Plum (Prunus salicina Lindl.) is one of the most important drupe fruits widely cultivated around the world and has many varieties. Low-temperature storage is the most commonly used preservation technique for plum fruits. Previous studies have shown that low-temperature-induced accumulation of anthocyanin caused the reddening of plum flesh. However, the mechanism by which plum fruit responds to postharvest chilling and regulates anthocyanin synthesis is not clear.

 

Recently, Horticulture Research published (Advance Access) a research paper entitled “PsERF1B-PsMYB10.1-PsbHLH3 module enhances anthocyanin biosynthesis in the flesh-reddening of amber-fleshed plum (cv. Friar) fruit in response to cold storage” from China Agricultural University.

 

This study revealed the transcriptional regulation of the PsERF1B-PsMYB10.1-PsbHLH3 complex to promote the reddening of the flesh of low-temperature stored ‘Frair’ plum, and elucidated a new mechanism of post-harvest low-temperature regulation of fruit traits and bioactive functional components.