Lin-Wang, K.U.I., Micheletti, D., Palmer, J., Volz, R., Lozano, L., Espley, R., Hellens, R.P., Chagne, D., Rowan, D.D., Troggio, M., Iglesias, I. and Allan, A.C. (2011) High Temperature Reduces Apple Fruit Colour via Modulation of the Anthocyanin Regulatory Complex. Plant, Cell & Environment, 34, 1176-1190.
https://doi.org/10.1111/j.1365-3040.2011.02316.x

has been cited by the following article:

• TITLE: Synergistic Effects of a Night Temperature Shift and Methyl Jasmonate on the Production of Anthocyanin in Red Leaf Lettuce

  AUTHORS: Masaru Sakamoto, Takahiro Suzuki

  KEYWORDS: Anthocyanin, Night Temperature, Methyl Jasmonate, Red Leaf Lettuce, Oxidative Stress

  JOURNAL NAME: American Journal of Plant Sciences, Vol.8 No.7, June 16, 2017

  ABSTRACT: The production of a secondary metabolite such as anthocyanin is coordinately regulated by plant intrinsic factors and influenced by multiple environmental factors. In red leaf lettuce, the red pigment component anthocyanin is important for the commercial value of the crop, but its synchronous regulation by multiple factors is not well understood. Here, we examined the synergistic effects of a night temperature shift and methyl jasmonate (MJ) on the production of anthocyanin in red leaf lettuce. Low or high night temperature treatment for 3 days just before harvesting induced the production of anthocyanin without affecting plant biomass. Temperature-dependent activation of anthocyanin accumulation was accelerated by treating with MJ. Night temperature shifts and MJ triggered oxidative stresses in leaves, as indicated by hydrogen peroxide accumulation and lipid peroxidation. Interestingly, these oxidative stresses were more evident in leaves simultaneously treated with both a high night temperature and MJ. The activity of the superoxide dismutase (SOD) was increased alongside the elevation of oxidative stress. Taken together, these results indicate that the combined treatment of a night temperature shift with MJ may accelerate anthocyanin production by increasing the levels of oxidative stress to the leaves of red leaf lettuce.