Chemical Regulation On Anthocyanin Synthesis In Grape And Apple Fruits

Using Jufeng grape as the experimental material,the effects of MJ,MDJ and 6-BA on the autumn,the synthesization of anthocyanin and the quality of the fruits were studied, and the relation of the content of anthocyanin and the growth of the fruits was observed. Using Changfu 2,Fudao and Huashuai as the experimental materials,the effects of JAs, ISO on the synthesization of anthocyanin,the chlorophyl and the content of sugar of the fruits was studied.Several combinations of JAs and ISO were found,which improved effectively the synthesization of anthocyanin and the quality of fruits.1.Effects of JAs and 6-BA on the quality and autumn of JufengIn the periods of expansion,upgrowth and maturation of the fruits,they were treated with combinations of MJ(10,50,100mg/L) and 6-BA(50mg/L),MDJ(10,50,100mg/L) and 6-BA(50mg/L).According to the experiments,the only use of MJ or MDJ could make the pigmentation of the fruits to be earlier,but the effects of the combination of MJ and 6-BA were better than that of the only use of MJ,and the effects of the combinations of MDJ and 6-BA were worse than that of the only use of MDJ.As for the quality of the fruits, the effects of MJ or MDJ or their combinations with 6-BA were positive.More precisely, the most effective combination for the synthesization of anthocyanin was 50mg/L MJ and 50mg/L 6-BA.The second was 10mg/L MDJ.The effects of the combinations on the content of sugar were similar.The most effective combination on the proportion of sugar and acid was also 50mg/L MJ and 50mg/L 6-BA,but the second was 50mg/L MDJ and 50mg/L 6-BA.The time-evolution of the content of anthocyanin in the husk was also studied.It was found that the time-evolution was not linear,but first increasing steadily,then increasing very fast and at last decreasing.2.Effects of JAs,ISO and IBA on the quality of Fushi and HuashuaiIn the period of maturation of the fruits,the fruits of Fukuhima Spur and Fuji Nagafu No.2 were treated with the combinations of 50mg/L MJ,20mg/L MDJ and 50mg/L IBA, and the fruits of Fuji Nagafu No.2 and Huashuai were treated with ISO(10,80,160mg/L) on Sep 11,Sep 23 and Oct 11. According to the experiments,MJ improved effectively the accumulation of anthocyanin of the fruits.The most effective combination for Fuji Nagafu No.2 and Fukuhima Spur was 50mg/L MJ and 50mg/L IBA,but the effect on the fruits of Fuji Nagafu No.2 was more remarkable.The effect of 20mg/L MDJA+50mg/L IBA on Fuji Nagafu No.2 was similar to that of 50mg/L MeJA+50mg/L IBA on Fukuhima Spur.ISO also improved effectively the accumulation of anthocyanin and sugar of the fruits of Fuji Nagafu No.2.The most effective concentration was 80mg/L,which increased the content of anthocyanin and sugar by 97.92%and 2.70%respectively.The effect on the chlorophyl was that the low concentration of ISO inhibited the decomposition of chlorophyl and the high concentration of ISO improved the decomposition of chlorophyl.the fruits of Huashuai were also treated with ISO(10,80,160mg/L).It was found that ISO also improved effectively accumulation of anthocyanin.However,the most effective concentration was 10mg/L,the lowest concentration.For sugar and Vc,the most effective concentration was 80mg/L.