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Anthocyanins are secondary metabolites responsible for the red coloration of mango and apple. The red color of the peel is essential for the fruit's marketability. Anthocyanins and flavonols are synthesized via the flavonoid pathway initiated from phenylalanine (Phe). Anthocyanins and flavonols have antioxidant, antifungal, and health-promoting properties. To determine if the external treatment of apple and mango trees with Phe can induce the red color of the fruit peel, the orchards were sprayed 1 to 4 weeks before the harvest of mango (cv. Kent, Shelly, and Tommy Atkins) and apple fruit (cv. Cripps pink, Gala and Starking Delicious). Preharvest Phe treatment increased the red coloring intensity and red surface area of both mango and apple fruit that was exposed to sunlight at the orchard. The best application of Phe was 2-4 weeks preharvest at a concentration of 0.12%, while a higher concentration did not have an additive effect. A combination of Phe and the positive control of prohydrojasmon (PDJ) or several applications of Phe did not have a significant added value on the increase in red color. Phe treatment increased total flavonoid, anthocyanin contents, and antioxidant activity in treated fruit compared to control fruits. High Performance Liquid Chromatography analysis of the peel of Phe treated 'Cripps pink' apples showed an increase in total flavonols and anthocyanins with no effect on the compound composition. HPLC analysis of 'Kent' mango fruit peel showed that Phe treatment had almost no effect on total flavonols content while significantly increasing the level of anthocyanins was observed. Thus preharvest application of Phe combined with sunlight exposure offers an eco-friendly, alternative treatment to improve one of the most essential quality traits-fruit color.

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Fruit coloring is an important sign of fruit ripening. As the fruit matures, the fruit color gradually changes from green to yellow, red, black or orange. Different colors of fruits contain different types of pigments. The pigments related to fruit color mainly include chlorophyll, Carotenoids, anthocyanins and flavonoids, etc. Fruit coloring refers to the process of chlorophyll disappearing, other colors appear, or other pigments are synthesized, mainly including the following points:

Chlorophyll generally exists in the peel, and some fruits such as apples also exist in the pulp. The disappearance of chlorophyll can occur before or after fruit ripening, such as navel orange, or before and after fruit ripening, such as pears, or at the same time as ripening, such as bananas. The disappearance of chlorophyll is related to the loss of chloroplasts. In tomato and citrus fruits, it is mainly due to the transformation of chlorophyll into chromoplasts, which makes the chlorophyll lose its photosynthetic ability, and ethylene in plant hormones promotes the process of fruit chlorosis.

Carotenoids are mainly carotene, lycopene, lutein, etc. They are formed in the early stage of fruit development and generally exist in the chloroplast. When the chlorophyll disappears, its color is displayed, making the fruit yellow or even red. For example, bananas During the ripening process, almost all the chlorophyll in the peel disappears, but the lutein and carotenoids remain unchanged, making the banana yellow. In addition, carotenoids can also be converted from chloroplasts to chromoplasts to synthesize new carotenoids. Synthesis is affected by the environment such as light and temperature.

Anthocyanin is the main pigment that constitutes the color of mature fruit. It can be dissolved in water and generally exists in the vacuole. It accumulates in large quantities when the fruit matures. Anthocyanin mainly exists in the form of anthocyanin in the plant. Anthocyanin is produced by Composed of anthocyanins and polysaccharides, its formation requires anthocyanins, sugars and photoreceptors. The biosynthesis of anthocyanins is closely related to the accumulation of carbohydrates (mainly sugars). During the fruit coloring period, the decomposition rate of starch is accelerated, and the content of soluble sugars increases, which promotes the synthesis of anthocyanins. In addition, the synthesis of anthocyanins also requires light exposure. photoreceptors are mainly phytochromes, which play an important role in regulating the formation of anthocyanins. In addition, the structural parts of anthocyanins containing phenols and polyphenols in plants will be destroyed under certain conditions. The quinones oxidized to black make the fruit brown, such as litchi, chestnuts, etc. when ripe, the peel turns brown, the coloring of the fruit is the fading of chlorophyll, the synthesis of carotenoids and anthocyanins, and the fruit changes from green to other colors Due to the different proportions of different elements in the peel, different colors of crop fruits are formed.

Light has a greater impact on fruit coloring. Light contributes to the formation of light and pigments, promotes the photosynthesis of leaves, allows more sugar to flow into the fruit, and directly induces the formation of pigments in the fruit. Lack of light will lead to anthocyanins. The synthesis of pigment is less, and the coloring of the fruit is poor. For example, if the branches are too dense or the fruit is too much in the orchard, it will affect the light transmission. The fruit located at the bottom or the shade is too exposed to sunlight, resulting in uneven coloring and yin and yang fruits.

Mineral nutrients can affect fruit coloring. Different mineral nutrients have different effects. For example, too much nitrogen will lead to excessive growth of branches and leaves, reduce the transport of nutrients to the fruit, delay the disappearance of chlorophyll, and is not conducive to fruit chlorosis. Amino acid and protein conversion, reduce the sugar content in the fruit, reduce the synthesis of anthocyanins, and cause poor fruit coloring. Elements such as phosphorus and potassium are beneficial to fruit coloring. Phosphorus can promote the synthesis of nutrients and provide energy for fruit coloring. Potassium is The activators of enzymes in the sugar metabolism pathway, both of which can promote the transportation of sugar to the fruit, increase the sugar content in the fruit, promote the synthesis of anthocyanins, and benefit the coloring of the fruit.

Temperature has an important impact on fruit coloring and quality, especially the temperature difference between day and night. High temperature during the day leads to strong photosynthesis and accumulation of carbohydrates, while the temperature at night is low, which will not only accelerate the decomposition of chlorophyll, but also consume less nutrients due to weak respiration. , to accumulate more carbohydrates, increase the synthesis of anthocyanins, carotenoids, etc., which is beneficial to fruit coloring and quality improvement.

Moisture is closely related to the synthesis and decomposition of anthocyanins. Moisture affects the content and stability of anthocyanins. Excessive irrigation or precipitation during the ripening period of the fruit will lead to excessive water content in the peel cells, thereby reducing sugar acid and anthocyanins. If the concentration is high, the fruit coloring is poor, and moderate drought will promote insoluble carbohydrates to soluble sugar, which is beneficial to coloring, but excessive drought will cause the roots to absorb less water and nutrients, which is not conducive to fruit growth and coloring.

Endogenous hormones also play an important role in fruit coloring. Phytohormones regulate the synthesis of anthocyanins by affecting the metabolic process and gene expression in plants, thereby affecting fruit coloring hormones such as auxin, abscisic acid, and ethylene, which can promote fruit coloring. The synthesis of internal anthocyanins is beneficial to fruit coloring and ripening, while gibberellin inhibits the synthesis of anthocyanins and delays fruit coloring.

Reasonable dense planting can improve the ventilation and light transmittance of crops, and improve the lighting conditions of fruits by pruning, reasonable fruit thinning, fruit transfer, leaf picking, and laying reflective film, etc., which can promote fruit coloring. When picking leaves, keep the petioles to avoid affecting the leaf axils For the development of inner buds, attention should not be too much when turning fruit to prevent the fruit from falling off.

Balanced fertilization, scientific application of organic fertilizers, scientific proportioning of all nutrients, reasonable fertilization can promote fruit coloring, control the amount of nitrogen fertilizer, and reasonably increase nutrients such as phosphorus, potassium, calcium, and magnesium fertilizers that are conducive to fruit coloring to promote coloring. In addition, attention should be paid Reasonable irrigation, pay attention to proper water control during the fruit coloring period, is conducive to the accumulation of fruit sugar and fruit coloring, and improve fruit quality.

Timely bagging and bagging of fruits can promote fruit coloring, improve fruit surface smoothness, and improve fruit quality. Fruit bagging will reduce the chlorophyll content of the peel and promote emerald green peel, and the content of phytochrome in the freshly bagged fruit will decrease. The rapid increase promotes the rapid formation and accumulation of anthocyanins, so the bagged fruits are easier to color.

Scientific and rational use of plant growth regulators and special crop nutrition, and measures to appropriately increase the temperature difference between day and night can also effectively promote fruit coloring. In actual production, appropriate plant growth regulators can effectively promote fruit coloring and significantly improve fruit coloring. quality, thereby increasing agricultural profitability. 152ee80cbc

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