Analysis On Anthocyanin Accumulation And Factors Involved In Currant Fruits

The characteristic of anthocyanin accumulation and related factors on anthocyanin synthesis of three currant varieties fruits were analysed. The results were as follow:Great quantities of anthocyanin were accumulaed in black and red currant fruits during the late stage of development, but white currant fruits synthetized anthocyanin during the early period of development. When the fruits matured anthocyanin content of black currant was highest, that of red currant was subsequence, that of white currant was extrme low.While anthocyanin of black currant fruits rapid accummlating. Chlorophyll and carotenoid content were lowest. Anthocyanin accumulaing slower before the fruits were harvested, chlorophyll and carotenoid content increased. As anthocyanin of red currant fruits, Chlorophyll and carotenoid content continuous decreased; Chlorophyll and carotenoid content of white currant fruits uninterrupted reduced during the middle and late stage of development, but anthocyanin content was extreme little.Relationship between soluble sugar and anchocyanin in black and red currant fruit was significantly corrlated. But But sugar content confined fruits coloration in specific range, If its content exceeded regular threshold, it could not be limit factor.One week before anthocyanin stored up or the time that anthocyanin start to accumulated protein content declined in fruits.PAL activity could affect anghocyanin accumulation in certain degree, But PAL was not key enzyme of anthocyanin biosynthesis in currant fruit.During two weeks that anthocyanin begined to accumulate, flavonoid and total phenol decreased.Early stage shading nearly did not significantly affect anthocyanin biosynthesis in black curant fruits. Middle stage shading accelerated anthocyanin accumulation in certain degree, but late stage shading inhibited anthocyanin accumulation.