.15 K.

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage.

Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.

Visualizing the distribution of strawberry plant metabolites at different maturity stages by MALDI-TOF imaging mass spectrometry

This study aimed to visualize differences in the distribution of citric acid, soluble sugars, and anthocyanins in strawberries at four different maturity stages (green to red strawberries) by matrix-assisted laser desorption/ionization time-of-flight imaging mass spectrometry (MALDI-TOF IMS). Results demonstrated citric acid and sugars are evenly distributed in the entire fruit at all maturity stages, while most of anthocyanins are mainly located in the periphery of fruit with increased abundance in red strawberries, indicating a correlation with the colour attributes. Sugar in red strawberries (11.92 brix) increased by two-fold compared to the green ones (6.23 brix). Finally, absolute quantitation of each compound from HPLC analyses support the quantitative results from MALDI-TOF IMS. The results provide a deeper understanding in the changes and distribution of phytochemicals during the growth of strawberries, and demonstrates the usefulness of IMS for plant breeding and postharvest technology.

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems

Due to health-beneficial effects of polyphenols, their stability and bioaccessibility in strawberry puree as influenced by processing (thermal, pulsed electric field (PEF), high pressure processing (HPP)) and by combination with relatively protein-rich vegetable juice (kale) was investigated.Soluble strawberry anthocyanins decreased in the presence of kale, in a processing-dependent manner, likely due to interactions with kale proteins. In the strawberry-water-system, polyphenols increased after processing due to increased extraction, especially after thermal and PEF, while in the mix anthocyanins increased especially after HPP and PEF. Anthocyanin structure affected the ratio of free anthocyanins after the interaction. During gastric digestion, an increase in bioaccessible anthocyanins was observed, while during intestinal digestion it strongly diminished. Thermal, PEF and formulation of the mix reduced soluble protein fractions, as observed by decreasing SDS-PAGE band intensity. The proteins were easily digestible and after 15 min of gastric digestion, no bands appeared with an increase in TCA soluble peptides. Industrial relevanceWith the increase in health awareness and the changing on-the-go lifestyle, consumers demand convenient fruit and vegetable-based products with high nutritional and health-promoting content. Thus, utilization of alternative processing with minimal impact on the quality of fruit and vegetable juices is considered as a promising tool to deliver such high nutritional products, however, little is known about their effect on multi-component juice systems, where interactions between the different components can occur. Strawberries are the most commonly consumed berry type, delivering high quantities of polyphenols and therefore a representative polyphenol-rich model system. Kale is gaining increasing attention due to the nutritional profile, above others, it contains relatively (to other fruits and vegetables) high protein content, and therefore displays an interesting vegetable-based protein-rich model. A more in-depth understanding of the effect of alternative processing on polyphenol-protein interactions in these increasingly popular mixed systems (green smoothies) and the digestive fate of these potentially health-beneficial compounds is studied and provides new insights into designing functional products attractive for consumers.

Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection

Screening of strawberry anthocyanin composition and antioxidant capacities are important in the characterization and development of sources of natural colors. Here, Fragaria vesca (wild strawberry) and three commercial (cultivars ‘Elsanta’, ‘Korona’ and ‘Honeyoe’) and 14 non-commercial cultivars of Fragaria × ananassa Duch. were characterized in terms of anthocyanin content and composition, total phenolic content and antioxidant activities for two consecutive growing seasons. Twelve non-commercial strawberry cultivars had higher anthocyanin contents when compared to previous reports, varying between 1.13 and 1.89 g kg-1 fresh weight (fw) in total, with pelargonidin 3-O-glucoside as the major (50–90%) and cyanidin 3-O-glucoside as the second most abundant (1–47%) anthocyanins. Among the characterized cultivars, S 94 combined high antioxidant activities (4.6 mmol Trolox equivalents g-1 fw and 24.6 mmol Fe2+ g-1 fw on average for both years) and total anthocyanin (1.76 g kg-1 fw) and cyanidin 3-O-glucoside contents. Furthermore, the breeding potential of wild strawberry was highlighted as it had the highest antioxidant activity among tested cultivars and 44% of anthocyanins as cyanidin-3-O-glucoside. This study identified strawberry cultivars with traits desirable for colorants, which might guide future breeding programs for healthier strawberries.

The strawberry transcription factor FaRAV1 positively regulates anthocyanin accumulation by activation of FaMYB10 and anthocyanin pathway genes.

SummaryThe RAV (related to ABI3/viviparous 1) group of transcription factors (TFs) play multifaceted roles in plant development and stress responses. Here, we show that strawberry (Fragaria × ananassa) FaRAV1 positively regulates anthocyanin accumulation during fruit ripening via a hierarchy of activation processes. Dual‐luciferase assay screening of all fruit‐expressed AP2/ERFs showed FaRAV1 had the highest transcriptional activation of the promoter of FaMYB10, a key activator of anthocyanin biosynthesis. Yeast one‐hybrid and electrophoretic mobility shift assays indicated that FaRAV1 could directly bind to the promoter of FaMYB10. Transient overexpression of FaRAV1 in strawberry fruit increased FaMYB10 expression and anthocyanin production significantly. Correspondingly, transient RNA interference‐induced silencing of FaRAV1 led to decreases in FaMYB10 expression and anthocyanin content. Transcriptome analysis of FaRAV1‐overexpressing strawberry fruit revealed that transcripts of phenylpropanoid and flavonoid biosynthesis pathway genes were up‐regulated. Luciferase assays showed that FaRAV1 could also activate the promoters of strawberry anthocyanin biosynthetic genes directly, revealing a second level of FaRAV1 action in promoting anthocyanin accumulation. These results show that FaRAV1 stimulates anthocyanin accumulation in strawberry both by direct activation of anthocyanin pathway gene promoters and by up‐regulation of FaMYB10, which also positively regulates these genes.

Thermodynamic investigations of the copigmentation process between strawberry anthocyanins and rose petal polyphenols (Rosa damascena Mill.) at different temperatures

In this study the model systems between strawberry anthocyanins as pigment and rose polyphenols as copigment was investigated. The solutions were prepared from 1:2 to 1:10 pigment:copigment. The addition of increasing concentrations of rose petal polyphenols resulted in a gradual increase of hyperchromic effect. The absorption was determined at heating system from 20 to 50 oC and following cooling the same system from 50 to 20 oC. All calculated thermodynamic parameters were negative. The copigmentation reaction was determined as spontaneous, exothermic and thermally reversible.

Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

SummaryFreezing is one of the most well‐established food preservation technique that is used to prolong the shelf life and maintain the quality of strawberries. The aim of the present study was (i) to investigate the changes in polyphenols from fresh and frozen strawberries during in vitro digestion and (ii) to compare effects induced by individual quick freezing (IQF) and conventional freezing (CF). Spectrophotometric methods were used to determine total phenolics, flavonoids, anthocyanins and antioxidant capacity, whereas identification and quantification of major polyphenols were carried out using UPLC‐ESI‐MS/MS and HPLC‐PDA, respectively. The results showed that the bioaccessible amount of major anthocyanin from frozen strawberries, i.e., pelargonidin‐3‐glucoside, corresponding to 72–89% of the total anthocyanins, was significantly higher than that of fresh strawberries (10.8–13.3 and 5.8 μg g−1 sample, respectively; P < 0.05). Overall, the current study highlighted that freezing, independent of process type, i.e., IQF or CF, enhances the total amount of bioaccessible anthocyanins in strawberries.

Isolation of strawberry anthocyanin-rich fractions and their mechanisms of action against murine breast cancer cell lines.

The aim of this study was the evaluation of the effects of strawberry anthocyanin extract treatment on two in vitro models of murine breast cancer cell lines, in an attempt to detect a specific pathway (AMP-activated protein kinase or AMPK) through which strawberries exert their anticancer activity. The anticancer activity of purified anthocyanin extracts from an Alba cultivar on two murine cancer cell lines, N202/1A (with high levels of the HER2/neu oncogene) and N202/1E (with low levels of the HER2/neu oncogene), was evaluated after 48 and 72 h of treatment. The cell viability and apoptosis, intracellular ROS rates, and cell oxidative damage were assessed. Western blot assays were performed to analyze the expression of several proteins related to apoptosis, autophagy, metastasis, the oxidative status, mitochondrial functionality, and the AMPK pathway. This study demonstrated that the anthocyanin extract of Alba strawberry shows an antiproliferative effect on cancer cells, through the induction of apoptosis and oxidative stress, by stimulating different molecular pathways. This study is one of the first studies that have tried to deepen the understanding of a candidate pathway for the explanation of the effects of strawberry on cancer cells. A relationship between the AMPK pathway and the anticancer effects of strawberries was demonstrated.

Comparative Transcriptome Profiling Analysis of Red- and White-Fleshed Strawberry (Fragaria�ananassa) Provides New Insight into the Regulation of the Anthocyanin Pathway.

Anthocyanins are water-soluble pigments in plants. They confer both economic and healthy profits for humans. To gain a deeper insight into the regulation of anthocyanin biosynthesis in octoploid strawberry (Fragaria�ananassa; Fa), a widely consumed economically important fruit, we performed comparative transcriptomic analysis of red- and white-fleshed strawberry cultivars in two ripening stages. In total, 365,455 non-redundant transcripts were assembled from the RNA sequencing (RNAseq) data. Of this collection, 377 were annotated as putative anthocyanin-related transcripts. Differential expression analysis revealed that 57 anthocyanin biosynthesis transcripts were down-regulated, and 89 transcription factors (TFs) were either down- or up-regulated under anthocyanin deficiency. Additionally, amongst the 50,601 putative long non-coding RNAs (lncRNAs) identified here, 68 lncRNAs were differentially expressed and co-expressed with differentially expressed anthocyanin-related mRNAs; 2,070 co-expressing lncRNA-mRNA pairs were generated. Expression profile analysis revealed that it was the limited expression of FaF3'H (flavonoid 3'-hydroxylase) that blocked the cyanidin 3-glucoside accumulation in the two investigated strawberry cultivars. This was further supported by a transient overexpression experiment with FaMYB10. The down-regulated lncRNAs might participate in anthocyanin regulation by acting as targets for microRNAs (miRNAs). The level of competitive intensity in miRNA and lncRNA for the same mRNA targets was probably lower in the white-fleshed strawberries, which can release the repression effect of the mRNAs in red-fleshed strawberry as a result. This study for the first time presents lncRNAs related to anthocyanins in strawberries, provides new insights into the anthocyanin regulatory network and also lays the foundation for identifying new anthocyanin regulators in strawberry.