Transcriptomic and Metabolomic Profiling Reveals the Effect of LED Light Quality on Fruit Ripening and Anthocyanin Accumulation in Cabernet Sauvignon Grape

Zhang, Peian; Lu, Suwen; Liu, Zhongjie; Zheng, Ting; Dong, Tianyu; Jin, Hui; Jia, Haifeng; Fang, Jiapeng

doi:10.3389/fnut.2021.790697

Cited by 16 publications

(14 citation statements)

References 45 publications

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“…Therefore, adding of anthocyanin did not impact ( P > 0.05; Table 6 ) on the color values of L * and b * in milk among all groups during the entire storage period. However, light is one of the major environmental factors that affecting anthocyanin degradation ( 68 ). As a result, anthocyanin decreased significantly in response to increasing storage time ( 11 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention

Tian

Wang²,

Ban³

et al. 2022

Front. Nutr.

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The aim of this study was to observe the effect of purple corn anthocyanin on the light-induced antioxidant activity, free radicals, volatile compounds, color parameters, and sensory properties of milk during storage. There were four groups: (1) negative control, no addition of anthocyanins + exposure to fluorescent light (NC); (2) positive control 1, no addition of anthocyanins + protected from fluorescent light (PC1); (3) positive control 2, the addition of 0.3% (w/v) anthocyanins + exposure to fluorescent light (PC2); and (4) the addition of 0.3% anthocyanins + protected from fluorescent light (AC). The results indicated that the concentration of antioxidant activity parameters in the NC group decreased during the entire storage period, whereas antioxidant activity parameters were unchanged except for the glutathione peroxidase (GSH-Px) in the AC group. Moreover, the NC group showed lower levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and higher levels of superoxide anion and hydrogen peroxide than the other groups after 1 d of storage period. The extent of malondialdehyde accumulation and lipid peroxidation in the control groups were greater than that of the AC group. Twenty-two volatile compounds were determined in milk, which consisted of eight alcohols, three ketones, five aldehydes, two esters, and four hydrocarbons by headspace gas chromatography mass spectrometer analysis. Specifically, individual aldehydes, esters and hydrocarbons in the AC group remained at relatively stable values during storage relative to the other three groups. Stronger positive correlations were detected between several antioxidant activities (superoxide dismutase, GSH-Px) and DPPH scavenging activity as well as total ketones in milk. Adding of anthocyanin did not impact on the color values of L*, a* and b* in light-protected milk during the entire storage period. Some sensory evaluation parameters (flat, garlic/onion/weedy, oxidized-light, oxidized-metal, rancid) in AC group were significantly higher than that of the control group at the end of the period. In conclusion, the current study revealed that the addition of purple corn anthocyanin pigment to light-protected milk had the potential to prevent lipid oxidation, enhance antioxidant activity, maintain volatile compounds and increase the sensory scores.

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Section: Resultsmentioning

confidence: 99%

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention

Tian

Wang²,

Ban³

et al. 2022

Front. Nutr.

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“…Shading decreases the light intensity and increases the ratio of invisible light, including ultraviolet (UV) and IR radiation. Varying light quality has different effects on the quality of the fruits . Interestingly, the treatment of fruits with different qualities of light revealed that the red light does not affect berry size, whereas the far-red (FR) light had fewer effects .…”

Section: Resultsmentioning

confidence: 99%

“…Varying light quality has different effects on the quality of the fruits. 28 Interestingly, the treatment of fruits with different qualities of light revealed that the red light does not affect berry size, whereas the far-red (FR) light had fewer effects. 26 Therefore, the decrease in the ratio of IR radiation could cause a reduction in the weight.…”

Section: Ir− Affects Growth In Grapementioning

confidence: 99%

“…Compared to white light, a reduction in the glucose and fructose contents of the berries and increased citric acid and malic acid were observed in red light. 28 The IR radiation and the red light have an opposing effect on sugar and acid contents. Anthocyanin accumulation is inhibited in the absence of sunlight.…”

Section: Ir− Affects Growth In Grapementioning

confidence: 99%

“…22 Similarly, the result also found that red light significantly reduces Mv 3-O-Glu and Pn 3-O-Glu, compared with white light. 28 Therefore, IR− inhibited the biosynthesis of anthocyanin, suggesting that IR radiation promotes the accumulation of anthocyanin. Thus, IR radiation and red light have opposite effects on anthocyanin contents.…”

Section: Ir− Affects Growth In Grapementioning

confidence: 99%

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Involvement of Anthocyanin Biosynthesis of Cabernet Sauvignon Grape Skins in Response to Field Screening and In Vitro Culture Irradiating Infrared Radiation

Yin

Wang

2022

J. Agric. Food Chem.

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To study the role of infrared (IR) radiation in the color change of the grape berry, field screening (IR−) and in vitro culture irradiation (IR+) were used. Acylated anthocyanin biosyntheses, including the biosynthesis of malvidin 3-O-glucoside, peonidin 3-O-glucoside, and their derivatives (acetylation and p-coumaroylation), were inhibited by IR−. IR+ promoted the biosynthesis of malvidin 3-O-glucoside and its derivatives, and IR+ inhibited the biosynthesis of peonidin 3-O-glucoside and its derivatives. WGCNA analysis revealed that the red module positively correlated with the flavonoid pathway. The hub genes were related to the anthocyanin pathway, including VvF3′5′H, VvANS, VvOMT1, VIT_18s0001g09400, and VvGST4. Further, the results revealed that transcription factors like RLK-Pelle, MYB, and C2H2 families were involved in response to IR radiation. Therefore, these results provide a complete understanding of IR radiation in grape skin color formation and the prospect of using supplemental light to improve the overall color of berries.

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Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables

Yin,

Wang,

et al. 2024

Food Frontiers

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The depletion of the ozone layer creates a gate for non‐visible spectra to impact the Earth's surface and interfere with fruit and vegetable growth and developments by affecting their morphology and physiology. The potential contribution of visible light to photosynthetic activity has received significant attention, particularly blue and red/far‐red light in the visible spectrum. However, plants are also inevitably exposed to relatively high doses of non‐visible spectra, including ultraviolet (UV) and infrared (IR) radiation. This review examines the literature on the impact of such non‐visible spectra on fruit and vegetable growth and development. The accumulation of radiation‐absorbing compounds is a primary mechanism of acclimation to changing radiation levels. Anthocyanins are compounds that exhibit high sensitivity to UV and IR radiation as well as temperature variations, playing a crucial protective role against detrimental radiation in plants. Current research helps to elucidate the involvement of low and high temperatures in the control of UVB‐induced anthocyanin accumulation. Different UV radiation types have been shown to affect fruit and vegetable growth and pigment content differentially. Recent studies have also revealed that IR radiation increases anthocyanin content. Furthermore, specific non‐visible spectra mitigate the inhibitory effect of high and low temperature stress on anthocyanin accumulation in fruits and vegetables. These findings have important implications for the horticultural industry, as they suggest that the application of specific of non‐visible light spectra could be a promising approach to increasing the nutritional value and marketability of fruits and vegetables.

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Transcriptomic and Metabolomic Profiling Reveals the Effect of LED Light Quality on Fruit Ripening and Anthocyanin Accumulation in Cabernet Sauvignon Grape

Cited by 16 publications

References 45 publications

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention

Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention

Involvement of Anthocyanin Biosynthesis of Cabernet Sauvignon Grape Skins in Response to Field Screening and In Vitro Culture Irradiating Infrared Radiation

Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables

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