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Plant Science
Oren-Shamir, M., Department of Ornamental Horticulture, Agriculture Research Organization, P.O. Box 6, Bet-Dagan, 50250, Israel
In contrast to the detailed knowledge available on anthocyanin synthesis, very little is known about its stability and catabolism in plants. Here we review evidence supporting in planta turnover and degradation of anthocyanins. Transient anthocyanin accumulation and disappearance during plant development or changes in environmental conditions suggest that anthocyanin degradation is controlled and induced when beneficial to the plant. Several enzymes have been isolated that degrade anthocyanins in postharvest fruit that may be candidates for in vivo degradation. Three enzyme groups that control degradation rates of anthocyanins in fruit extracts and juices are polyphenol oxidases, peroxidases and β-glucosidases. Evidence supporting the involvement of peroxidases and β-glucosidases in in vivo anthocyanin degradation in Brunfelsia flowers is presented. Understanding the in vivo anthocyanin degradation process has potential for enabling increased pigmentation and prevention of color degradation in crops. © 2009 Elsevier Ireland Ltd. All rights reserved.
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תנאי שימוש
Does anthocyanin degradation play a significant role in determining pigment concentration in plants?
177
Oren-Shamir, M., Department of Ornamental Horticulture, Agriculture Research Organization, P.O. Box 6, Bet-Dagan, 50250, Israel
Does anthocyanin degradation play a significant role in determining pigment concentration in plants?
In contrast to the detailed knowledge available on anthocyanin synthesis, very little is known about its stability and catabolism in plants. Here we review evidence supporting in planta turnover and degradation of anthocyanins. Transient anthocyanin accumulation and disappearance during plant development or changes in environmental conditions suggest that anthocyanin degradation is controlled and induced when beneficial to the plant. Several enzymes have been isolated that degrade anthocyanins in postharvest fruit that may be candidates for in vivo degradation. Three enzyme groups that control degradation rates of anthocyanins in fruit extracts and juices are polyphenol oxidases, peroxidases and β-glucosidases. Evidence supporting the involvement of peroxidases and β-glucosidases in in vivo anthocyanin degradation in Brunfelsia flowers is presented. Understanding the in vivo anthocyanin degradation process has potential for enabling increased pigmentation and prevention of color degradation in crops. © 2009 Elsevier Ireland Ltd. All rights reserved.
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