Effects of shading at grain filling stages on anthocyanin accumulation and related gene expression characteristics in seed coat of black mung bean

To investigate the accumulation of anthocyanin in the seed coat of mung bean and the effects of shading on it, two cultivars with different seed colors（green and black） were both shaded after flowering 5 days under the conditions of field cultivation.The accumulation of various anthocyanin component...

Full description

Saved in:
Bibliographic Details
Published inZuo wu xue bao Vol. 48; no. 11; p. 2826
Main Authors Ma, Chao, Feng, Ya-Lan, Wu, Shan-Wei, Zhang, Jun, Guo, Bin-Bin, Xiong, Ying, Li, Chun-Xia, Li, You-Jun
Format Journal Article
LanguageChinese
Published Beijing Chinese Academy of Agricultural Sciences (CAAS) 01.01.2022
Subjects
Accumulation
Anthocyanins
Beans
Cultivars
Enzymes
Flowering
Gene expression
Genes
Glucosides
Liquid chromatography
Plant breeding
Procyanidins
Seed coats
Shading
Spectrophotometry
Synthesis
Vegetables
Vigna radiata
Online AccessGet full text

Cover

More Information
Summary:To investigate the accumulation of anthocyanin in the seed coat of mung bean and the effects of shading on it, two cultivars with different seed colors（green and black） were both shaded after flowering 5 days under the conditions of field cultivation.The accumulation of various anthocyanin components in seed coat were assessed using spectrophotometry combined with liquid chromatography tandem mass spectrometer. The relative expressions of structural genes and the activity of three anthocyanin synthase enzymes were both analyzed. The results showed that the seed coat of black mung bean began to accumulate anthocyanins at 16 days after flowering（S3 period）, and the detectable anthocyanins at the near-mature period（S4 period） were delphinidin（88.67%, main pigment）, cyanidin（8.68%）, procyanidin（1.05%）, petunidin（0.94%）, pelargonidin（0.34%）, and peonidin（0.32%）according to the proportion of each component. In the black mung bean seed coat at S4 period, the main pigment components of the three anthocyanins were del
ISSN:0496-3490