Changes in pigment and coloration mechanism of leaves during the discoloration period of Pistacia chinensis

doi:10.12302/j.issn.1000-2006.202210034

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (2): 97-104.doi: 10.12302/j.issn.1000-2006.202210034

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Changes in pigment and coloration mechanism of leaves during the discoloration period of Pistacia chinensis

XU Zhizhao(), YANG Xiuyun^*(), WANG Yichen, DU Shuhui

College of Forestry, Shanxi Agricultural University, Taigu 030801, China

Received:2022-10-26 Revised:2023-01-30 Online:2024-03-30 Published:2024-04-08

Abstract

Abstract:

【Objective】 The changes of physiological substances related to the discoloration period of the leaves of Pistacia chinensis in autumn were studied to reveal the regularity between leaf color and content.【Method】 The experiment was conducted to quantify and analyze the changes in leaf color parameters, pigments, osmotic substances, total nitrogen and phosphorus contents and the key enzyme activities of P. chinensis.【Result】 During the discoloration period, the contents of chlorophyll and carotenoid in leaves continuously decreased, the content of anthocyanins increased, and the leaves turned red. Anthocyanins in the leaves of P. chinensis showed extremely significantly positive correlations with a^* values, the ratio of carotenoid to chlorophyll and anthocyanin to chlorophyll, soluble sugar, free amino acid, phenylalanine ammonialyase(PAL) and anthocyanidin synthase(ANS) (P<0.01). Anthocyanins were positively correlated with dihydroflavonol-4-reductase(DFR) (P<0.05). Anthocyanins were negatively correlated with nitrogen(N) (P<0.05). Anthocyanins were extremely significantly negatively correlated with phosphorus(P) (P<0.01). 【Conclusion】 The anthocyanin/chlorophyll ratio and anthocyanin content in the leaves during the autumn discoloration period of P. chinensis are the material basis for leaf reddening in the middle stage of discoloration. Soluble sugar content and PAL enzyme activity are the key factors affecting color. Mineral elements (nitrogen and phosphorus) content in the discoloration period was significantly reduced, promoting anthocyanin synthesis and affecting leaf color.

Key words: Pistacia chinensis, discoloration period, anthocyanins, coloration mechanism

CLC Number:

S687.9

XU Zhizhao, YANG Xiuyun, WANG Yichen, DU Shuhui. Changes in pigment and coloration mechanism of leaves during the discoloration period of Pistacia chinensis[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(2): 97-104.

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References 46

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指标 index	叶绿素 Chl	类胡萝卜素 Car	花青素 Ahc
L^*	0.656	0.060	-0.429
a^*	-0.959^**	-0.749	0.875^**
b^*	0.656	0.143	-0.461
类胡萝卜素/叶绿素Car/Chl	-0.917^**	-0.561	0.930^**
花青素/叶绿素Ahc/Chl	-0.748	-0.759^*	0.991^**
可溶性糖含量Ss content	-0.963^**	-0.678	0.926^**
可溶性蛋白含量Sp content	-0.904^**	-0.479	0.648
游离氨基酸含量Ac content	-0.766^*	-0.915^**	0.934^**
全氮含量total N content	0.967^**	0.668	-0.869^*
全磷含量total P content	0.885^**	0.522	-0.921^**
苯丙氨酸解氨酶PAL	-0.835^*	-0.688	0.977^**
二氢黄酮醇-4-还原酶DFR	-0.968^**	-0.479	0.797^*
花青素合成酶ANS	-0.975^**	-0.627	0.904^**
类黄酮3-O-糖基转移酶UFGT	-0.052	-0.142	0.509

Changes in pigment and coloration mechanism of leaves during the discoloration period of Pistacia chinensis

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