Preliminarily exploring of the association between sugars and anthocyanin accumulation in apricot fruit during ripening

Huang, Zhenyu; Wang, Qihai; Xia, Lehan; Hui, Jingtao; Li, Jiaxiu; Feng, Yu; Chen, Yuling

doi:10.1016/j.scienta.2019.01.012

Cited by 28 publications

(24 citation statements)

References 23 publications

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“…Here, the authors proposed a model in which anthocyanin level modulation under carbon starvation involved trehalose-6 phosphate ( Figure 2 ). Comparing anthocyanin and main sugar levels (sucrose, fructose, glucose, and sorbitol) in different varieties of apricot, a strong correlation was observed between both groups of compounds, but only in red-blushed varieties, which accumulates higher content of cyanidin derivatives ( Huang et al., 2019 ). In Chinese bayberry fruits, a correlation between soluble sugars and anthocyanin levels were also observed in Dongkui and Biqi varieties ( Shi et al., 2014 ).…”

Section: Sucrose Promotes Anthocyanin and Carotenoid Synthesis Duringmentioning

confidence: 99%

Sugar Signaling During Fruit Ripening

et al. 2020

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Sugars play a key role in fruit quality, as they directly influence taste, and thus consumer acceptance. Carbohydrates are the main resources needed by the plant for carbon and energy supply and have been suggested to be involved in all the important developmental processes, including embryogenesis, seed germination, stress responses, and vegetative and reproductive growth. Recently, considerable progresses have been made in understanding regulation of fruit ripening mechanisms, based on the role of ethylene, auxins, abscisic acid, gibberellins, or jasmonic acid, in both climacteric and non-climacteric fruits. However, the role of sugar and its associated molecular network with hormones in the control of fruit development and ripening is still poorly understood. In this review, we focus on sugar signaling mechanisms described up to date in fruits, describing their involvement in ripening-associated processes, such as pigments accumulation, and their association with hormone transduction pathways, as well as their role in stress-related responses.

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Section: Sucrose Promotes Anthocyanin and Carotenoid Synthesis Duringmentioning

confidence: 99%

Sugar Signaling During Fruit Ripening

et al. 2020

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“…In addition, it was probed that anthocyanin accumulation in apricot was also influenced by light, as fruit bagging affects the coloration of the skin ( Xi et al., 2019 ). Sugars were also correlated with the content of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside; as it the case of sorbitol, glucose, fructose and sucrose ( Huang et al., 2019 ). Further studies are required to decipher the way in which sugars affect anthocyanin synthesis in apricot.…”

Section: Main Secondary Organic Compounds Found In Plants: General Dementioning

confidence: 99%

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

et al. 2020

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Phytochemicals or secondary metabolites present in fruit are key components contributing to sensory attributes like aroma, taste, and color. In addition, these compounds improve human nutrition and health. Stone fruits are an important source of an array of secondary metabolites that may reduce the risk of different diseases. The first part of this review is dedicated to the description of the main secondary organic compounds found in plants which include (a) phenolic compounds, (b) terpenoids/isoprenoids, and (c) nitrogen or sulfur containing compounds, and their principal biosynthetic pathways and their regulation in stone fruit. Then, the type and levels of bioactive compounds in different stone fruits of the Rosaceae family such as peach ( Prunus persica ), plum ( P. domestica , P. salicina and P. cerasifera) , sweet cherries ( P. avium ), almond kernels ( P. dulcis , syn. P. amygdalus ), and apricot ( P. armeniaca ) are presented. The last part of this review encompasses pre- and postharvest treatments affecting the phytochemical composition in stone fruit. Appropriate management of these factors during pre- and postharvest handling, along with further characterization of phytochemicals and the regulation of their synthesis in different cultivars, could help to increase the levels of these compounds, leading to the future improvement of stone fruit not only to enhance organoleptic characteristics but also to benefit human health.

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“…They also observed the highest anthocyanin content in peel with a red blush and found a significant positive correlation between the anthocyanin content and sugars (sucrose, glucose, fructose, and sorbitol). Although the anthocyanin content of the apricots was not measured in the present study, based on the findings of Huan et al., [29] it can be postulated that the color difference between the peel color of the cultivars studied can be partly attributed also to a possible difference in their anthocyanin contents. In this respect, the KA cultivar with reddish‐brown peel color can be expected to contain more anthocyanin than the HH cultivar with a yellowish‐green color.…”

Section: Discussionmentioning

confidence: 49%

“…The results of the recent study of Huan et al [29] . showed that along with carotenoids the anthocyanin content also plays an important role in the apricot fruit coloring.…”

Section: Discussionmentioning

confidence: 99%

Changes in Compositional Properties during Fruit Development and On‐Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars

Karabulut

Özdemir

Koc

et al. 2021

Chemistry & Biodiversity

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The objective of the present study was to investigate the variations in some major primary (sugars and organic acids) and secondary (phenolics, β‐carotene) metabolite contents during fruit development and ripening in two important apricot cultivars (Hacıhaliloğlu and Kabaaşı). The changes in the compositional properties of two apricot cultivars were monitored during fruit development with one‐week intervals from 56 to 119 days after blossom. During fruit development, the contents of organic acids and phenolics decreased whereas that of sucrose and sorbitol increased. p‐Coumaric acid was the only phenolic compound which increased in concentration during fruit development regardless of the cultivar. The content of the other phenolic compounds decreased in a cultivar‐dependent manner. The β‐carotene content of the cultivars showed distinct patterns of change such that 3 fold increase in β‐carotene content of Kabaaşı cultivar was observed whereas the β‐carotene content of the Hacıhaliloğlu cultivar did not show any significant change during fruit development.

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Preliminarily exploring of the association between sugars and anthocyanin accumulation in apricot fruit during ripening

Cited by 28 publications

References 23 publications

Sugar Signaling During Fruit Ripening

Sugar Signaling During Fruit Ripening

Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health

Changes in Compositional Properties during Fruit Development and On‐Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars

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