Accumulation of Anthocyanin and Its Associated Gene Expression in Purple Tumorous Stem Mustard (Brassica juncea var. tumida Tsen et Lee) Sprouts When Exposed to Light, Dark, Sugar, and Methyl Jasmonate

Tumorous stem mustard is a characteristic vegetable in Southeast Asia, as are its sprouts. The purple color of the purple variety 'Zi Ying' leaves is because of anthocyanin accumulation. The ways in which this anthocyanin accumulation is affected by the environment and hormones has remained unclear. Here, the impacts of sucrose, methyl jasmonate (MeJA), light, and dark on the growth and anthocyanin production of 'Zi Ying' sprouts were explored. The results showed that anthocyanins can be enhanced by sucrose in sprouts under light condition, and MeJA can promote anthocyanins production under light and dark conditions in sprouts. The anthocyanin biosynthetic regulatory genes BjTT8, BjMYB1, BjMYB2 and BjMYB4, and the EBGs and LBGs were upregulated under light conditions, while BjTT8, BjMYB1, and BjMYB2 and anthocyanin biosynthetic genes BjF3H and BjF3'H were upregulated under DM condition. These results indicate that sucrose and methyl jasmonate can stimulate the expression of genes encoding components of the MBW complex (MYB, bHLH, and WD40) and that they transcriptional activated the expression of LBGs and EBGs to promote the accumulation of anthocyanins in 'Zi Ying' sprouts. Our findings enhance our understanding of anthocyanin accumulation regulated by sucrose and MeJA in 'Zi Ying', which will help growers to produce anthocyanin-rich foods with benefits to human health.