Effect of Different Culture Conditions on Anthocyanins and Related Genes in Red Pear Callus

Red pears are appreciated for their abundant nutritional benefits and visually striking red hue, rendering them a favored option among consumers and stimulating substantial market demand. The present study employs the flesh of a red pear as the explant, subjecting the flesh callus to varying sugar sources, MS concentrations, light qualities, and temperatures to investigate the alterations in secondary metabolites, including anthocyanins, within the callus. It was found that sucrose can induce more anthocyanins, and its related metabolites and genes also increase as the sucrose and MS concentrations increase. Under the conditions of red-blue light and a temperature of 15 degrees C, it can further induce the production of more anthocyanins and secondary metabolites and can also upregulate the synthesis of anthocyanin-related genes. As such, this investigation serves to elucidate the factors that contribute to anthocyanin accumulation in red pears, thereby providing a theoretical foundation for understanding the mechanisms underlying color change.