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Authors

JIHYE, KIM

Issue Date

2025-12

Publisher

Elsevier

Author Keywords

Green-typeBaggingGene sensitivityExpression patternPigmentation

Citation

논문 Postharvest Biology and Technology, v.230, no., pp.113731-

Journal Title

Postharvest Biology and Technology

Volume

230

Start Page

113731

DOI

10.1016/j.postharvbio.2025.113731

Abstract

Green-type apples showed restricted anthocyanin biosynthesis under natural solar UV-B irradiation. Bagging is often used in the orchard to improve skin finish and fruit quality, but upon removal can result in unintentional pigmentation in green-types or less pigmentation in red-types. The mechanism of light-induced anthocyanin accumulation in green-type apples during harvest season is still not clearly defined. We investigated the influence of bagging on light signal transduction-mediated biosynthetic pathways of anthocyanin under postharvest UV-B treatment in green-type ‘Shinano gold’ (SG). Unlike bagged SG, non-bagged SG did not accumulate anthocyanin under 1 W m−2 UV-B, representing the highest natural solar UV-B intensity during cultivation, but achieved pigmentation at higher intensities. Gene expression analysis indicated that the lack of pigmentation in non-bagged SG was due to the insensitivity of key transcription factors (including MdHY5 and MdMYB1) and structural genes (such as MdLDOX, MdUFGT, and MdGSTs). In contrast, bagging increased the sensitivity of genes during postharvest treatment. Three different gene expression patterns of bagged apples were categorized as follows: 1) postharvest upregulation independent of UV-B, such as MdUVR8; 2) UV-B-induced upregulation, such as MdMYB1, MdPAL, MdLDOX, MdUFGT, and MdGSTs; and 3) UV-B-induced upregulation with postharvest, such as MdHY5, MdbHLH3, MdDFR1, and vacuole pH regulatory genes. This study elucidated the molecular mechanisms underlying the differential anthocyanin responses to UV-B between bagged and non-bagged green-type apples, offering a theoretical foundation for developing light-regulated postharvest strategies to control fruit coloration.