grape

anthocyanins

grape berries

anthocyanin accumulation

anthocyanin synthesis

flavonoid biosynthesis

fruit ripening

Journal of Agricultural and Food Chemistry

The coloring process of grape flesh is valuable for research and promotion of the high nutritional quality of anthocyanins. 'Summer Black' and it is new red flesh mutant were used to analyze the changes of anthocyanin biosynthesis during grape berry development. Eighteen kinds of anthocyanins were detected in mature berries of the two cultivars, but the content of most 3'- and 3',5'-substituted anthocyanins was higher in the skin of the mutant. Anthocyanin accumulation occurred simultaneously in the skin and flesh of the mutant, and their types and content were more abundant in the former. For the mutant, there were only CHS, OMT, MYBA3, and MYBPA1 at lower transcriptional level in the flesh during veraison when compared with these in the skin, which might be an important factor to limit the anthocyanin accumulation in the flesh. The occurrence of red flesh might be related the enhancement of anthocyanin biosynthesis in the whole berry.

Changes of Anthocyanin Component Biosynthesis in ‘Summer Black’ Grape Berries after the Red Flesh Mutation Occurred