Malus crabapple has high ornamental
and ecological
value. Here, the flavonoids in the petals of three pink Malus crabapple cultivars, Malus ‘Strawberry Parfait’
(GD), M. ‘Pink Spire’ (FY), and M. ‘Hongyi’ (HY), at the bud stage (flower
buds are swollen, and the pistils and stamens are about to appear;
L), full bloom stage (the flowers are fully open, and the stigma and
anthers have recently appeared; S), and end bloom stage (the stigma
and anthers are dry; M) were identified, and their abundances were
determined. First, Kodak Color Control Patches were used to describe
the colors of petals, and a colorimeter was used to determine the
phenotypic values of flower colors. Flavonoids were determined using
ultraperformance liquid chromatography–tandem mass spectrometry
(UPLC–MS/MS). In all three crabapple cultivars, the red and
yellow hues of the petals gradually disappeared, the color of the
flowers changed from bright to dull, and the petals gradually faded.
The extent of fading of the red hue of the petals was highest in GD,
followed by FY and HY. A total of 302 metabolites were detected in
the three cultivars. The content of total flavonoids in the three
cultivars significantly differed, but there were no significant differences
among species. The total flavonoid content of the three crabapple
varieties was highest in HY, followed by FY and GD. The content of
the anthocyanins delphinidin-3-O-sophoricoside-5-O-glucoside, pelargonidin-3-O-(6″-O-malonyl)glucoside,
pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, and cyanidin-3-O-arabinoside
decreased significantly, which resulted in the discoloration of GD
petals from L to M. The flavonoids and flavonols in FY might interact
with anthocyanins in metabolic pathways. The content of these five
anthocyanins decreased slowly, which resulted in the weaker discoloration
of FY and HY compared with GD. The content of the five anthocyanins
in HY did not decrease significantly, but the content of chalcone
increased significantly, which might facilitate the production of
anthocyanin auxiliary pigments and result in less pronounced fading
of the petals. Cyanidin-3-O-arabinoside and pelargonidin-3-O-glucoside
were the key flavonoids of the three crabapple cultivars. The total
content and changes in anthocyanins were the key factors affecting
petal color development and fading. Nonanthocyanin polyphenols, such
as flavonoids, flavonols, and chalcone, are auxiliary pigments that
affect petal fading. Overall, the results of this study provide new
insights into the mechanism underlying the fading of the color of Malus crabapple flowers, and these new insights could aid
the breeding of cultivars with different flower colors.