Blackcurrant Fruit Anthocyanin Accumulation Rule And Influential Factors

Black currant of Saxifragaceae Ribes is a perennial shrubs fruit trees, which the berries fruits rich in anthocyanins content up to4.53%. Anthocyanin as a natural pigment, there is a strong antioxidant activity, ability to scavenging oxygen free radicals, prevention and treatment of many diseases, natural active substances with health care functions. Human intakes anthocyanins from the fruit and its processed products, including fruit wine,fruit juice,fruit vinegarjam.Black currants as a cold characteristics of the fruit tree species,the anthocyanin content is an important indicator of the quality of the fruit while it was affected anthocyanin synthesis factors and enzymes to determine the anthocyanin content. As test materials was "Yade" black currant, exogenous plant growth regulators ABA and NAA on fruit peel anthocyanin content and its related factors and enzyme activities in order to clarify the coloring of black currant fruit peel mechanism to provide a theoretical basis for the black currant anthocyanin biosynthesis, allowed for changes in the purpose of the accumulation of fruit anthocyanin content. The main results were as follows:1In the peel of black currant anthocyanin accumulation in the initial content of fruit growth is very low, then increased rapidly, while fruit coloring process synchronization, the highest value of anthocyanins content in harvesting the previous week, harvest accumulation declined.Synthesis of anthocyanin in the peel chlorophyll content increased and reached the highest value, followed by chlorophyll began to degrade, the content of a sharp decline until the lowest harvest in the chlorophyll content began to decline, while anthocyanins rapid synthesis and accumulation of skin color by green to purple. Anthocyanin accumulation and soluble sugar, reducing sugar, sucrose, fructose content were significantly correlated, indicating thar the sugar to provide the material basis for the accumulation of anthocyanins in black currant peel. Black spike gooseberry peel PAL, UFGT and DFR with anthocyanin synthesis was significantly positively correlated, which PAL activity and anthocyanin pre-synthesis is closely related to the early synthesis of anthocyanins one of the important enzymes of the late trend reflects UFGT accumulation of closely related enzyme activity and anthocyanin synthesis, synthesis UFGT also anthocyanins accumulated one of the key enzyme.2Abscisic acid (ABA) and NAA in vitro tests showed:ABA not only to the accumulation of anthocyanins has increased, and allows the accumulation of anthocyanin peak appeared earlier; the ABA to promote an increase in sugar content, trigger degradation of chlorophyll; the NAA role on the contrary, can inhibit the increase in anthocyanin and sugar content, but also inhibit the degradation of chlorophyll.3The results showed that different concentrations of ABA treatment of black currant tree:using1000mg/L ABA treatment on black currant anthocyanin content in the peel was significantly higher anthocyanin in the peel of the harvest, the sugar content in both increased. Role in promoting high concentration of ABA in PAL activity in the ripe black currant fruit; UFGT activity of the whole process of activity in the1000mg/L concentration anthocyanin synthesis, a key enzyme in the anthocyanin synthesis process.