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2013•Acta Horticulturae SinicaRequires access

The Mechanism Analysis of Anthocyanin Accumulation in Peach Accelerated by ALA

Hongfeng Song

Open publisher page 21 citations

Abstract

5-aminolevulinic acid(ALA)solutions of 300,100 and 50 mg·L-1 ,respectively,were applied on‘Zaobaihua’peach before coloring. The results showed that high concentration of ALA(300 mg·L-1 )could accelerate fruit ripening and skin coloration by activating UFGT,DFR,LDOX and CHS expression. A highly similar pattern was observed between the expression of four related genes and the accumulation of anthocyanin in fruit skin. The data indicate that ALA might be involved in the regulation of ripening and anthocyanin accumulation in peach,and promoted the level of anthocyanin.

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What this paper is about

5-aminolevulinic acid(ALA)solutions of 300,100 and 50 mg·L-1 ,respectively,were applied on‘Zaobaihua’peach before coloring. The results showed that high concentration of ALA(300 mg·L-1 )could accelerate fruit ripening and skin coloration by activating UFGT,DFR,LDOX and CHS expression. A highly similar pattern was observed between the expression of four related genes and the accumulation of anthocyanin in fruit skin. The data indicate that ALA might be involved in the regulation of ripening and anthocyanin accumulation in peach,and promoted the level of anthocyanin.

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Available abstract

5-aminolevulinic acid(ALA)solutions of 300,100 and 50 mg·L-1 ,respectively,were applied on‘Zaobaihua’peach before coloring. The results showed that high concentration of ALA(300 mg·L-1 )could accelerate fruit ripening and skin coloration by activating UFGT,DFR,LDOX and CHS expression. A highly similar pattern was observed between the expression of four related genes and the accumulation of anthocyanin in fruit skin. The data indicate that ALA might be involved in the regulation of ripening and anthocyanin accumulation in peach,and promoted the level of anthocyanin.

Key concepts: Anthocyanin, Ripening, Chemistry, Horticulture, Food science, Botany, Biology

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