Effects of Developmental Stages, Light, and an Auxin Polar Transport Inhibitor on the Skin and Flesh Pigmentation of Red-fleshed Peach Fruit

Rumainum, Inna Martha; Worarad, Kanjana; Yamaki, Yoshikazu T.; Yamane, Kenji

doi:10.2503/hortj.mi-077

Cited by 8 publications

(8 citation statements)

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“…The accumulation of anthocyanin in red-fleshed cultivars has been reported (Rumainum et al, 2015). As anthocyanin is a type of polyphenol, the high polyphenol content in reddish pulp is reasonable.…”

Section: Polyphenol Pectin and Boron Contents In Fruit With And Witmentioning

confidence: 96%

“…Polyphenol content was measured as described by Rumainum et al (2015) with slight modifications. Six grams of frozen flesh tissue was extracted with 80% MeOH and total polyphenol content in the extract was measured by the Folin-Denis method (Singleton and Rossi, 1965) and expressed as the catechin equivalent.…”

Section: Measurement Of Polyphenol Pectin and Boron Contentsmentioning

confidence: 99%

“…It is different from red pulp staining in red-fleshed peaches (Rumainum et al, 2015) in that the flesh of an originally white-flesh cultivar undergoes pink to red discoloration. Moreover, reddish pulp is accompanied by the loss of flesh juiciness and the development of a mealy texture, which reduces fruit quality markedly (Ohnishi, 1999;Takata et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Flowering Time on Occurrence of Reddish Pulp in the Peach

et al. 2017

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Reddish pulp is one of the most serious disorders in peach production, in which originally white flesh undergoes pink to red discoloration with the development of a mealy texture. In order to clarify the relationship between the incidence of reddish pulp and flowering date, the occurrence of reddish pulp was investigated in 'Benishimizu' and 'Shimizu Hakuto' fruit with different flowering dates for three seasons. In both cultivars, the percentage of fruit with reddish pulp was higher in early flowering fruit than late flowering fruit in all three seasons. Analysis of pectin and boron contents in immature fruit sampled from June 23 to July 8, prior to observing the symptoms of reddish pulp, showed no statistically significant differences in pectin content between early and late flowering fruit. On the other hand, the boron content in flesh was significantly lower in early flowering fruit that bloomed on April 1 than in late flowering fruit that bloomed on April 11 in 'Benishimizu'. In addition, a significantly higher total polyphenol content, which is one of the characteristics of reddish pulp, was found in early flowering fruit. The results indicate that the flowering date has a large impact on the incidence of reddish pulp, and the disorder is more prevalent in early than late flowering fruit. The possible relationships among the development of reddish pulp, boron deficiency, pectin content, and increase in total polyphenol content are discussed.

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Section: Polyphenol Pectin and Boron Contents In Fruit With And Witmentioning

confidence: 96%

Section: Measurement Of Polyphenol Pectin and Boron Contentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Flowering Time on Occurrence of Reddish Pulp in the Peach

et al. 2017

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“…Peach fruits accumulate sugars during fruit maturation, predominantly sucrose while glucose and fructose decrease as fruit ripen (Falchi et al, 2013). Peach also accumulates anthocyanin, a red pigment in fruit skin during ripening (Jiao, Ma, Shen, Yan, & Yu, 2014;Rumainum, Worarad, Yamaki, & Yamane, 2016). It is suggested that sugar accumulation is involved in anthocyanin synthesis.…”

Section: Introductionmentioning

confidence: 99%

“…'Tenshin Suimitsuto' ('Tianjinshuimi' in Chinese) is a peach cultivar that has distinctive flesh color, reddish purple, and contains remarkable amount of anthocyanin compared to other cultivars (Yu et al, 2013;Zhang et al, 2008). This cultivar has a potential as an antioxidant source (Rumainum, Worarad, Yamaki, & Yamane, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of Sucrose and Plant Hormone on the Pigmentation of Mesocarp of White- and Red-Fleshed Peach Fruits

et al. 2018

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Three cultivars of peach (Prunuspersica L. Batsch): 'Ikeda', 'Akatsuki' (white-fleshed) and 'Tenshin Suimitsuto' (red-fleshed) were used to study the effect of sucrose and auxin on the pigmentation of mesocarp. In the first experiment, mesocarp discs of 'Ikeda' and 'Tenshin Suimitsuto' were incubated on solidified MS medium containing sucrose, 1-naphtalene acetic acid (NAA), and their combination. A treatment of 10µM NAA increased the total of anthocyanin content in 'Ikeda'. In 'Tenshin Suimitsuto', a treatment of 100 mM sucrose increased the total of anthocyanin content. In the second experiment, mesocarp discs of 'Akatsuki' and 'Tenshin Suimitsuto' were employed to examine the effect of 2,3,5-triiodobenzoic acetic acid (TIBA). The mesocarp discs were incubated on solidified MS medium containing NAA or combination of NAA and TIBA. A single TIBA treatment was applied in 'Tenshin Suimitsuto'. TIBA treatment significantly (P<0.05) reduced the total anthocyanin content in both cultivars. The total phenolic content was decreased by TIBA treatment in both cultivars. A treatment of single TIBA (200 mM) significantly (P<0.05) inhibited anthocyanin, flavonoid and phenolic accumulation in 'Tenshin Suimitsuto'. Present study shows that sucrose and auxin might regulate anthocyanin synthesis, as well as phenolic compounds, in the flesh of peach fruit.

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Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor

Ames,

Brecht,

Olmstead

et al. 2024

JSFA Reports

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BackgroundThe necessity to help farmers improve yields y has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four‐N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha−1) were tested each year from 2011 to 2017). in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture, and non‐melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.ResultsThe phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared to NMF, because of its juicinessConclusionsNitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.This article is protected by copyright. All rights reserved.

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Effects of Developmental Stages, Light, and an Auxin Polar Transport Inhibitor on the Skin and Flesh Pigmentation of Red-fleshed Peach Fruit

Cited by 8 publications

References 30 publications

Effect of Flowering Time on Occurrence of Reddish Pulp in the Peach

Effect of Flowering Time on Occurrence of Reddish Pulp in the Peach

Effects of Sucrose and Plant Hormone on the Pigmentation of Mesocarp of White- and Red-Fleshed Peach Fruits

Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor

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