The Effect of Exogenous Oxalic Acid Treatment on the Fruit Quality and Anthocyanin Metabolism of Postharvest Blood Orange Fruit

doi:10.16420/j.issn.0513-353x.2024-0831

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (9): 2425-2438.doi: 10.16420/j.issn.0513-353x.2024-0831

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

The Effect of Exogenous Oxalic Acid Treatment on the Fruit Quality and Anthocyanin Metabolism of Postharvest Blood Orange Fruit

TANG Jiayi¹^,², MIAO Chouyu¹^,², YIN Haojie¹^,², WU Mingyue¹^,², CAO Xiangmin¹^,², ZHANG Huimin¹^,², JIN Yan¹^,², LU Xiaopeng¹^,², ZHU Yichi¹^,², LI Dazhi¹^,², SHENG Ling¹^,²^,^*()

¹ National Center for Citrus Improvement Changsha， College of Horticulture，Hunan Agricultural University， Changsha 410128， China
² Fruit Tree Breeding Innovation Center of Yuelushan Laboratory， Changsha 410128， China

Received:2025-05-21 Revised:2025-07-02 Online:2025-09-25 Published:2025-09-24
Contact: SHENG Ling

Abstract

Abstract:

To investigate the effects of oxalic acid treatment on the quality and anthocyanin metabolism of postharvest blood orange fruits，mature‘Tarocco’blood orange（Citrus sinensis L. Osbeck‘Tarocco’）fruits were used as materials. The fruits were treated with 10 mmol · L^-1oxalic acid by soaking for 5 min，and indicators such as peel color，juice color，anthocyanin，organic acid，sugar，total flavonoid，and total phenol contents，as well as disease incidence and water loss rate，were measured during storage. Meanwhile，qRT-PCR analysis was performed on genes related to the anthocyanin biosynthesis pathway and reported important transcription factors involved in anthocyanin metabolism regulation. The results showed that oxalic acid treatment inhibited the accumulation of anthocyanin in postharvest blood orange fruits during storage，with lighter peel and juice colors and lower anthocyanin content. The citric acid content in the fruits was lower than that in the control，while the sucrose content was significantly higher than that in the control. In addition，oxalic acid treatment significantly reduced the fungal disease incidence and water loss of fruits in the late storage period. The expression of most genes in the anthocyanin synthesis pathway（PAL4，CHI，and ANS）and regulatory genes（NAC，CHR4，and PH4）in oxalic acid-treated fruits was significantly downregulated compared with the control during storage. Correlation analysis showed that the expression trends of transcription factors NAC，WRKY40，Ruby1，and PH4 were significantly positively correlated with the change trend of anthocyanin content. The research results indicate that oxalic acid treatment can inhibit the accumulation of anthocyanin in postharvest blood orange fruits，and this inhibitory effect is related to the suppression of the expression of genes involved in anthocyanin biosynthesis and regulation.

Key words: blood orange, postharvest, oxalic acid, fruit quality, anthocyanin, gene expression

TANG Jiayi, MIAO Chouyu, YIN Haojie, WU Mingyue, CAO Xiangmin, ZHANG Huimin, JIN Yan, LU Xiaopeng, ZHU Yichi, LI Dazhi, SHENG Ling. The Effect of Exogenous Oxalic Acid Treatment on the Fruit Quality and Anthocyanin Metabolism of Postharvest Blood Orange Fruit[J]. Acta Horticulturae Sinica, 2025, 52(9): 2425-2438.

Figures/Tables 9

References 36

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引物名称 Primer name	正向引物（5′-3′） Forward primer	反向引物（5′-3′） Reverse primer
CsActin	CCAAGCAGCATGAAGATCAA	ATCTGCTGGAAGGTGCTGAG
Cs_ont_8g005310	GTCGTTGAATGCTGCTGAGG	ACGCAAGTCCCTCTTTAGGC
Cs_ont_6g020620	TCTCAGGGAATGGAATGGCG	GTACCATTTAGTCACATCGGCA
Cs_ont_9g012610	TCAAGCGCATGTGTGACAA	GCCATGTACGCACACACATT
Cs_ont_2g025700	AGTTCAAGCGCATGTGTGAC	GCACTTCGACCACCACAATG
Cs_ont_7g003040	GATGCTCTTGTCTCTGCTCCA	GTCCCTCACCGCACTTTCTA
Cs_ont_1g027890	TGGGAGGCACCTTTAAGCTC	TAAGAGAGGCCAGGGGTTCA
Cs_ont_2g002950	TCGAATGGAGGAACCCATCAC	CCATGGTTCACCAACTGAAAGA
Cs_ont_5g038970	CACGTTCGCCAGGAAGAGAT	CAACGCACAAGTTCAACCGT
Cs_ont_3g003380	TCAATGTGCCCACAGAGTTCG	TGGCTCTGCAAGTATCCACAG
Cs_ont_5g040910	CTCCAAGCGACTATACAGAGG	AAGCCAAGTGACAACACTGC
Cs_ont_6g006980	CTTCTTCGACAGCCGTTTGG	GTTTGGCCCTTGGTTTGCAT
Cs_ont_2g004470	GTTTCAGGATCAGGCGGGAA	TTTTCTGGTGCCTGTGGTGT
Cs_ont_2g009870	ATCTGCGACGGCTACAGATG	AGGCGAAAGCTCAGCAAGAT
Cs_ont_2g009920	AAGGGCTGGGACAACTGAAC	TGCAACTGAGAGGGTCCAAC
Cs_ont_2g035300	AACGTCATACCTCTGCTGGC	AAGCGTTCGGTGAATACCCA
Cs_ont_4g001580	GGATTCAACGTGGGTGGACA	TCAGCTTCTTGTTCTCAGTGCT
Cs_ont_4g010710	AACTATGTGGAAGGCCGCTC	ATCGGTGACTTTGAAGCCGT
Cs_ont_5g010100	TTCACCCACCAAAACCAGCT	CTCTTCTCCTTGGTTGGCGT
Cs_ont_6g003620	CCAGCTGTGTCAAGCAGAGA	AACAATGCCGCATGCCATTT
Cs_ont_6g005110	AAGCAGCTGTTCTGTAGGCT	CTGTGGTGCAACCGATGATT
Cs_ont_6g020160	TGCATTTGCCCATCGAGAGT	TTCTGTCGGGGTTTGACGAG

引物名称 Primer name	正向引物（5′-3′） Forward primer	反向引物（5′-3′） Reverse primer
CsActin	CCAAGCAGCATGAAGATCAA	ATCTGCTGGAAGGTGCTGAG
Cs_ont_8g005310	GTCGTTGAATGCTGCTGAGG	ACGCAAGTCCCTCTTTAGGC
Cs_ont_6g020620	TCTCAGGGAATGGAATGGCG	GTACCATTTAGTCACATCGGCA
Cs_ont_9g012610	TCAAGCGCATGTGTGACAA	GCCATGTACGCACACACATT
Cs_ont_2g025700	AGTTCAAGCGCATGTGTGAC	GCACTTCGACCACCACAATG
Cs_ont_7g003040	GATGCTCTTGTCTCTGCTCCA	GTCCCTCACCGCACTTTCTA
Cs_ont_1g027890	TGGGAGGCACCTTTAAGCTC	TAAGAGAGGCCAGGGGTTCA
Cs_ont_2g002950	TCGAATGGAGGAACCCATCAC	CCATGGTTCACCAACTGAAAGA
Cs_ont_5g038970	CACGTTCGCCAGGAAGAGAT	CAACGCACAAGTTCAACCGT
Cs_ont_3g003380	TCAATGTGCCCACAGAGTTCG	TGGCTCTGCAAGTATCCACAG
Cs_ont_5g040910	CTCCAAGCGACTATACAGAGG	AAGCCAAGTGACAACACTGC
Cs_ont_6g006980	CTTCTTCGACAGCCGTTTGG	GTTTGGCCCTTGGTTTGCAT
Cs_ont_2g004470	GTTTCAGGATCAGGCGGGAA	TTTTCTGGTGCCTGTGGTGT
Cs_ont_2g009870	ATCTGCGACGGCTACAGATG	AGGCGAAAGCTCAGCAAGAT
Cs_ont_2g009920	AAGGGCTGGGACAACTGAAC	TGCAACTGAGAGGGTCCAAC
Cs_ont_2g035300	AACGTCATACCTCTGCTGGC	AAGCGTTCGGTGAATACCCA
Cs_ont_4g001580	GGATTCAACGTGGGTGGACA	TCAGCTTCTTGTTCTCAGTGCT
Cs_ont_4g010710	AACTATGTGGAAGGCCGCTC	ATCGGTGACTTTGAAGCCGT
Cs_ont_5g010100	TTCACCCACCAAAACCAGCT	CTCTTCTCCTTGGTTGGCGT
Cs_ont_6g003620	CCAGCTGTGTCAAGCAGAGA	AACAATGCCGCATGCCATTT
Cs_ont_6g005110	AAGCAGCTGTTCTGTAGGCT	CTGTGGTGCAACCGATGATT
Cs_ont_6g020160	TGCATTTGCCCATCGAGAGT	TTCTGTCGGGGTTTGACGAG

元数据ID Mata_ID	基因ID Gene_ID	相关系数 Cor	P值 P value
花色苷Anthocyanin	FAR1(Cs_ont_2g009920)	0.402869	0.219257
花色苷Anthocyanin	HAC12(Cs_ont_6g003620)	0.453251	0.161490
花色苷Anthocyanin	PH4(Cs_ont_2g035300)	0.698900	0.016715
花色苷Anthocyanin	ATC3H64(Cs_ont_4g010710)	0.346240	0.296919
花色苷Anthocyanin	CHR4(Cs_ont_2g009870)	0.153589	0.652082
花色苷Anthocyanin	NAC(Cs_ont_2g004470)	0.882306	0.000324
花色苷Anthocyanin	CH-ZF(Cs_ont_6g020160)	0.340465	0.305587
花色苷Anthocyanin	WRKY40(Cs_ont_4g001580)	0.664538	0.025710
花色苷Anthocyanin	AN1(Cs_ont_5g010100)	0.011326	0.973634
花色苷Anthocyanin	Ruby1(Cs_ont_6g005110)	0.823061	0.001857

元数据ID Mata_ID	基因ID Gene_ID	相关系数 Cor	P值 P value
花色苷Anthocyanin	FAR1(Cs_ont_2g009920)	0.402869	0.219257
花色苷Anthocyanin	HAC12(Cs_ont_6g003620)	0.453251	0.161490
花色苷Anthocyanin	PH4(Cs_ont_2g035300)	0.698900	0.016715
花色苷Anthocyanin	ATC3H64(Cs_ont_4g010710)	0.346240	0.296919
花色苷Anthocyanin	CHR4(Cs_ont_2g009870)	0.153589	0.652082
花色苷Anthocyanin	NAC(Cs_ont_2g004470)	0.882306	0.000324
花色苷Anthocyanin	CH-ZF(Cs_ont_6g020160)	0.340465	0.305587
花色苷Anthocyanin	WRKY40(Cs_ont_4g001580)	0.664538	0.025710
花色苷Anthocyanin	AN1(Cs_ont_5g010100)	0.011326	0.973634
花色苷Anthocyanin	Ruby1(Cs_ont_6g005110)	0.823061	0.001857

The Effect of Exogenous Oxalic Acid Treatment on the Fruit Quality and Anthocyanin Metabolism of Postharvest Blood Orange Fruit

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