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UV ‐B‐induced anthocyanin accumulation in hypocotyls of radish sprouts continues in the dark after irradiation
Author(s) -
Su Nana,
Lu Yanwu,
Wu Qi,
Liu Yuanyuan,
Xia Yan,
Xia Kai,
Cui Jin
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7161
Subject(s) - anthocyanin , raphanus , hypocotyl , phenylalanine ammonia lyase , phenylalanine , biosynthesis , chemistry , food science , irradiation , botany , biochemistry , biology , horticulture , enzyme , amino acid , physics , nuclear physics
BACKGROUND Raphanus sativus L. cv. Yanghua sprouts are rich in health‐promoting anthocyanins; thus hypocotyls show a red color under light. In this study, effects of UV ‐B irradiation at 5 W m −2 on anthocyanin biosynthesis in the hypocotyls of radish sprouts were investigated. RESULTS Anthocyanins began to accumulate rapidly from 24 h irradiation and increased continuously until 48 h, showing a similar pattern to phenylalanine ammonia lyase ( PAL ) activity, with a correlation coefficient of 0.804. The expression of DFR and ANS paralleled the upward trend in anthocyanin accumulation, while CHS , CHI and F3H were upregulated before accumulation. When sprouts were moved into the dark from UV ‐B, the anthocyanin accumulation did not stop immediately. By contrast, anthocyanin accumulated continuously for more than 12 h in the dark, which was further supported by the significantly higher PAL activity monitored at 24 h after irradiation. Similarly, the transcript levels of anthocyanin biosynthesis‐related genes were much higher over 6 h after 12 h UV ‐B irradiation. CONCLUSION UV ‐B‐induced anthocyanin accumulation continues in the dark after irradiation, which was supported by unfading PAL activity and high levels of biosynthesis‐related genes. This will provide evidence to produce high‐quality sprouts with more anthocyanins but less energy wastage in practice. © 2015 Society of Chemical Industry