Delphinidins and Naringenin Chalcone Underlying the Fruit Color Changes during Maturity Stages in Eggplant

Purple eggplant fruits often turn brown during maturity stages, severely influencing their market value and shelf life. However, the metabolites genes accounting for fruit color changes are largely unknown. Here, gene expression analyses were used to explore candidates underlying differences in between two genotypes, ‘14-345’ ‘CGN23829’, with contrasting development. We found that flavonoids most differentially accumulated ‘CGN23829’. Higher contents of D3R D3G important keeping purple at stage. Naringenin chalcone likely accounts from ‘14-345’. Notably, physiological stage, lower early biosynthetic (EBGs) involved flavonoid biosynthesis pathway is keep upstream anthocyanins, thus leading more coloring. Taken together, results indicate delphinidins naringenin play roles determining which helpful further dissecting mechanisms eggplants.