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Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit

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Abstract

Main conclusion

Formation of specific ultrastructural chromoplastidal elements during ripening of fruits of three different colored Physalis spp. is closely related to their distinct carotenoid profiles.

Abstract

The accumulation of color-determining carotenoids within the chromoplasts of ripening yellow, orange, and red fruit of Physalis pubescens L., Physalis peruviana L., and Physalis alkekengi L., respectively, was monitored by high-performance liquid chromatography/diode array detector/tandem mass spectrometry (HPLC–DAD-MS/MS) as well as light and transmission electron microscopy. Both yellow and orange fruit gradually accumulated mainly β-carotene and lutein esters at variable levels, explaining their different colors at full ripeness. Upon commencing β-carotene biosynthesis, large crystals appeared in their chromoplasts, while large filaments protruding from plastoglobules were characteristic elements of chromoplasts of orange fruit. In contrast to yellow and orange fruit, fully ripe red fruit contained almost no β-carotene, but esters of both β-cryptoxanthin and zeaxanthin at very high levels. Tubule bundles and unusual disc-like crystallites were predominant carotenoid-bearing elements in red fruit. Our study supports the earlier hypothesis that the predominant carotenoid type might shape the ultrastructural carotenoid deposition form, which is considered important for color, stability and bioavailability of the contained carotenoids.

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Abbreviations

RS:

Ripening stage

TSS:

Total soluble solids

TEM:

Transmission electron microscopy

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Acknowledgements

We thank Ms Johanna Ruhnau, master gardener, Botanical Garden, University of Hohenheim, for cultivation of Physalis plants and Ms Erika Rücker, Institute of Botany, University of Hohenheim, for technical assistance in TEM. This work was partially funded by China Postdoctoral Science Foundation (2019M650899). One of the authors (X.W.) gratefully acknowledges a scholarship from China Scholarship Council (CSC, Grant 201606350121).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China

    Xin Wen, Kunli Wang, Qianyun Han & Yuanying Ni

  2. Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599, Stuttgart, Germany

    Xin Wen, Reinhold Carle & Ralf Schweiggert

  3. College of Resources and Environmental Sciences, National Academy of Agriculture Green Development, China Agricultural University, Beijing, 100193, China

    Xin Wen

  4. Institute of Botany, University of Hohenheim, 70599, Stuttgart, Germany

    Annerose Heller

  5. Biological Science Department, King Abdulaziz University, P. O. Box 80257, Jeddah, 21589, Saudi Arabia

    Reinhold Carle

  6. Chair of Analysis and Technology of Plant-Based Foods, Institute of Beverage Research, Geisenheim University, 65366, Geisenheim, Germany

    Ralf Schweiggert

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  1. Xin Wen
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  2. Annerose Heller
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  3. Kunli Wang
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Wen, X., Heller, A., Wang, K. et al. Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit. Planta 251, 95 (2020). https://doi.org/10.1007/s00425-020-03383-5

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