Effect Of Light On The Content Of Anthocyanins Components In ’Pingguoli’ Fruit During Coloration

’Pingguoli’(Pyrus bretschneideri Rehd.cv.Pingguoli)is one of the few red pear varieties with large fruit-type,cold tolerant,resistance to storage and transportation as a protection product of origin in Yanbian Prefecture.It has great competitiveness in the market.This study explored the changes of anthocyanins content in fruit peels under different color bag treatments and different light quality,and further explored the relationship between coloring and lightening of ’Pingguoli’ peels,laying the foundation for enhancing the coloring of ’Pingguoli’ and further enhancing the economic value.In this experiment,’Pingguoli’ was used as the test material,ultra performance liquid chromatography-triple quadrupole mass spectrometry(UPLC-MS/MS)method is used to study the content of anthocyanins bagging ’Pingguoli’ during coloration.The main results are as follows:(1)A UPLC-MS/MS method for quantitative analysis of anthocyanins in the peel of ’Pingguoli’ was established.Test conditions:Plus C18(2.1*150 mm,1.7 μm)chromatographic column;Sample size:5 μL;Flow rate:0.5ml·min-1;Column temperature:35℃;The mobile phase A solution is 0.1%formic acidified water;The mobile phase B solution is the methanol was acidified with 0.1%formic acid;In this conditions,four anthocyanins were detected in the peel of ’Pingguoli’,which were cyanidin-3-o-glucoside,pelargonidin-3-o-glucoside,malvidin-3-o-glucoside and peonidin-3-o-glucoside.(2)UPLC-MS/MS was used to determine the change of anthocyanins content in bagging fruit during coloration;the anthocyanins synthesis rate was the most rapid after bag removing 3-6 d.The highest total content of anthocyanins was 85.43μg · g-1 after bag removing 10 days,which was in line with the commercial picking period of ’Pingguoli’ At the same time,the contents of four anthocyanins were measured,the contents of cyanidin-3-o-glucoside is 36.54 μg · g-1,the contents of pelargonidin-3-o-glucoside is 13.64 μg · g-1,the contents of malvidin-3-o-glucoside is 7.21 μg·g-1 and the contents of peonidin-3-o-glucoside is 28.02 μg·g-1.(3)Proved the change of anthocyanins content in the peel of ’Pingguoli’ under the treatment of four kinds of color bags,and released the highest content of anthocyanins in the 10th day after bag removing,and blue bag>white bag>red bag>green bag;The total content of the blue bag treatment was as high as 56.20μg·g-1,which was significantly lower than the content of anthocyanins the unbagged fruit,the content of anthocyanins unbagged fruit the maximum of is 66.51 μg·g-1.The highest contents of cyanidin-3-o-glucoside is 22.58 μg·g-1 by blue bag treatment,which is the total content of anthocyanins 40.19%,followed by the content of peonidin-3-o-glucoside is 16.48 μg·g-1,and the other color fruit bags had a higher the content of peonidin-3-o-glucoside than the content of cyanidin-3-o-glucoside.(4)By processing different photoperiods of ’Pingguoli’ during coloration,founding that the content of anthocyanins was highest in normal photoperiod,followed by continuous light for 6 h.But continuous light for 6 h the content of peonidin-3-o-glucoside was significantly higher than the normal photoperiod,but the continuous light 6 h the content of cyanidin-3-o-glucoside was significantly lower than the normal photoperiod.(5)The UV spectrophotometer was used to measure the pigment accumulation of post-harvest ’Pingguoli’ by different light irradiation.The results showed that for 15 days the total chlorophyll content was highest by the blue light irradiation,and the carotenoid content and the comparatively content of anthocyanins is the highest after the natural light,followed by blue light irradiation;At the same time,UV-A is found to promote the accumulation of anthocyanins.