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Background  Decrease in anthocyanin content results in the loss of red color in leaves, petals and receptacles during development. The content of anthocyanin was affected by the biosynthesis and degradation of anthocyanin. Compared with the known detailed mechanism of anthocyanin biosynthesis, the degradation mechanism is not fully investigated. It is vital to study the degradation mechanism of anthocyanin in pear for promoting the accumulation of anthocyanin and inhibiting the red fading in pear.    Results  Here, we reported that laccase encoded by  PbLAC4-like  was associated with anthocyanin degradation in pear. The expression pattern of  PbLAC4-like  was negatively correlated with the content of anthocyanin during the color fading process of pear leaves, petals and receptacles. Phylogenetic analysis and sequence alignment revealed that  PbLAC4-like  played a vital role in anthocyanin degradation. Thus, the degradation of anthocyanin induced by  PbLAC4-like  was further verified by transient assays and prokaryotic expression. More than 80% of anthocyanin compounds were degraded by transiently over-expressed  PbLAC4-like  in pear fruitlet peel. The activity of crude enzyme to degrade anthocyanin in leaves at different stages was basically consistent with the expression of  PbLAC4-like.  The anthocyanin degradation ability of prokaryotic induced PbLAC4-like protein was also verified by enzyme activity assay. Besides, we also identified  PbMYB26  as a positive regulator of  PbLAC4-like.  Yeast one-hybrid and dual luciferase assay results showed that  PbMYB26  activated  PbLAC4-like  expression by directly binding to the  PbLAC4-like  promoter.    Conclusions  Taken together, the  PbLAC4-like  activated by  PbMYB26,  was involved in the degradation of anthocyanin, resulting in the redness fading in different pear tissues.    Supplementary Information  The online version contains supplementary material available at 10.1186/s12870-021-03220-1.

PbLAC4-like, activated by PbMYB26, related to the degradation of anthocyanin during color fading in pear