Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Mangosteen (Garcinia mangostana L.) is a popular, common tropical fruit grown in Southeast Asian countries. The pericarp contains a high anthocyanin content and various other bioactive compounds that are associated with medicinal and pharmaceutical properties. In marked contrast, the white edible aril contains no anthocyanins. The anthocyanins are the major pigments in the pericarp and produce red‐to‐purple coloration, which serves as a maturity index when fruit are ripe. The major anthocyanins consist mainly of cyanidin‐sophoroside and cyanidin‐glucoside. The synthesis of anthocyanin in mangosteen involves the coordinated expression of many genes with at least eight genes encoding enzymes and three transcription factors having been identified. Ripening‐induced anthocyanin accumulation is regulated by endogenous ethylene that controls the expression of key genes. Comparisons are made between anthocyanin synthesis in mangosteen and other fruit species under various conditions including light and temperature and the influence of plant growth regulators. Core Ideas The white aril is the edible part of the mangosteen fruit, while the pericarp is the main source of anthocyanins. Cyanidin‐sophoroside and cyanidin‐glucoside are the two major anthocyanins in the pericarp that increase in concentration as the fruit matures. The pericarp contains xanthones, which are prominent in antioxidants that have important health benefits. Anthocyanin accumulation in the pericarp is regulated through the modulation of pathway gene expression and is an integral part of the ethylene‐regulated ripening.