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HNU research demystifies coloring mechanism of red longan pericarp

Updated: 2021-02-22

Research by Hainan University teachers and students into the coloring mechanism of red longan pericarp made it onto the cover of the Journal of Agricultural and Food Chemistry on Feb 17.

The first authors of the thesis "Integrative analysis of the coloring mechanism of red longan pericarp through metabolome and transcriptome analyses" are Yi Debao, postgraduate student jointly cultivated by HNU and the Chinese Academy of Tropical Agricultural Sciences, and Zhang Hongna, associate researcher at the HNU College of Horticulture. The corresponding authors are Shi Shengyou, researcher at the Chinese Academy of Tropical Agricultural Sciences, and Wei Yongzan, associate researcher at the Chinese Academy of Tropical Agricultural Sciences.

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The research by HNU teachers and students, on the coloring mechanism of red longan pericarp, makes it onto the Feb 17 cover of the Journal of Agricultural and Food Chemistry.

The new research interprets the coloring mechanism of red longan pericarp through the analysis of its secondary metabolites and molecular mechanism, relying on metabolome and transcriptome data. It found that the strong red hue of longan is due to the accumulation of cyanidin derivatives in its pericarp, and the genes F3'H and F3'5'H may play an important role in selecting which component of anthocyanins will be synthesized. These results can provide scientific guidance for understanding and developing bioactive compounds from longan fruits.