Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

被引：277

作者：

Zhang, Yang ^{[1
]}

Butelli, Eugenio ^{[1
]}

De Stefano, Rosalba ^{[2
]}

Schoonbeek, Henk-jan ^{[1
]}

Magusin, Andreas ^{[1
]}

Pagliarani, Chiara ^{[3
]}

Wellner, Nikolaus ^{[4
]}

Hill, Lionel ^{[1
]}

Orzaez, Diego ^{[5
]}

Granell, Antonio ^{[5
]}

Jones, Jonathan D. G. ^{[6
]}

Martin, Cathie ^{[1
]}

机构：

[1] John Innes Ctr, Norwich NR4 7UH, Norfolk, England

[2] Univ Naples Federico II, Dept Soil Plant Environm & Anim Sci, I-80055 Portici, Italy

[3] Univ Turin, Dept Agr Forestry & Food Sci, I-10095 Grugliasco To, Italy

[4] Inst Food Res, Norwich NR4 7UA, Norfolk, England

[5] Univ Politecn Valencia, Inst Biol Mol & Celular Plantas, Consejo Super Invest Cient, Valencia 46022, Spain

[6] Sainsbury Lab, Norwich NR4 7UH, Norfolk, England

来源：

CURRENT BIOLOGY | 2013年 / 23卷 / 12期

基金：

英国生物技术与生命科学研究理事会;

关键词：

BOTRYTIS-CINEREA; FRUIT; EXPRESSION; SENESCENCE; RESISTANCE; SYSTEM;

D O I：

10.1016/j.cub.2013.04.072

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, one of the most important postharvest pathogens, is reduced in purple tomato fruit. We show that reduced susceptibility to B. cinerea is dependent specifically on the accumulation of anthocyanins, which alter the spreading of the ROS burst during infection. The increased antioxidant capacity of purple fruit likely slows the processes of overripening. Enhancing the levels of natural antioxidants in tomato provides a novel strategy for extending shelf life by genetic engineering or conventional breeding.

引用

页码：1094 / 1100

页数：7

共 28 条

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