Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit
Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit
复制标题
外源蔗糖对采后草莓果实花色苷合成的影响
DOI：
10.1016/j.foodchem.2019.03.042
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发表时间：
2019-08-15
期刊：
影响因子：
8.8
通讯作者：
Luo, Zisheng
中科院分区：
文献类型：
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作者：
Li, Dong;Zhang, Xiaochen;Luo, Zisheng
蔗糖是调节水果成熟的重要信号。本研究在草莓果实中施用50 mM蔗糖，探讨蔗糖对采后花青素合成的调控作用。结果表明，蔗糖处理提高了贮藏末期葡萄糖、果糖和蔗糖的含量，分别比对照提高了19.76%、15.83%和16.50%。葡萄糖和果糖含量的增加是由于蔗糖活化了酸性转化酶。此外，蔗糖处理显著增加了贮藏过程中天竺葵苷衍生物天竺葵苷3-葡萄糖苷、天竺葵苷3-芦丁苷、天竺葵苷3-丙二酰葡萄糖苷和天竺葵苷3-甲基丙二酰葡萄糖苷的含量。此外，转录谱和酶活性分析表明，天竺葵苷衍生物的积累与戊糖磷酸途径、莽草酸途径、苯丙素途径和类黄酮途径的激活有关。这些结果为蔗糖对单个花青素积累的调控提供了新的见解。
Sucrose acts as a vital signal that modulates fruit ripening. In current study, 50 mM sucrose was applied in strawberry fruit to investigate the regulation of sucrose in anthocyanin synthesis after harvest. The results showed that sucrose treatment increased the contents of glucose, fructose and sucrose, which were 19.76%, 15.83% and 16.50% higher, respectively, compared with control at the end of storage. The increase of glucose and fructose contents resulted from the activation of acid invertase by sucrose treatment. In addition, sucrose treatment specifically increased four pelargonidin derivatives, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, pelargonidin 3-malonylglucoside and pelargonidin 3-methylmalonyglucoside, during the storage. Further, transcriptional profiles and enzyme activities analysis revealed that the accumulation of pelargonidin derivatives was related to the activation of the pentose phosphate pathway, shikimate pathway, phenylpropanoid pathway, and flavonoid pathway. These results provided new insights into the regulation of sucrose on the accumulation of individual anthocyanins.