ArticleScientific reports2017
Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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35 citing papers in PubMed, 86 citations in OpenAlex.
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- Colorful hues: insight into the mechanisms of anthocyanin pigmentation in fruit.Plant physiology · 2023Article
- PsERF1B-PsMYB10.1-PsbHLH3 module enhances anthocyanin biosynthesis in the flesh-reddening of amber-fleshed plum (cv. Friar) fruit in response to cold storage.Horticulture research · 2023Article
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- Effect of Cultivar, Plant Spacing and Harvesting Age on Yield, Characteristics, Chemical Composition, and Anthocyanin Composition of Purple Napier Grass.Animals : an open access journal from MDPI · 2022Article
- Transcriptome Analysis of Apples in High-Temperature Treatments Reveals a Role of MdLBD37 in the Inhibition of Anthocyanin Accumulation.International journal of molecular sciences · 2022Article
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- Determination of Phenolic Compounds and Bioactive Potential of Plum (BioMed research international · 2022Article
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Corrections and comments
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
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 between anthocyanin and hydrogen peroxide, hardly changed at 20 °C but was significantly increased at 35 °C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60-70% was enzymatically degraded on day 9 when the temperature increased from 20 °C to 35 °C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation.
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