Anthocyanin accumulation in apple skin during ripening: Regulation by ethylene and phenylalanine ammonia-lyase

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Abstract

In ‘Jonathan’ apples in the field, the concentration of red anthocyanin pigments in the skin increased up to 3-fold before and during commercial harvest. The start of this increase coincided with the start of rapid ethylene production in the apples. Ripening, as measured by increased ethylene production, led to increases in the rate of anthocyanin accumulation and the level of the enzyme phenylalanine ammonia-lyase (PAL) in detached apples held under constant light and temperature conditions. When ethylene was applied to unripe apples, PAL activity and anthocyanin accumulation increased to levels similar to those in ripe apples. Ethylene applied to ripe apples did not increase PAL or the rate of anthocyanin accumulation. These observations suggest that ethylene initiates rapid anthocyanin accumulation during apple ripening by increasing the level of the rate-limiting enzyme, PAL, in the skin.

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