Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus
Red pears are appreciated for their abundant nutritional benefits and visually striking red hue, rendering them a favored option among consumers and stimulating substantial market demand. The present study employs the flesh of a red pear as the explant, subjecting the flesh callus to varying sugar s...
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/13/8/2032 |
| _version_ | 1797585825622392832 |
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| author | Wantian Yao Diya Lei Xuan Zhou Haiyan Wang Jiayu Lu Yuanxiu Lin Yunting Zhang Yan Wang Wen He Mengyao Li Qing Chen Ya Luo Xiaorong Wang Haoru Tang Yong Zhang |
| author_facet | Wantian Yao Diya Lei Xuan Zhou Haiyan Wang Jiayu Lu Yuanxiu Lin Yunting Zhang Yan Wang Wen He Mengyao Li Qing Chen Ya Luo Xiaorong Wang Haoru Tang Yong Zhang |
| author_sort | Wantian Yao |
| collection | DOAJ |
| description | Red pears are appreciated for their abundant nutritional benefits and visually striking red hue, rendering them a favored option among consumers and stimulating substantial market demand. The present study employs the flesh of a red pear as the explant, subjecting the flesh callus to varying sugar sources, MS concentrations, light qualities, and temperatures to investigate the alterations in secondary metabolites, including anthocyanins, within the callus. It was found that sucrose can induce more anthocyanins, and its related metabolites and genes also increase as the sucrose and MS concentrations increase. Under the conditions of red-blue light and a temperature of 15 °C, it can further induce the production of more anthocyanins and secondary metabolites and can also upregulate the synthesis of anthocyanin-related genes. As such, this investigation serves to elucidate the factors that contribute to anthocyanin accumulation in red pears, thereby providing a theoretical foundation for understanding the mechanisms underlying color change. |
| first_indexed | 2024-03-11T00:12:33Z |
| format | Article |
| id | doaj.art-7fcd9685e2ae47a393c5c4c7a6ad5837 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-11T00:12:33Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-7fcd9685e2ae47a393c5c4c7a6ad58372023-11-18T23:54:04ZengMDPI AGAgronomy2073-43952023-07-01138203210.3390/agronomy13082032Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear CallusWantian Yao0Diya Lei1Xuan Zhou2Haiyan Wang3Jiayu Lu4Yuanxiu Lin5Yunting Zhang6Yan Wang7Wen He8Mengyao Li9Qing Chen10Ya Luo11Xiaorong Wang12Haoru Tang13Yong Zhang14College of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaRed pears are appreciated for their abundant nutritional benefits and visually striking red hue, rendering them a favored option among consumers and stimulating substantial market demand. The present study employs the flesh of a red pear as the explant, subjecting the flesh callus to varying sugar sources, MS concentrations, light qualities, and temperatures to investigate the alterations in secondary metabolites, including anthocyanins, within the callus. It was found that sucrose can induce more anthocyanins, and its related metabolites and genes also increase as the sucrose and MS concentrations increase. Under the conditions of red-blue light and a temperature of 15 °C, it can further induce the production of more anthocyanins and secondary metabolites and can also upregulate the synthesis of anthocyanin-related genes. As such, this investigation serves to elucidate the factors that contribute to anthocyanin accumulation in red pears, thereby providing a theoretical foundation for understanding the mechanisms underlying color change.https://www.mdpi.com/2073-4395/13/8/2032calluspearanthocyaninsucroselighttemperature |
| spellingShingle | Wantian Yao Diya Lei Xuan Zhou Haiyan Wang Jiayu Lu Yuanxiu Lin Yunting Zhang Yan Wang Wen He Mengyao Li Qing Chen Ya Luo Xiaorong Wang Haoru Tang Yong Zhang Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus Agronomy callus pear anthocyanin sucrose light temperature |
| title | Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus |
| title_full | Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus |
| title_fullStr | Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus |
| title_full_unstemmed | Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus |
| title_short | Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus |
| title_sort | effect of different culture conditions on anthocyanins and related genes in red pear callus |
| topic | callus pear anthocyanin sucrose light temperature |
| url | https://www.mdpi.com/2073-4395/13/8/2032 |
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