Monochromatic light increases anthocyanin content during fruit development in bilberry

BMC Plant Biology

Research Article

Laura Jaakola¹  Katja Karppinen²  Hely Häggman²  Laura Zoratti²  Marian Sarala²  Stefan Martens³  Lara Giongo³  Elisabete Carvalho⁴ 

[1] Climate laboratory, Department of Arctic and Marine Biology, UiT the Arctic University of Norway, NO-9037, Tromsø, Norway;Norwegian Institute for Agricultural and Environmental Research, Bioforsk Nord Holt, NO-9269, Tromsø, Norway;Department of Biology, University of Oulu, FI-90014, Oulu, Finland;Fondazione Edmund Mach, Research and Innovation Center, via E. Mach 1, 38010S, Michele all’Adige, TN, Italy;Plant Molecular Science, Centre for Systems and Synthetic Biology, Royal Holloway University of London, TW20 0EX, Egham, UK;Fondazione Edmund Mach, Research and Innovation Center, via E. Mach 1, 38010S, Michele all’Adige, TN, Italy;

关键词: Light quality;    Vaccinium myrtillus L;    Flavonoids;    Anthocyanins;    Bilberry;    Berries;    UPLC-MS/MS;   

DOI  :  10.1186/s12870-014-0377-1

 received in 2014-10-31, accepted in 2014-12-10,  发布年份 2014

来源: Springer

【 摘 要 】

BackgroundLight is one of the most significant environmental factors affecting to the accumulation of flavonoids in fruits. The composition of the light spectrum has been shown to affect the production of phenolic compounds during fruit ripening. However, specific information on the biosynthesis of flavonoids in fruits in response to different wavelengths of light is still scarce. In the present study bilberry (Vaccinium myrtillus L.) fruits, which are known to be rich with anthocyanin compounds, were illuminated with blue, red, far-red or white light during the berry ripening process. Following the illumination, the composition of anthocyanins and other phenolic compounds was analysed at the mature ripening stage of fruits.ResultsAll the three monochromatic light treatments had significant positive effect on the accumulation of total anthocyanins in ripe fruits compared to treatment with white light or plants kept in darkness. The elevated levels of anthocyanins were mainly due to a significant increase in the accumulation of delphinidin glycosides. A total of 33 anthocyanin compounds were detected in ripe bilberry fruits, of which six are novel in bilberry (cyanidin acetyl-3-O-galactose, malvidin acetyl-3-O-galactose, malvidin coumaroyl-3-O-galactose, malvidin coumaroyl-3-O-glucose, delphinidin coumaroyl-3-O-galactose, delphinidin coumaroyl-3-O-glucose).ConclusionsOur results indicate that the spectral composition of light during berry development has significant effect on the flavonoid composition of ripe bilberry fruits.

【 授权许可】

Unknown   
© Zoratti et al.; licensee BioMed Central. 2014. This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.