Effects of Shading by Bagging on Carotenoid Accumulation in Peach Fruit Flesh
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Effects of Shading by Bagging on Carotenoid Accumulation in Peach Fruit Flesh Mingtao Zhu1,2 · Weichao Fang1 · Changwen Chen1 · Lirong Wang1 · Ke Cao1 Received: 16 May 2020 / Accepted: 11 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract To clarify the effects of shading by bagging on the carotenoid accumulation in peach fruit flesh, the fruits of two yellowfleshed peach cultivars (3D-8 and C18) were analyzed after a bagging treatment (yellow-black double-layered bag) at 50 days after full bloom. The bagging treatment significantly decreased the carotenoid content. The reason for this decrease may be that dark conditions due to bagging upregulates PpPIF3 expression. The resulting increase in PpPIF3 expression level negatively regulates structural genes (PpPSY2, PpPDS, PpZDS, PpLCYE, PpCYB1, PpHYB, PpHYE) expression. Bagging promoted the increase of zeaxanthin and the decrease of xanthophyll, β-cryptoxanthin, α-carotene, β-carotene, and finally reduced the content of total carotenoids. However, bagging minimally influenced the expression of genes related to carotenoid cleavage. Additionally, bagging decreased peach fruit quality and the total phenol content, but increased the reactive oxygen species content. Keywords Shading by bagging · Carotenoid · Fruit quality · Yellow-fleshed peach · Total phenolics
Introduction Carotenoids are a group of important fat-soluble pigments, with about 850 known natural carotenoids, making them the most widely distributed pigments in nature (Oleszkiewicz et al. 2018; Maoka 2020). As a class of bioactive compounds, carotenoids are important plant components that have health benefits for humans (Cazzonelli 2011; Conesa et al. 2019). In plants, carotenoids are not only essential for photosynthesis, they are also crucial factors contributing to the pigmentation and aroma of flowers and fruits (Brandi et al. 2011; Ben Abdelaali et al. 2018). Additionally, some products of the enzymatic hydrolysis of carotenoids are precursor substances of plant hormones, such as abscisic Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00344-020-10227-9) contains supplementary material, which is available to authorized users. * Ke Cao [email protected] 1
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
Hunan University of Humanities, Science and Technology, Loudi 417000, China
2
acid and strigolactone. Carotenoid cleavage dioxygenases (CCDs) cleave carotenoids into apocarotenoids, whereas 9-cis-epoxycarotenoid dioxygenases (NCEDs) catalyze the cleavage of 9-cis-violaxanthin or 9′-cis-neoxanthin to produce an abscisic acid precursor (Watanabe et al. 2017; Gan et al. 2019). In humans, carotenoids can function as antioxidants that oxidize the superoxide radical. Thus, the consumption of foods with carotenoids can decrease the risk of cardiovascular disease and cancer (Sagare et al. 2019). The carotenoid metabolic pathway has been thoroughly investigated
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