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Monochromatic light increases anthocyanin content during fruit development in bilberry
BACKGROUND: Light 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 o...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4274681/ https://www.ncbi.nlm.nih.gov/pubmed/25511869 http://dx.doi.org/10.1186/s12870-014-0377-1 |
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author | Zoratti, Laura Sarala, Marian Carvalho, Elisabete Karppinen, Katja Martens, Stefan Giongo, Lara Häggman, Hely Jaakola, Laura |
author_facet | Zoratti, Laura Sarala, Marian Carvalho, Elisabete Karppinen, Katja Martens, Stefan Giongo, Lara Häggman, Hely Jaakola, Laura |
author_sort | Zoratti, Laura |
collection | PubMed |
description | BACKGROUND: Light 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. RESULTS: All 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). CONCLUSIONS: Our results indicate that the spectral composition of light during berry development has significant effect on the flavonoid composition of ripe bilberry fruits. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12870-014-0377-1) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-4274681 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-42746812014-12-24 Monochromatic light increases anthocyanin content during fruit development in bilberry Zoratti, Laura Sarala, Marian Carvalho, Elisabete Karppinen, Katja Martens, Stefan Giongo, Lara Häggman, Hely Jaakola, Laura BMC Plant Biol Research Article BACKGROUND: Light 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. RESULTS: All 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). CONCLUSIONS: Our results indicate that the spectral composition of light during berry development has significant effect on the flavonoid composition of ripe bilberry fruits. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12870-014-0377-1) contains supplementary material, which is available to authorized users. BioMed Central 2014-12-16 /pmc/articles/PMC4274681/ /pubmed/25511869 http://dx.doi.org/10.1186/s12870-014-0377-1 Text en © Zoratti et al.; licensee BioMed Central. 2014 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. |
spellingShingle | Research Article Zoratti, Laura Sarala, Marian Carvalho, Elisabete Karppinen, Katja Martens, Stefan Giongo, Lara Häggman, Hely Jaakola, Laura Monochromatic light increases anthocyanin content during fruit development in bilberry |
title | Monochromatic light increases anthocyanin content during fruit development in bilberry |
title_full | Monochromatic light increases anthocyanin content during fruit development in bilberry |
title_fullStr | Monochromatic light increases anthocyanin content during fruit development in bilberry |
title_full_unstemmed | Monochromatic light increases anthocyanin content during fruit development in bilberry |
title_short | Monochromatic light increases anthocyanin content during fruit development in bilberry |
title_sort | monochromatic light increases anthocyanin content during fruit development in bilberry |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4274681/ https://www.ncbi.nlm.nih.gov/pubmed/25511869 http://dx.doi.org/10.1186/s12870-014-0377-1 |
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