Low-Temperature Conditioning of “Seed” Cloves Enhances the Expression of Phenolic Metabolism Related Genes and Anthocyanin Content in ‘Coreano’ Garlic (Allium sativum) during Plant Development

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 44; pp. 10439 - 10446
• Main Authors: Dufoo-Hurtado, Miguel D, Zavala-Gutiérrez, Karla G, Cao, Cong-Mei, Cisneros-Zevallos, Luis, Guevara-González, Ramón G, Torres-Pacheco, Irineo, Vázquez-Barrios, M. Estela, Rivera-Pastrana, Dulce M, Mercado-Silva, Edmundo M
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 06.11.2013
• Subjects: Allium sativum; anthocyanins; Anthocyanins - biosynthesis; Anthocyanins - chemistry; Biological and medical sciences; bulbs; cloves; cold; Cold Temperature; Fundamental and applied biological sciences. Psychology; garlic; Garlic - chemistry; Garlic - genetics; Garlic - growth & development; Garlic - metabolism; Gene Expression Regulation, Developmental; Gene Expression Regulation, Plant; gene overexpression; genes; harvest date; leaves; metabolism; phenolic compounds; Phenols - chemistry; Phenols - metabolism; phenylalanine ammonia-lyase; plant development; plant growth; Plant Proteins - genetics; Plant Proteins - metabolism; Seeds - chemistry; Seeds - enzymology; Seeds - genetics; Seeds - growth & development; Temperature; PAL; anthocyanin; Allium sativum; cold conditioning; phenolic; Anthocyanin; Monocotyledones; Cold; Metabolism; Liliaceae; Gene; Angiospermae; Phenols; Spermatophyta; Low temperature
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf403019t

Low-temperature conditioning of garlic “seed” cloves accelerated the development of the crop cycle, decreased plant growth, and increased the synthesis of phenolic compounds and anthocyanins in the outer scale leaves of the bulbs at harvest time, leading to 3-fold content increase compared with those conditioned at room temperature. Cold conditioning of “seed” cloves also altered the anthocyanin profile during bulb development and at harvest. Two new anthocyanins are reported for the first time in garlic. The high phenolics and anthocyanin contents in bulbs of plants generated from “seed” cloves conditioned at 5 °C for 5 weeks were preceded by overexpression of some putative genes of the phenolic metabolism [6-fold for phenylalanine ammonia lyase (PAL)] and anthocyanin synthesis [1-fold for UDP-sugar:flavonoid 3-O-glycosyltransferase (UFGT)] compared with those conditioned at room temperature.