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Flower and Royal Horticultural Society Color Chart (Royal Horticultural Society, London, UK) value of herbaceous peony.
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Herbaceous peony ( Paeonia lactiflora Pall.) is a well-known ornamental plant with abundant flower colors. However, our understanding of the underlying mechanisms of flower color formation is limited. In this study, a wild sample of herbaceous peony (collected from Heze, China) and eight cultivars with different colors were selected for experimenta...
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... DETERMINATION. Flower color was determined from the Royal Horticultural Society Color Chart (Royal Horticultural Society, 2015). The result is shown in Fig. 1. 'Xuefeng' is white; the outer petals of 'Jinzanciyu' is pinkish white and the inner petals are yellow; 'Lanyucangjin' is pale purple; 'Dongjingnvlang' is purplish pink; the wild sample, 'Honglou', 'Dafugui', and 'Foguangzhuying' are reddish purple; and 'Zilingjinpao' is purplish ...
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Herbaceous peony (Paeonia lactiflora Pall.) is a famous ornamental plant, and the study of its flower color is of great significance for cultivating new flower varieties. To explore the factors driving the formation and change of herbaceous peony flower color, we selected five herbaceous peony varieties at four flowering stages to determine the cha...
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... Also, tannins improve the stability of anthocyanin and make its anthocyanin solution darker (Zhu et al., 2006). The study by Bao et al. (2020) revealed that the accumulation of tannins in plants is crucial to the formation of a purplish red color in herbaceous peonies, which tannins delegate to the organic molecules that contribute to the ornamental potential. ...
In order to gain further insight into how various extraction techniques (maceration, microwave-, and ultrasound-assisted extractions) affect the chemical profile and biological activities of leaf extracts from Paeonia tenuifolia L., Paeonia peregrina Mill., and Paeonia officinalis L., this research was performed. The targeted chemical characterization of the extracts was achieved using the Ultra-High-Performance-Liquid-Chromatography-Linear-Trap-Mass-Spectrometry OrbiTrap instrumental technique, while Fourier Transform Infrared Spectroscopy was conducted to investigate the structural properties of the examined leaf extracts. According to the results, the species P. officinalis, Božurna locality as the origin of the plant material, and microwave-assisted extraction produced the maximum polyphenol yield, (491.9 ± 2.7 mg gallic acid equivalent (GAE)/mL).
The ethanolic extracts exhibited moderate antioxidant activity as evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) and phosphomolybdenum tests. With MIC values of 0.125 mg/mL, the leaf extracts produced by ultrasound-assisted extraction and maceration (Deliblato sands and Bogovo gumno) had the best antibacterial activity against Pseudomonas aeruginosa and Salmonella Typhimurium. Ultrasound-assisted extraction has proven to produce the most effective antimicrobial agents. Inhibitory potential towards glucosidase, amylase, cholinesterases, and tyrosinase was evaluated in enzyme inhibition assays and molecular docking simulations. Results show that leaves of P. tenuifolia L. obtained by ultrasound-assisted extraction had the highest acetylcholinesterase and butyrylcholinesterase inhibitory activity. Namely, the complexity of the polyphenol structures, the extraction method, the used locality, and the different mechanisms of the reactions between bioactives from leaf extracts and other components (free radicals, microorganisms, and enzymes) are the main factors that influence the results of the antioxidant tests, as well as the antibacterial and enzyme-inhibitory activities of the extracts. Hydroxymethyl-phenyl pentosyl-hexoside and acetyl-hydroxyphenyl-hexoside were the first time identified in the leaf extract of the Paeonia species. Due to their proven biological activities and the confirmed existence of bioactive compounds, leaf extracts may find use in foodstuffs, functional foods, and pharmaceutical products.
... For example, the inner petal was yellow and the outer petal was white, but the flavonoid content of the white part was higher than that of the yellow part [46]. Bao et al. [51] found the pH of the yellow inner petals was higher than that of the white outer petals, and the moisture content was lower than that of white part in P. lactiflora. Similar to R. liliiflorum, DFR was upregulated and CHS was downregulated in P. lactiflora, indicating that these two genes may play a regulatory role in flower coloured differentiation of the same flower. ...
Rhododendron liliiflorum H. Lév., with white outer edges and yellow inner edges of petals, is an ornamental flower that originated in China. In this study, we analysed the white (W) and yellow (Y) parts of R. liliiflorum flowers by RNA sequencing. Then, unigene assembly, unigene annotation, and classification of Eukaryotic Orthologous Groups (KOGs) were performed. Gene ontology (GO) classification and pathway enrichment analysis for unigenes were also conducted. A total of 219,221 transcripts and 180,677 unigenes of R. liliiflorum were obtained from 48.52 Gb of clean reads. Differentially expressed gene (DEG) analysis indicated that 2310 unigenes were upregulated and 3062 were downregulated in W vs. Y. Thirty-six of these DEGs were involved in the flavonoid biosynthesis pathway. Pathway enrichment analysis showed that DEGs were significantly enriched in phenylpropanoid, flavonoid, and isoflavone biosynthesis. The expression of dihydroflavonol-4-reductase (DFR) and chalcone synthase (CHS) may affect differences in R. liliiflorum flower colour. The findings on flavonoid biosynthesis and other related genes in this study will provide guidance for exploring the mechanism of flower colour formation in Rhododendron.
... Anthocyanins may also attribute to a higher TPC given their reducing properties. Total anthocyanins of P. lactiflora ranged from 2 to 180 mg· g −1 [71] compared to 17.6 to 33.5 g·kg −1 in blackberry [70]. This may also explain the lower TPC values in peony roots (P. ...
... MJE (pink) had the highest TPC followed by SB (pink) and finally FM (white). There was no indication of this trend by Li et al. [42], and anthocyanins were undetectable to near zero in white P. lactiflora petals [71,72]. ...
... Phenolic acids were the primary cause for TPC increase in petunia leaves when exposed to chilling temperatures [73]. Similar compounds may have increased while storing cut peonies as they contain gallic acid, phenolic acids, and tannins which are derivatives of flavanols [48,71]. ...
Cut peonies (Paeonia lactiflora Pall.) have a relatively short vase life and limited availability due to seasonal production. Cultivars Festiva Maxima (FM), Monsieur Jules Elie (MJE), and Sarah Bernhardt (SB) stored at 0.7 °C had a longer flower open time at 12 weeks of storage compared to those held at −3.1 or 3.5 °C, while the flower bud time was unaffected. The flower open time of FM and MJE was no different for stems stored at a sub-zero temperature of −0.6 °C for 16 weeks compared to non-stored stems. Flower quality, opening, and lack of deformity was reduced at 16 weeks of storage in comparison to non-stored flowers, but higher for stems stored at −0.6 °C compared to 0.7 °C. Pre-treating stems before storage with pulses of a commercial hydrator solution or a 200 g·L−1 sucrose solution for 2 h at 4 °C had little commercial significance compared to non-pulsed control stems. The total phenolic content, malondialdehyde, and superoxide dismutase were not effective indicators of open time or quality loss. This study is the first to demonstrate the successful use of a non-freezing, sub-zero storage temperature for peony, and the first to store cut peonies for 16 weeks, despite an increased risk of reduced flower quality.
Herbaceous peony (Paeonia lactiflora Pall.) is a famous ornamental plant, and the study of its flower color is of great significance for cultivating new flower varieties. To explore the factors driving the formation and change of herbaceous peony flower color, we selected five herbaceous peony varieties at four flowering stages to determine the change in flower color, petal area, and microstructure. We also examined the composition and content of petal pigments, soluble sugar and soluble protein content, pH value of cell fluid, and water content. Finally, we analyzed the correlations between each factor. We found that Pn3G5G, Pg3G5G, and Cy3G5G were the main anthocyanin components in red and purple petals. Qu3G, Qu7G, Is3G, and lutein play important roles in yellow petal formation. The change in herbaceous peony flower color during the flowering process is directly caused by changes in the anthocyanin and carotenoid content in petals. In addition, changes in other physiological indices also influence the change in flower color. This study explored the physiological and biochemical factors affecting the color of herbaceous peony petals, which has an important practical significance for studying the physiological mechanism of herbaceous peony flower color formation and color breeding of new flowers.
