Influence of color bagging on anthocyanin and sugar in bayberry fruit

Le résumé fourni par la source

• Red bagging enhanced anthocyanin and sugar accumulation in bayberry fruit. • Blue bagging attenuated content of anthocyanin and sugar in bayberry fruit. • Red light induced expression of key genes for anthocyanin and sugar synthesis. • Low illumination reduced expressions of key genes in anthocyanin and sugar synthesis. Fruit bagging is a prevalent technique in fruit production to enhance quality and protect fruits from various biotic and abiotic stresses. In this study, we employed bags of different colors (red, yellow, blue, green, and transparent as CK) to investigate their impacts on bayberry fruit quality. The red bag raised the most red light by 28.61 % and slightly elevated blue light by 7.55 %. Conversely, the blue bag filtered out nearly half (48.78 %) of photosynthetic irradiance, resulting in the lowest photosynthetic irradiance (1379.87 mW), despite increasing blue light by 24.71 %. As a result, the red bag led to the highest accumulation of anthocyanins and soluble sugars, while the blue bag resulted in the least accumulation of these compounds. Similarly, the red bag resulted in the highest level of gene expressions essential for anthocyanin biosynthesis, including MrCHS, MrCHI, MrF3H, MrDFR1, MrANS, MrUFGT , as well as the transcriptional factor, MrMYB1 , along with genes crucial for sugar biosynthesis such as MrSPS1, MrSPS2, and MrINV1 . In contrast, the blue bag resulted in the lowest expression levels of these genes. The results suggest that increased red light improves bayberry fruit quality, whereas low photosynthetic irradiance is detrimental. Therefore, red bagging could be adopted in bayberry production to improve fruit quality, while bags with poor light transmittance should be avoided.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.