Quality Characteristics and Color Formation Mechanism of Low Chilling Requirement Sweet Cherry (<i>Prunus avium</i> L.) Cultivars in Southeast China
Yue Xu | Yonglin Jing | Yanfei Guo | Wangshu Zhang
Sweet cherry (<i>Prunus avium</i> L.), renowned for its vibrant color and distinctive flavor, enjoys widespread popularity and is planted in temperate climates. This study investigated four short-chilling requirement cultivars in southeast China, which is known as a subtropical climate region, and determined several key fruit qualities, such as color, size, weight, and nutrient attributes (e.g., vitamin C, soluble sugar, organic acid, protein, gibberellin, and brassinolide) at four maturities due to the climate’s effect on the fruit color and the main color substance: anthocyanin accumulation. Therefore, the color index (a*, b*, and L*) and anthocyanin content were determined, and the anthocyanin-related gene expression was quantitative and analyzed using WGCNA. The results showed that the red variety, ‘Jiangnanhong’, exhibited the highest fruit weight and diameter as well as the greatest concentration of cyanidin-3-rutinoside (C3R). Conversely, the yellow variety, ‘Chaoyang 1’, demonstrated higher L* and b* values along with a greater vitamin C content. The research confirmed that C3R is the predominant anthocyanin present in sweet cherries during ripening. Additionally, three genes—LOC110744862, LOC110749842, and LOC110753376—were identified as playing crucial roles in anthocyanin biosynthesis. Anthocyanins significantly influence both the visual appeal and nutritional quality of the fruit. These results provide a theoretical foundation for understanding the differences among sweet cherry varieties in southeast China.
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