Study On The Accumulation And The Mechanism Of Anthocyanin Of Fruit In ’HongYang’ Kiwifruit

In order to explore the rule and the physiological mechanism of fruit pigment changes of kiwifruit. to harvest high-quality ’Hong Yang’ kiwifruits. chlorophyll, carotenoid. anthocyanin,soluble sugar, titration acid, anthocyanin,activities of biosynthesis related enzyme PAL,CHI,DFR and PPO in outer and inner pericarp was detected. The accumulation of anthocyanin and the correlation among the factors were analyzed. The results show that:(1) The changes of the red color in fruit can be divided into three stages. First, the red color only distributed in outer pericarp from DAFB (Days after mid bloom) 15 to DAFB 25, but the inner pericarp is not red. The second stage is from DAFB 35 to 65. There was only green color, no red color in the whole fruit. The last stage is from DAFB 75 to 148. The red color distributed in inner pericarp only, the outer pericarp was not red. And with the development of fruit, the inner pericarp became redder.(2)Corresponding to the changes of red color in fruit, in the first stage of fruit development, anthocyanins were mainly distributed in the outer pericarp. Along with the development of fruit, the anthocyanin content in outer pericarp decreased gradually, but the content in inner pericarp increased. In the last stage of fruit development, anthocyanin was mostly distributed in the inner pericarp.(3)During the development of the fruit, the contents of chlorophyll and carotenoid in fruit decreased. In the outer pericarp, chlorophyll, carotenoid and anthocyanin contents were significant positive correlation. Chlorophyll, carotenoid and anthocyanin content of the inner pericarp showed significant negative correlation.(4)With the development of fruit, soluble sugar content of fruit increased gradually, titration acid content showed the trend of first increased and then decreased, and the titratable acid content in outer pericarp was higher than in the inner pericarp. The soluble sugar、titratable acid and anthocyanin in inner pericarp showed a significant positive correlation, while no correlation in outer pericarp.(5) With the development of fruit, in the outer pericarp, the content of anthocyanin was dramatically and positively correlated with the enzyme activity of CHI, and significantly and negatively correlated with DFR and PPO, and not obviously correlated with PAL. In the inner pericarp, the content of anthocyanin was significantly and positively correlated with the activities of PAL, CHI and DFR, and anthocyanin content increased with the increase of the enzyme activity, the correlation between PPO activity and anthocyanin content was not significant. Apparently, only the activity of CHI changed in the same trend with the anthocyanin content both in inner and outer pericarp. So CHI may be a key enzyme to control the synthesis of anthocyanin in kiwifruit ’Hong yang’...