Changes Of Anthocyanin Endogenous Hormones And CaM Contents Of In Bagging ’Pingguoli’ During The Coloring Period

’Pingguoli’(Pyrus bretschneideri Rehd.’Pingguoli’)is one of the few large fruit species that can be red coloration.The changes of anthocyanin composition,endogenous hormone and Ca2+/CaM system in bagging ’Pingguoli’ were investigated.The results were as follows:(1)A method for the determination of anthocyanin in ’Pingguoli’ peel was developed by HPLC:three anthocyanins were successfully detected,respectively Cyanidin-3-O-beta-D-galactoside chloride、Cyanidin-3-O-glucoside chloride and Peonidin-3-O-galactoside chloride.It was found that Cyanidin-3-O-beta-D-galactoside chloride was the main component of anthocyanin in ’Pingguoli’peel,Cyanidin-3-O-glucoside chloride and Peonidin-3-O-galactoside chloride are minor components.Bagging can affect the accumulation of anthocyanins,and the influence degree of different components is different.The content of Cyanidin-3-O-beta-D-galactoside chloride changes most obviously after bagging,it went up 18 times.It has certain effect on Peonidin-3-O-galactoside chloride.The effect on the content of Cyanidin-3-O-glucoside chloride was small.(2)By optimizing the experimental method,a method was developed for the separation of zein(ZT),gibberellin(GA3),auxin(IAA)and abscisic acid(ABA)from’Pingguoli’ peel by HPLC.The endogenous hormone change trend of ’Pingguoli’ after bags removal is different,which is related to their different division of labor.The gradual increase of endogenous hormone ABA after bags remova may be related to the regulation of anthocyanin synthesis.The correlation analysis of endogenous hormones and anthocyanins in fruits showed that ABA was positively correlated with anthocyanins,and negatively correlated with ZT,IAA and GA3.(3)The contents of CaM,Ca2+-ATPase and NADK were measured by ELISA,and the bagging inhibited the expression of Ca2+/CaM system,after bag release,CaM system becomes active.However,on the thirteenth day after unbagging,the expression of unbagged CaM system was still active,and the specific mechanism remains to be studied.(4)The rapid synthesis of anthocyanin after bags removal was compared with the slow synthesis of chlorophyll and carotenoids,indicating that the ratio of anthocyanin/(chlorophyll and carotenoid)was changed by specific value,which promoted the red color on the surface of ’Pingguoli’.After the bagged fruit was unbagged,the L*and h values decreased and a*and b*increased in the process of fruit coloration,which was shown as follows:with the synthesis of anthocyanin,the skin gloss of the fruit decreased,and the red color gradually covered the original yellow-green color.