Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression

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• 作者：Mehmet Karaaslan ; Fatih Mehmet Yılmaz…
• 关键词：Sour cherry ; Anthocyanins ; Phenolics ; Chalcone synthase ; HPLC
• 刊名：European Food Research and Technology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：242
• 期：2
• 页码：189-198
• 全文大小：547 KB
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• 作者单位：Mehmet Karaaslan (1)
  Fatih Mehmet Yılmaz (2)
  Asliye Karaaslan (1)
  Hasan Vardin (1)
  
  1. Food Engineering Department, Faculty of Agriculture, Harran University, Sanliurfa, Turkey
  2. Food Engineering Department, Engineering Faculty, Adnan Menderes University, Aydın, Turkey
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

Phytonutrient metabolism in sour cherries takes place during fruit ripening. This study demonstrated that total phenolic–flavonoid contents decline during ripening while total anthocyanin content significantly increases at the same period. There were no detectable anthocyanins in green cherry fruits. Anthocyanin biosynthesis started concurrently with color formation. Cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside were the early anthocyanins accumulated in fruits and were accompanied with cyanidin-3-sophoroside and cyanidin-3-glucoside in fully ripe fruits. Phenylpropanoid pathway involves anthocyanin biosynthesis, and chalcone synthase (CHS) is one of the key enzymes regulating the pathway. Three CHS genes (PcChs1, PcChs2, PcChs3) were isolated from sour cherry genome, and their transcription profiles were determined using the RT-PCR approach. There was no CHS gene expression before breaker stage, and PcChs1, PcChs2, PcChs3 transcription were upregulated in parallel with pigmentation in sour cherry cells and PcChs1 had the highest transcripts in fully ripe fruits.