Effects of Fruit Bagging on Anthocyanin Accumulation and Related Gene Expression in Peach

Abstract

Fruit bagging is a popular agricultural practice that has been widely used to physically protect fruit. However, the application of fruit bags usually has various effects on fruit quality. In this study, three kinds of paper bags with different colors and transmittance were applied to investigate their effects on the skin coloration and related gene expression of peach (Prunus persica). Our findings showed that bagging treatment inhibited anthocyanin accumulation and the expression of related structural and regulatory genes in the peach pericarp. To a certain extent, the inhibitory effects were negatively correlated with the light transmittance of these paper bags. The expression of MYB10.1 was also suppressed by fruit bagging and was highly consistent with anthocyanin content in peach pericarps, which indicated that MYB10.1 might have a critical role in the light-mediated regulation of anthocyanin production in peach pericarps. These findings further enrich our theoretical knowledge of the regulation of anthocyanin synthesis in peach fruit and provide a theoretical basis for common horticultural practices.

AcMYB10 Involved in Anthocyanin Regulation of ‘Hongyang’ Kiwifruit Induced via Fruit Bagging and High-Postharvest-Temperature Treatments

“…In this study, our findings demonstrated that bagging treatment significantly increased anthocyanin accumulation, reduced chlorophyll content, and promoted the expression level of anthocyanin synthesis genes in the inner pericarp of 'Hongyang' kiwifruit, which is in accordance with the previous studies on kiwifruit [39], apple [40] and peach [41]. However, despite being reported as a light-responsive and versatile transcription factor that directly binds to, and induces, the expression of certain MYB transcription factors, or that activates the expression of biosynthetic enzyme genes in conjunction with PIF3 activity along with other MYB factors [24,[42][43][44][45], HY5 did not demonstrate any significant synergistic effect on fruit-bagging-induced anthocyanin synthesis in 'Hongyang'.…”

“…In this study, our findings demonstrated that bagging treatment significantly increased anthocyanin accumulation, reduced chlorophyll content, and promoted the expression level of anthocyanin synthesis genes in the inner pericarp of 'Hongyang' kiwifruit, which is in accordance with the previous studies on kiwifruit [39], apple [40] and peach [41]. However, despite being reported as a light-responsive and versatile transcription factor that directly binds to, and induces, the expression of certain MYB transcription…”

Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

“…The expressions of four of the structural biosynthetic pathway genes ( CHS , F3H , DFR , and UFGT ) were significantly repressed by bagging. The expression of MYB10.1 was also suppressed by fruit bagging and closely paralleled the changes that occurred in anthocyanin content, which might suggest that MYB10.1 has a major role in the light‐mediated regulation of anthocyanin biosynthesis in the pericarp of peach (Y. Ma, Zhao, et al., 2021).…”

Biochemical and antioxidant activity of wild edible fruits of the eastern Himalaya, India

“…Horbowicz et al (86) have also reported the considerable variation in anthocyanin content of the fruits among different species or cultivars within the same species. This difference in anthocyanin content among these fruits might be due to the effects of genetics, agro-ecological conditions such as pH, light, temperature, and horticultural practices (91). In our study, it was also observed that the fruits with higher anthocyanin content, such as H. Validus (−0.7 ± 0.71) and P. nepalensis (−0.1 ± 1.22) had the lowest b * value (Table 5).…”