Temperature Regulation of Anthocyanin Accumulation in Apple Skin

Faragher, John D.

doi:10.1093/jxb/34.10.1291

Cited by 103 publications

(50 citation statements)

References 5 publications

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“…The results are in agreement with a number of researchers studying composition of the cloudberry/ bakeapple fruit (Faragher 1983;Poudel et al 2009;Akerstrom et al 2010;Martinussen et al 2010;Zheng et al 2012;Li 2013).…”

Section: Discussionsupporting

confidence: 92%

“…Martinussen et al (2010) indicated that the total anthocyanins in bakeapple were negatively related to high temperature, similar to studies in apple and pear peel (Faragher 1983;Steyn et al 2009;Martinussen et al 2010). On the other hand, reports on anthocyanin content in pomegranate have shown decreasing anthocyanin content with rising temperature (Borochov-Neori et al 2011).…”

Section: Discussionmentioning

confidence: 62%

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Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

et al. 2015

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K. 2015. Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorus L.) grown in southern Labrador, Canada. Can. J. Plant Sci. 95: 1167Á1175. The composition of fruit collected from three fields located near Lanse'au Clair, Red Bay and Cartwright in southern Labrador, Canada, was analyzed over the 2011 and 2012 growing seasons. Soluble solids, titratable acidity, total phenolics, total anthocyanins, chlorogenic acid, caffeic acid, quercetin-3-glucoside, cyanidin-3-glucoside and ellagic acid were determined after each harvest using standard laboratory procedures. Temperature, precipitation, wind and other environmental factors affected growth and deposition of nutrients in harvested fruit. Soluble solids content (TSS), titratable acidity (TA), total anthocyanin, chlorogenic acid, cyanidin, total phenolic compounds and total anthocyanins of cloudberry fruit were significantly (P B0.05) affected by the combination of the growing season and the location. The TSS, TA and total phenolics were higher in fruits from Cartwright (most northern location) in both seasons compared with the other two locations. The HPLC analysis of compounds showed the ellagic acid and quercetin 3-o-b-D-glucoside contents of fruits were significantly affected by the location and the growing season (higher in 2012 compared with 2011), while contents of chlorogenic acid, caffeic acids, and cyanidin-3-o-b-glucoside were not. To our knowledge this is the most comprehensive study of fruit composition of bakeapple conducted in southern Labrador, Canada.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 62%

Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

et al. 2015

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“…phenolic compounds and anthocyanins, etc.) in the irradiated fresh fruits is due to: (i) the release of phenolic compounds from glycosidic compounds and the degradation of multimeric phenolic compounds to monomeric phenolic compounds by radiolytic products (Harrison and Were, 2007); and (ii) the increase in phenylalanine ammonia-lyase (PAL) activity during storage at low temperatures (3-10 • C, RH 80-95%) (Faragher, 1983;Oufedjikh et al, 1996;Benoit et al, 2000;Patil et al, 2004;Hussain et al, 2010). PAL is the main enzyme for the metabolism of phenols (Camm and Towers, 1973) and involves anthocyanin biosynthesis from phenylalanine (Cheng and Breen, 1991).…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

Nakornpanom

Sirisoontaralak

2014

Functional Foods and Dietary Supplements

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“…[3] The amount of anthocyanin in ripe fruits changes depending on especially temperature, light, and climatic factors. [4][5][6] Glycosylation of anthocyanidins generally takes place at the 3-position with glucose, arabinose, and galactose, the most common sugar moieties. Therefore, the most common anthocyanins in fruit contain cyanidin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, pelargonidin-3-glucoside, and petunidin-3-glucoside, cyanidin 3-galactoside, cyanidin 3-arabinoside plus the single diglycoside cyanidin 3-rutinoside.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin profile of strawberry fruit as affected by extraction conditions

Karaaslan

Yaman

2017

International Journal of Food Properties

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The purpose of the study was to investigate the effect of extraction conditions to determine anthocyanin compounds in strawberry fruit. Anthocyanin profile of this fruit were determined via high-performance liquid chromatography-electrospray ionization-mass spectrometry. Flow rate of mobile phase, fragmentor potential, injection volume, and column temperature were applied to be optimum values as 0.5 mL min −1

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Temperature Regulation of Anthocyanin Accumulation in Apple Skin

Cited by 103 publications

References 5 publications

Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

Environmental effects on fruit composition of cloudberry/bakeapple (Rubus chamaemorusL.) grown in southern Labrador, Canada

The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

Anthocyanin profile of strawberry fruit as affected by extraction conditions

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