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ACTA HORTICULTURAE SINICA ›› 2007, Vol. 34 ›› Issue (3): 569-574.

• 果树 • Previous Articles     Next Articles

Effect of Genistein on Promotion of Fruit Coloration in Peaches

ZHU Yun-na; WANG Zhong-hua; ZHANG Feng-song; DONG Xian-cai;WANG Liang-ju   

  1. (College of Horticulture, Nanjing Agricultural University, Nanjing 210095,China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2007-06-25 Published:2007-06-25

Abstract: Genistein (GNT) , a natural isoflavone from soybean, was used to study the effect on peach
( Prunus persica L. ) coloration in the orchard and detached conditions. The results showed that app lication of
GNT at concentrations of 40 - 120 μmol·L-1 at 22 d before harvest significantly p romoted anthocyanin accu
mulation, and tended to increase the soluble solid content, the flavonoid content and single fruit weight, but
tended to decrease the flesh firmness and the chlorophyll content of the skins, suggesting that GNT might
p romp t fruitmaturity. In detached peach fruits, itwas observed that GNT also p romoted anthocyanin accumu
lation, but cyclic GMP ( cGMP) inhibited the p romotion induced by GNT, suggesting that GNT2induced an
thocyanin accumulation might be related with cellular cGMP signal transduction. Because the p romotion of
GNT on anthocyanin accumulation was stable and significant, it is speculated that the natural substance may
be used in fruit p roduction.

Key words: Peach, Genistein, Coloration, Anthocyanin