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Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin
Year:
2022
Source of publication :
antioxidant
Authors :
Alkan, Noam
;
.
Feygenberg, Oleg
;
.
Maurer, Dalia
;
.
Oren-Shamir, Michal
;
.
Ovadia, Rinat
;
.
Volume :
Co-Authors:

Michal Fanyuk

Manish Kumar Patel

Rinat Ovadia

Dalia Maurer

Oleg Feygenberg

Michal Oren-Shamir

Noam Alkan

 

Facilitators :
From page:
0
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0
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Total pages:
1
)
Abstract:

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. 

Note:
Related Files :
anthocyanin
Apples
flavonoids
Fruit quality
mango
Phenylalanine
Preharvest
prohydrojasmon
Red color
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Related Content
More details
DOI :
10.3390/antiox11030491
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58160
Last updated date:
08/03/2022 17:15
Creation date:
08/03/2022 17:15
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Scientific Publication
Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin

Michal Fanyuk

Manish Kumar Patel

Rinat Ovadia

Dalia Maurer

Oleg Feygenberg

Michal Oren-Shamir

Noam Alkan

 

Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin

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. 

Scientific Publication
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