High Temperature Induced Anthocyanin Inhibition and Active Degradation in Malus profusion.

ABSTRACT: The red fleshed fruits of Malus profusion represent gradual color loss during high temperature in summer, potentially due to active degradation of anthocyanin. The objective of this study was to examine both physiological and molecular evidence of anthocyanin degradation. Malus crabapple fruits were exposed to either room temperature (RT = 18 ± 2°C: 25 ± 2°C) or high temperature (HT = 33 ± 2°C: 25 ± 2°C) regimens (12 h: 12 h) under hypoxic (2%) or normoxic (21%) oxygen levels. The results showed that the concentration of cyanidin 3-galactoside (cy-3-gal) was dramatically reduced following HT treatments due to a significant down-regulation of anthocyanin biosynthetic genes (MpCHS, MpDFR, MpLDOX, MpUFGT, and MpMYB10). Among other repressor MYB

SUBMITTER: Rehman RNU 

PROVIDER: S-EPMC5552711 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature