| With 'Hongyang' kiwifruit(Actinidia chinesis cv 'Hongyang')as the representative,the peel inside the pulp of Chinese gooseberry shows a red radial pattern,which is favored by the vast number of consumers.The coloring of 'Hongyang' is greatly affected by temperature.The high temperature will inhibit the production of red anthocyanin.With the 'Hongyang' red-fleshed kiwifruit as the material,under the high temperature stress,research the anthocyanin synthesis,branch and degradation pathways of intermediate metabolites in three ways,through the establishment of anthocyanin degradation dynamics model,in order to 'Hongyang' laying a foundation for the temperature control in the process of kiwifruit coloring.This research mainly the following results were obtained:1.Under the strict temperature gradient in metabolic experiment system,using high liquid chromatography-mass spectrometry(UPLC-MS)technology to detect the metabolites of anthocyanin synthesis and branch pathways such as: Phe?Cinnamic acid?p-Coumaric acid?Caffeic acid?Ferulic acid?Quercetin?Naringenin Chalcone?Dihydroquercetin?Kaempferol?Epicatechin?Cyanidin-3-O-glucoside and so on.The principal component analysis was used to draw the conclusion that the two related substances with the most influence are kaempferol and ferulic acid,which are of the branches of the biosynthetic pathway of anthocyanin.2.The treatment temperatures were set at 25 ?,30 ?,35 ?,and 40 ?,respectively,and the changes of the intermediate substance contents in anthocyanin metabolism pathway were detected at Day 0,4,6,and 8 after treatments.The results were as follows:(1)At 25 ? and 30 ?,the content of phenylalanine was significantly increased at Day 8;and at 35 ? and 40 ?,it was significantly increased at Day 6.(2)The content of cinnamic acid was decreased at 25 ? and 30 ? in Day 0-4 and increased in Day 4-8;on the contrary,when treated at 35? and 40?,the cinnamic acid content was increased in Day 0-4,and decreased in Day 4-8.(3)The content of 4-hydroxycinnamic acid showed an upward trend in 8 days of treatment at 25 ? and 30 ?,while the content was increased in Day 0-6 and decreased at Day 8 when treated at 35 ? and 40 ?.(4)The caffeic acid content was increased slowly at 25 ?,while at 30 ?,it was increased in Day 0-4,rapidly declined at Day 6,and slowly increased again at Day 8;it was increased in Day 0-6 when treated at 35 ?,and rapidly decreased at Day 8;when treated at 40 ?,it was increased in Day 0-4,decreased at Day6,and rapidly increased again at Day8.(5)The content of ferulic acid was significantly increased in Day 4-8 at 30 ?;it was rapidly increased in Day 0-6 when treated at 40 ?.(6)At each temperature,the content of quercetin was rapidly decreased in Day 0-4 and increased in Day 4-8 again.(7)The naringenin chalcone content was rapidly decreased in Day 0-4 and increased in Day 4-8 at each temperature.(8)The dihydroquercetin content was rapidly decreased in Day 0-4 and increased in Day 4-8 at various treatment temperature.(9)The epicatechin content was quickly increased in Day 0-4 at various treatment temperature,afterwards,it was decreased first and increased again at 25 ? and 30 ?,and quickly decreased at 35 ? and 40 ?.(10)At 40 ? treatment,the content of Cyanidin-3-O-glucoside drops rapidly,35 ?,slow rise,also 25 ? and 30 ?,first has decline in 0 ~ 4 days,but after all has been rising.3.On the basis of first-order reaction kinetics attempt to establish the thermal decomposition kinetics model of anthocyanin in vivo.The results showed that 'Hongyang' kiwifruit anthocyanin degradation process is not a simple linear relationship,but rather complicated internal biological processes.Anthocyanin synthesis pathway shelter-forest intermediate material and branch way most product content increased,the synthesis way middle and lower reaches of the material,shows that high temperature of anthocyanin synthesis has certain inhibitory effect.4.In this study,the degradation process and final products of anthocyanin were predicted and measured.The results showed that xylose,protocatechuic acid,2,4-dihydroxybenzoic acid increased significantly under high temperature stress.It showed 'Hongyang' kiwifruit endocarp pulp harder to coloring the main reason is that the high temperature decomposition. |
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