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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 237, p. 7-14, DEC 15 2017.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 14/23447-3 - Engenharia metabólica para gerar novas variedades de laranja ricas em licopeno ou antocianos
• Beneficiário: María Lourdes Carmona López
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 14/12616-9 - Aplicações biotecnológicas para melhoramento das qualidades saudáveis da laranja
• Beneficiário: Leandro Antonio Peña Garcia
• Modalidade de apoio: Auxílio à Pesquisa - Regular