3种果肉颜色桃原花青素积累

Proanthocyanidin accumulation in peach fruit with three types of flesh color

以瑞光19号(白肉)、浙金3号(黄肉)、红肉大红袍(DBF-基因型,红肉)桃果实为试验材料,研究了3种果肉颜色的桃原花青素积累动态及其机制。结果表明,在果实发育过程中,3种不同肉色的桃原花青素含量和积累趋势差异明显。白肉桃和黄肉桃中原花青素积累都伴随着果实成熟而降低;DBF-基因型红肉桃则恰好相反,含量随果实发育急剧升高,成熟时达到最高。无色花青素还原酶(LAR)、花青素还原酶(ANR)的酶活力及其编码基因在转录水平的表达量,分别在3种肉色桃中与原花青素积累趋势一致;在白肉桃和黄肉桃中,LAR与原花青素的积累更为密切;而在红肉桃中,ANR与原花青素的积累更为密切。

Three types of peach cultivars ‘Ruiguang19 hao＇（ white-flesh）,‘Zhejin3 hao＇（ yellow-flesh） and‘Hongroudahongpao＇（ blood-flesh） were researched to understand the characteristics and mechanisms of proanthocyanidin accumulation. During the stages of fruit development,proanthocyanidin concentrations and accumulation significantly differed among the peaches with three kinds of flesh color. The accumulation of proanthocyanidin in white-flesh and yellow-flesh peach decreased with fruit maturation. However,the proanthocyanidin accumulation of the blood-flesh peach rapidly increased with fruit development and reached maximum at maturation. In addition,the activities of leucoanthocyanidin reductase（ LAR） and anthocyanidin reductase（ ANR） and the relative expression of their coding genes at transcriptional level were consistent with the accumulation of proanthocyanidin in each type of flesh color. The activities of LAR were closely related to proanthocyanidin accumulation in white and yellow-flesh peaches. In bloodflesh peach,ANR was closely related to proanthocyanidin accumulation.