Fruit Coloration and Anthocyanin Biosynthesis after Bag.pdfVIP

Molecules 2013, 18, 1549-1563; doi:10.3390/molecule molecules ISSN 1420-3049 /journal/molecules Article Fruit Coloration and Anthocyanin Biosynthesis after Bag Removal in Non-Red and Red Apples (Malus × domestica Borkh.) Yulian Liu, Fei Che, Lixin Wang, Rui Meng, Xiaojun Zhang and Zhengyang Zhao * Department of Pomology, College of Horticulture, Northwest AF University, Yangling 712100, Shaanxi, China; E-Mails: yulianliu@126.com (Y.L.); aprol_cf@163.com (F.C.); wlxht@ (L.W.); yiyan4114@163.com (R.M.); sanshaoye96@ (X.Z.) * Author to whom correspondence should be addressed; E-Mail: Zhaozy@; Tel./Fax: +86-29-8708-2922. Received: 28 November 2012; in revised form: 10 January 2013 / Accepted: 22 January 2013 / Published: 25 January 2013 Abstract: 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 40–45 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