Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature.

ABSTRACT: Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 °C compared with 20 °C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 °C. The concentrations of anthocyanins were higher at 35 °C on day 5 but then decreased to lower values on day 9 compared with that at 20 °C. Furthermore, high temperature (35 °C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction be

SUBMITTER: Niu J 

PROVIDER: S-EPMC5550432 | biostudies-literature | 2017 Aug

REPOSITORIES: biostudies-literature