Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures

Author(s)

Carmona, Lourdes ; Alquezar, Berta ; Marques, Viviani V. ; Pena, Leandro

• Document type: Journal article
• Source: Food Chemistry; v. 237, p. 7-14, DEC 15 2017.
• Web of Science Citations: 8

Abstract

Blood oranges require low temperature for anthocyanin production. We have investigated the activation of anthocyanin biosynthesis and accumulation in the pulp of Moro blood and Pera blond oranges (Citrus sinensis L. Osbeck) stored at either 4 or 9 degrees C after harvesting. Both temperatures stimulated anthocyanin accumulation in blood but not in blond oranges. Nonetheless, blood orange fruits stored at 9 degrees C reached a darker purple coloration, higher anthocyanin contents and enhanced upregulation of genes from the flavonoid pathway in the pulp and juice than those kept at 4 degrees C. Our results indicated that dihydroflavonol channeling toward anthocyanin production was boosted during the storage at 9 degrees C compared to 4 degrees C, providing more leucoanthocyanidins to enzymes downstream in the pathway. Finally, despite both low temperatures stimulated the expression of key transcription factors likely regulating the pathway, their expression profiles could not explain the differences observed at 9 and 4 degrees C. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 14/23447-3 - Metabolic engineering to generate new orange fruits enriched in either lycopene or anthocyanins
• Grantee: María Lourdes Carmona López
• Support Opportunities: Scholarships in Brazil - Post-Doctorate
• FAPESP's process: 14/12616-9 - Biotechnological applications to increase health quality of sweet orange
• Grantee: Leandro Antonio Peña Garcia
• Support Opportunities: Regular Research Grants