Bagging on Pigment Synthesis and Expression of PbcrtZ in ‘Chili’ Fruit
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Abstract:
The best bagging time of Chili pear was 60 d after anthesis by determining the appearance quality and the weight loss rate during the storage period. The Chili pear fruit, which was bagged at 60 d after anthesis, was used as the material, and the contents of chlorophyll, flavonoids, carotenoids and the expression of the color-related difference gene. PbcrtZ were determined in fruit peels treated with plastic fabrics and non-woven bags. The results showed that the content of chlorophyll in non-woven fabric and plastic bagged developmental Chili fruits was significantly lower than that in non-bagged fruits, and the contents of flavonoid and carotenoid were significantly higher than those of non-bagged fruits on 180 d after anthesis. In addition, the expression of PbcrtZ in non-woven fabric and plastic bagged fruits were higher than that in non-bagged fruits, and the expression on 180 d after anthesis was 4.36 and 3.48 times higher than that of the control group, which was in according with the difference of flavonoid content and carotenoid content. Consequently, the color of the fruits treated with non-woven fabrics and plastic bags was green-yellow and the non-bagged fruit showed a green color, and the fruits treated with non-woven fabrics showed better appearance quality and storage property.
