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<p>Research has shown that 5-aminolevulinic acid (ALA) enhances the color and quality of fruits. The present study investigated the effects of exogenous ALA on anthocyanin accumulation and related gene expression in <i>Ficus carica</i>. Our findings demonstrated that exogenous ALA markedly improved fruit coloring, increased the color index value and carotenoid content of figs, reduced chlorophyll accumulation in fruit peel, and promoted the accumulation of glucose, fructose, sucrose, and soluble solid contents, which were substantially associated with the overall anthocyanin content of figs. The levels of key anthocyanins in fig fruit, cyanidin-3-glucoside and cyanidin-3-rutinoside, were significantly increased. Exogenous ALA also increased the activities of phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), dihydroflavonol-4 reductase (DFR), and UDP-glucose: flavonoid-3-O-glycosyltransferase (UFGT) in fig and enhanced the transcription levels of <i>FcPAL</i>, <i>chalcone synthase</i> (<i>FcCHS</i>), <i>FcCHI</i>, <i>FcDFR</i>, <i>anthocyanin synthase</i> (<i>FcANS</i>), <i>flavanone 3-hydroxylase</i> (<i>FcF3H</i>), <i>FcUFGT</i>, <i>FcMYB123</i>, and <i>FcWD40</i>. These results showed that exogenous ALA accelerated chlorophyll degradation and anthocyanin synthesis, improved fruit coloring, and regulated the expression of anthocyanin synthesis-related genes in figs.</p>

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Exogenous 5-aminolevulinic acid enhances the quality and anthocyanin synthesis ability of fig fruit

  • 期刊论文

  • 发表日期：

    2025年5月15日

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  • Xiaoai Zhang,
  • Dan Xiang,
  • Tao Xu,
  • Yuwei Zhou,
  • Weihao Zeng,
  • Yongning Xu,
  • Qinghua Wang,
  • Jinglun Tian,
  • Siyi Qin,
  • Zhihui Wang

摘要

Research has shown that 5-aminolevulinic acid (ALA) enhances the color and quality of fruits. The present study investigated the effects of exogenous ALA on anthocyanin accumulation and related gene expression in Ficus carica. Our findings demonstrated that exogenous ALA markedly improved fruit coloring, increased the color index value and carotenoid content of figs, reduced chlorophyll accumulation in fruit peel, and promoted the accumulation of glucose, fructose, sucrose, and soluble solid contents, which were substantially associated with the overall anthocyanin content of figs. The levels of key anthocyanins in fig fruit, cyanidin-3-glucoside and cyanidin-3-rutinoside, were significantly increased. Exogenous ALA also increased the activities of phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), dihydroflavonol-4 reductase (DFR), and UDP-glucose: flavonoid-3-O-glycosyltransferase (UFGT) in fig and enhanced the transcription levels of FcPAL, chalcone synthase (FcCHS), FcCHI, FcDFR, anthocyanin synthase (FcANS), flavanone 3-hydroxylase (FcF3H), FcUFGT, FcMYB123, and FcWD40. These results showed that exogenous ALA accelerated chlorophyll degradation and anthocyanin synthesis, improved fruit coloring, and regulated the expression of anthocyanin synthesis-related genes in figs.