Anthocyanin Biosynthesis in Apple Fruit

抄録

Anthocyanin accumulation is responsible for the red color of the skin and flesh of apple fruits (Malus × domestica Borkh.), and redder fruits are more marketable. Pigmentation in the skin of apple fruit varies among different cultivars and is influenced by environmental factors, including temperature conditions and the level of sunlight irradiation. Because warmer temperatures suppress anthocyanin synthesis in the skin of apple fruit, there are increasing concerns that global warming may be detrimental to fruit pigmentation. Recent molecular studies have revealed that the MdMYB1 gene, which encodes a transcription factor, plays a critical role in regulating anthocyanin synthesis in both the skin and flesh of apple fruits. A marker-assisted selection process has been developed to identify MdMYB1 genotypes and predict those fruits that will develop redder skin. These apples may be better adapted to a warmer global climate. The application of hormones can also increase the level of pigmentation in fruit skin, and plant growth regulators such as ethylene and jasmonate are commercially available. The mechanisms that regulate anthocyanin biosynthesis in the flesh of red-fleshed apple fruit appear to partially differ from those that function in the skin of red-skinned fruit. In the flesh of red-fleshed fruit, the pigment accumulates under dark conditions, whereas no anthocyanin is synthesized in the skin of bagged apple fruit. Conversely, in both red-skinned and red-fleshed apple fruits, warmer temperatures inhibit anthocyanin accumulation. Further studies on the regulation of anthocyanin synthesis in the flesh of red-fleshed apple fruit are necessary.