Coronatine Induces an Accumulation of Anthocyanin and Starch in Purple-fleshed Sweetpotato(Ipomoea batatas Lam.)

作     者：Baoqing WANG Beitao XIE Haiyan ZHANG Liming ZHANG Qingmei WANG 

作者机构：Shandong Academy of Agricultural Sciences 

出 版 物：《Agricultural Science & Technology》 (农业科学与技术（英文版）)

年 卷 期：2013年第14卷第10期

页      面：1495-1499页

学科分类：09[农学] 0901[农学-作物学] 

基　　金：Supported by National Sweetpotato Industry Technology System(nycytx-16-B-10) 

主　　题：Coronatine Purple-fleshed sweet potato Anthocyanin Starch 

摘      要：[Objective] The objective of this research was to examine the effects of COR on anthocyanin and starch content in storage roots of two PFS genotypes, and to explore the relationships between anthocyanin synthesis and starch accumula- tion. [Method] A field experiment was carried out to determine the changes in yielc components, yield, contents of anthocyanin and starch, activities of phenylalanine ammonia-lyase （PAL） and adenosine 5-diphosphate glucose pyrophosphorylase （AG- Pase） in two genotypes of PFS （Ipomoea batatas L., var. ＇Ayamurasaki＇ and ＇Jishu18＇）. [Result] The application of COR significantly increased starch and antho- cyanin content in storage roots of Jishu18 across developmental stages by inducing the activities of PAL and AGPase, and finally enhanced yield by promoting fresh weight of storage roots. Ayamurasaki was insensitive to treatment with COR al- though its PAL activity temporally increased. The starch and anthocyanin content of Aya, and the anthocyanin content of Jishu18 increased progressively across devel- opmental stages with or without COR application, but the starch content of Jishu18 increased initially, then decreased before increasing again without application of COR. Treatment with COR reduced downward trend of starch accumulation in Jishu18. Thus, the effect of COR on accumulation of anthocyanin and starch in storage roots of PFS differs according to genotypes. [Conclusion] The application of 0.05 μmol/L COR may increase starch and anthocyanin content in PFS genotypes with lower starch and anthocyanin content in storage roots.