Relationship between Sucrose Metabolism and Anthocyanin Biosynthesis During Ripening in Chinese Bayberry Fruit
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- 作者：Liyu Shi ; Shifeng Cao ; Jiarong Shao ; Wei Chen ; Yonghua Zheng ; Yueming Jiang ; Zhenfeng Yang
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：October 29, 2014
- 年：2014
- 卷：62
- 期：43
- 页码：10522-10528
- 全文大小：329K
- ISSN：1520-5118
文摘
Two cultivars of Chinese bayberry fruit cvs 鈥楧ongkui鈥?and 鈥楤iqi鈥?with five different ripening stages were used to investigate the relationship between anthocyanin biosynthesis and sugar metabolism during fruit development. The results showed that anthocynin accumulated with the increased ripening stage in both of the two cultivars of bayberries. As compared to 鈥楤iqi鈥?fruit, a higher level of anthocyanin content was observed in 鈥楧ongkui鈥?fruit due to the increased expression of anthocyanin biosynthetic and regulatory genes especially MrCHI, MrDFR1, MrANS, and MrMYB1. Meanwhile, 鈥楧ongkui鈥?fruit also experienced higher levels of soluble sugars including sucrose, glucose, and fructose and expression of genes such as MrSPS1, MrSPS2, MrSPS3, MrINV1, MrINV2, and MrINV3 involved in sugar metabolism. Correlation analysis showed anthocyanin content had a significant relationship with all the three soluble sugars in bayberry fruit. Therefore, our results suggested that the higher anthocyanin content in 鈥楧ongkui鈥?fruit might be associated with its increased levels of soluble sugars.