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Wang Xiao-Yan, Zhang Cheng, Zhang Min, Ma Can-Can, Yan Ji-Ping, Duan Yi-Fan. Study of anthocyanin composition and fruit color in Osmanthus fragrans 'Zi Yingui'[J]. Plant Science Journal, 2022, 40(5): 677-687. DOI: 10.11913/PSJ.2095-0837.2022.50677
Citation: Wang Xiao-Yan, Zhang Cheng, Zhang Min, Ma Can-Can, Yan Ji-Ping, Duan Yi-Fan. Study of anthocyanin composition and fruit color in Osmanthus fragrans 'Zi Yingui'[J]. Plant Science Journal, 2022, 40(5): 677-687. DOI: 10.11913/PSJ.2095-0837.2022.50677
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Study of anthocyanin composition and fruit color in Osmanthus fragrans 'Zi Yingui'

  • 1. College of Biology and the Environment, Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China;

  • 2. International Cultivar Registration Center for Osmanthus, Nanjing 210037, China

Funds: 

This work was supported by grants from the Jiangsu Natural Science Foundation Youth Fund Project (BK20200786) and China Postdoctoral Science Foundation Project (2019M651839).

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  • Received Date: March 03, 2022
  • Revised Date: April 29, 2022
  • Available Online: December 08, 2022
    Graphical Abstract
    • Abstract
  • 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.
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    • References (37)
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