Abscisic acid stimulates anthocyanin accumulation in ‘Jersey’ highbush blueberry fruits during ripening

Oh, Hee Duk; Yu, Duk Jun; Chung, Seunghwan; Chea, Sinath; Lee, Hee Jae

doi:10.1016/j.foodchem.2017.10.051

Cited by 84 publications

(57 citation statements)

References 34 publications

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“…Earlier, exogenous ABA treatment has been shown to modify fruit anthocyanin profile (Koyama et al, 2010; Singh et al, 2014; Ju et al, 2016). Our results may imply that in bilberry ABA promotes especially biosynthesis of delphinidin-derived compounds similarly as reported in highbush blueberries by Oh et al (2018). Also in grape berries, the treatment with high ABA concentration increased the ratio of delphinidin-derived anthocyanins to cyanidin-derived anthocyanins (Ju et al, 2016).…”

Section: Discussionsupporting

confidence: 82%

“…However, contradictory results on the effect of ABA in anthocyanin accumulation have been reported when fruits of genus Vaccinium have been treated with ABA. Oh et al (2018) demonstrated that exogenous application of ABA increased northern highbush blueberry ( V. corymbosum ) fruit coloration and accumulation of anthocyanins, especially malvidin, delphinidin, and petunidin glycosides. Instead, exogenous ABA application delayed ripening of southern highbush blueberries ( V. darrowii ; Buran et al, 2012) while ABA had no effect on the anthocyanin accumulation in lowbush blueberry ( V. angustifolium ; Percival and MacKenzie, 2007) or in white cranberries ( V. macrocarpon ; Forney et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Structural changes in cell wall polysaccharides pectin, hemicellulose and cellulose due to the action of hydrolytic enzymes and expansins lead to a loss of firmness of fruit pulp at late stage of fruit ripening (Goulao and Oliveira, 2008; Payasi et al, 2009). Studies in non-climacteric grapes (Koyama et al, 2010), strawberry (Li et al, 2014), and cherries (Luo et al, 2014) have implicated that the fruit ripening-related softening is regulated by ABA, and in northern highbush blueberry exogenous ABA was shown to decrease fruit firmness (Oh et al, 2018). In climacteric tomato, involvement of ABA in cell wall degradation was proven by silencing of SlNCED1 leading to higher pectin content, enhancement in fruit firmness and down-regulation in expression of genes encoding cell wall degrading enzymes (Sun et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, earlier studies have given contradictory results on the role of ABA in the anthocyanin accumulation in other Vaccinium species (Percival and MacKenzie, 2007; Forney et al, 2009; Buran et al, 2012; Oh et al, 2018). In our previous study, an increase in endogenous ABA level accompanied by an increase in the expression of VmNCED1 , the key gene in ABA biosynthesis, was demonstrated at the onset of bilberry fruit ripening suggesting a role for ABA in bilberry ripening regulation (Karppinen et al, 2013).…”

Section: Introductionmentioning

confidence: 96%

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Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

et al. 2018

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Ripening of non-climacteric bilberry (Vaccinium myrtillus L.) fruit is characterized by a high accumulation of health-beneficial anthocyanins. Plant hormone abscisic acid (ABA) and sucrose have been shown to be among the central signaling molecules coordinating non-climacteric fruit ripening and anthocyanin accumulation in some fruits such as strawberry. Our earlier studies have demonstrated an elevation in endogenous ABA level in bilberry fruit at the onset of ripening indicating a role for ABA in the regulation of bilberry fruit ripening. In the present study, we show that the treatment of unripe green bilberry fruits with exogenous ABA significantly promotes anthocyanin biosynthesis and accumulation both in fruits attached and detached to the plant. In addition, ABA biosynthesis inhibitor, fluridone, delayed anthocyanin accumulation in bilberries. Exogenous ABA also induced the expression of several genes involved in cell wall modification in ripening bilberry fruits. Furthermore, silencing of VmNCED1, the key gene in ABA biosynthesis, was accompanied by the down-regulation in the expression of key anthocyanin biosynthetic genes. In contrast, the treatment of unripe green bilberry fruits with exogenous sucrose or glucose did not lead to an enhancement in the anthocyanin accumulation neither in fruits attached to plant nor in post-harvest fruits. Moreover, sugars failed to induce the expression of genes associated in anthocyanin biosynthesis or ABA biosynthesis while could elevate expression of some genes associated with cell wall modification in post-harvest bilberry fruits. Our results demonstrate that ABA plays a major role in the regulation of ripening-related processes such as anthocyanin biosynthesis and cell wall modification in bilberry fruit, whereas sugars seem to have minor regulatory roles in the processes. The results indicate that the regulation of bilberry fruit ripening differs from strawberry that is currently considered as a model of non-climacteric fruit ripening. In this study, we also identified transcription factors, which expression was enhanced by ABA, as potential regulators of ABA-mediated bilberry fruit ripening processes.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

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Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

et al. 2018

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“…The fruits of southern highbush blueberry were treated with ABA at 200 ppm and 400 ppm at green mature period and the fruits and the firmness of berries were found to be increasing, suggesting a ripening delay effect 23 . Northern highbush blueberry with 1000 mg/L ABA application were found that the coloration was accelerating and the anthocyanins content was increasing from green mature period to red period ( 12 days) 24 .…”

Section: Introductionmentioning

confidence: 96%

Quality analysis and metabolomic profiling of the effects of exogenous abscisic acid on rabbiteye blueberry

Han¹,

Li²,

Wu³

et al. 2020

Preprint

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Background: Blueberry is well known for its high content of bioactive metabolites, including anthocyanins, flavonols, and phenolic acids. This study aims to systematically study the effect of exogenous ABA application on ripening fruits in fruit growth, quality and anthocyanins content. The ripening process of blueberry fruit is divided into six stages for further analysis.Results: In this article, nontarget metabolomics were performed to demonstrate the effect on metabolites level. Basic results showed that 1000 mg/ml ABA significantly promoted fruit ripening, accelerated fruit colouration and increased soluble solid and anthocyanins content. At the same time, the fruit firmness and the content of some bioactive metabolites were also reduced. In metabolites level, a total of 1145 metabolites and 575 metabolites were detected and annotated in the positive model and the negative model, respectively. Principal component analysis and endogenous ABA content shows the exogenous ABA application is mainly concentrated on the green fruit turning into red fruit, after which the effect begins to decrease. The important metabolites of flavonoid pathway were detected and the result shows that anthocyanins synthesis was increased and parts of other bioactive metabolites were decreased. Conlusion: After comprehensive assessments, we believe that 1000 mg/ml exogenous ABA will have positive impacts on blueberry fruit quality and economic benefits. This finding provides a reference for different cultivation methods to improve the anthocyanin content of blueberry. Also, it provides a good research foundation for the next step of precise breeding for specific active compound of blueberry.

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Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Qiao,

Wu,

Zhang

et al. 2024

eFood

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To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real‐time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism‐related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like VcLOX2S, VcHPL, VcADH1‐1, VcADH1‐2, VcADH1‐3, and VcADH1‐4. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.

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Abscisic acid stimulates anthocyanin accumulation in ‘Jersey’ highbush blueberry fruits during ripening

Cited by 84 publications

References 34 publications

Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

Abscisic Acid Regulates Anthocyanin Biosynthesis and Gene Expression Associated With Cell Wall Modification in Ripening Bilberry (Vaccinium myrtillus L.) Fruits

Quality analysis and metabolomic profiling of the effects of exogenous abscisic acid on rabbiteye blueberry

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

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