%0 Journal Article
%T Fruit Coloration and Anthocyanin Biosynthesis after Bag Removal in Non-Red and Red Apples (Malus ¡Á domestica Borkh.)
%A Yulian Liu
%A Fei Che
%A Lixin Wang
%A Rui Meng
%A Xiaojun Zhang
%A Zhengyang Zhao
%J Molecules
%D 2013
%I MDPI AG
%R 10.3390/molecules18021549
%X In the present study, evolution of apple color (L* and a/b), the accumulation of anthocyanins and the activity of the related enzymes, phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), dihydroflavonol4-reductase (DFR) and UDP-Glucose: flavonoid-3- O-galactosyl transferase (UFGT), were investigated in bagged non-red apple cultivars (¡®Granny Smith¡¯ and ¡®Golden Delicious¡¯) and red apple cultivars (¡®Starkrimon¡¯ and ¡®Pink Lady¡¯). Young fruits were bagged 40¨C45 days after flowering (DAF), and fruits of ¡®Golden Delicious¡¯ and ¡®Starkrimon¡¯ were uncovered and exposed to light 120 DAF, while those of ¡®Granny Smith¡¯ and ¡®Pink Lady¡¯ were exposed for 160 DAF. Results showed that cyanidin 3-galactoside (cy3-gal) was the most abundant anthocyanin in both non-red and red cultivars. Level of anthocyanins was higher in ¡®Granny Smith¡¯ than in ¡®Golden Delicious¡¯, indicating that red color was easier to develop in green cultivar ¡®Granny Smith¡¯ than in yellow cultivar ¡®Golden Delicious¡¯ after bag removal. The cy3-gal accumulation of non-red cultivars tested was not significantly correlated with PAL, CHI and DFR activity, but was significantly correlated with UFGT activity. During the reddening of non-red apples, UFGT may be the more important factor in the anthocyanin biosynthesis.
%K anthocyanins
%K fruit color
%K PAL
%K CHI
%K DFR
%K UFGT
%U http://www.mdpi.com/1420-3049/18/2/1549