Study of anthocyanin composition and fruit color in Osmanthus fragrans 'Zi Yingui'

The pericarp of the common seed-bearing Osmanthus fragrans 'Zi Yingui' fruit was used as experimental material, and the chlorophyll, carotenoid, and anthocyanin contents in three different color stages were determined, respectively. The composition and content of anthocyanins were detected by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the correlation between the temporal differences in the accumulation of anthocyanin components and fruit color was analyzed. Results showed that the pericarp discoloration of 'Zi Yingui' fruit was caused by the degradation of chlorophyll a and accumulation of anthocyanin, which was positively correlated with the accumulation pattern of cyanidin. Pericarp coloration was affected by peo-3-O-rutinoside and pel-3-O-rutinoside. Cya-3-O-arabinoside, cya-3-O-glucoside, cya-3-O-(coumaryl)-glucoside, and cya-3-O-rutinoside were significantly associated with purple-black pigmentation in the pericarp of 'Zi Yingui' fruit.