ABA and UV-C effects on quality, antioxidant capacity and anthocyanin contents of strawberry fruit (Fragaria ananassa Duch.)

•ABA accelerated strawberry fruit ripening while UV-C radiation inhibited it.•ABA enhanced activities of anthocyanin biosynthetic enzymes.•Effects of UV-C on anthocyanin biosynthetic enzymes activities were transient.•UV-C radiation combined with ABA resulted in specific responses.

Effects of 1 mM abscisic acid (ABA) and 4.1 kJ/m2 UV-C radiation on quality, antioxidant capacity, anthocyanin contents, and anthocyanin biosynthetic enzyme activities of large green strawberry fruit stored at 20 °C were evaluated. Results showed that ABA promoted color formation, firmness decrease, soluble solids content and anthocyanin accumulation while UV-C inhibited these processes. Activities of phenylalanine ammonia-lyase, tyrosine ammonia-lyase and p-coumarate ligase were immediately upregulated by approximately 50% with UV-C radiation but were inhibited, including dihydroflavonol 4-reductase especially on day 3 or 4. UV-C radiation had little effect on activity of cinnamate 4-hydroxylase (C4H). ABA enhanced activities of anthocyanin biosynthetic enzymes except C4H. These data indicated that the stimulatory effect of ABA on strawberry anthocyanin accumulation was related to enhancement of biosynthetic enzyme activities, while the effects of UV-C were more transient. In addition, it appeared that C4H was not a rate-limiting enzyme in the strawberry anthocyanin biosynthesis pathway.