Effects of low temperature and light involved in change of anthocyanin in leaves of color-leaved poplar

doi:10.14088/j.cnki.issn0439-8114.2021.12.017

Abstract

Abstract: Using five color-leaved poplar varieties as experimental material, anthocyanin, chlorophyll, carotenoid content, soluble sugar content, sucrose content and anthocyanin related enzyme activity were determined to investigate whether low temperature and light were involved in change of anthocyanins in the leaves of color-leaved poplar. The results showed that the contents of chlorophyll and carotenoids in the leaves of color-leaved poplar showed a decreasing trend due to relatively low temperature, while the contents of anthocyanin and sugar content increased. With the increase of anthocyanin content, the antioxidant capacity of leaves increased. The activity of enzymes related to anthocyanin （PAL, CHI, DFR, UFGT） also increased to different degrees, causing further accumulation of anthocyanin. At the same time, the feedback mechanism of relative low temperature promoting anthocyanin accumulation in color-leaved poplars must involve light,the content of anthocyanin, sucrose and soluble sugar decreased greatly, and the activity of related enzymes also decreased to a lower level when completely shading was applied at low temperature. After re-feeding the light source, these indicators re-rose to a higher level.

Key words: color-leaved poplar, anthocyanin, low temperature, light, enzyme activity

CLC Number:

S792.11

ZHU Xiu-hong, CAI Yao-qi, YANG Jin-ju, CHENG Hong-mei, RU Guang-xin. Effects of low temperature and light involved in change of anthocyanin in leaves of color-leaved poplar[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(12): 85-89.

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