4.7 Article

Anthocyanins distribution, transcriptional regulation, epigenetic and post-translational modification in fruits

Related references

Note: Only part of the references are listed.
Review Plant Sciences

Current insights into posttranscriptional regulation of fleshy fruit ripening

Weihao Wang et al.

Summary: Fruit ripening is a complex process regulated by various mechanisms at the posttranscriptional, translational, and posttranslational levels. These mechanisms include alternative splicing, RNA modification, noncoding RNAs, translation efficiency regulation, and protein modifications. Together with transcriptional regulation, these mechanisms constitute the molecular framework of fruit ripening and have potential implications for improving fruit traits.

PLANT PHYSIOLOGY (2023)

Article Plant Sciences

Nitrogen deficiency- and sucrose-induced anthocyanin biosynthesis is modulated by HISTONE DEACETYLASE15 in Arabidopsis

Hong-Sheng Liao et al.

Summary: The study reveals that HDA15-mediated histone modification regulates anthocyanin accumulation in response to N deficiency and other stresses in Arabidopsis. Different stresses activate anthocyanin biosynthesis through distinct regulatory modules.

JOURNAL OF EXPERIMENTAL BOTANY (2022)

Article Plant Sciences

Hierarchical regulation of MYBPA1 by anthocyanin- and proanthocyanidin-related MYB proteins is conserved in Vaccinium species

Declan J. Lafferty et al.

Summary: Members of the Vaccinium genus, such as blueberry and bilberry, have different concentrations and localization of anthocyanins due to the expression of key regulatory genes MYBPA1.1 and MYBA1. Blueberry lacks VcMYBA1 expression, resulting in insufficient VcMYBPA1.1 for anthocyanin regulation, while bilberry expresses VmMYBA1 which up-regulates VmMYBPA1.1 for coordinated regulation of flavonoid biosynthesis genes and anthocyanin accumulation.

JOURNAL OF EXPERIMENTAL BOTANY (2022)

Article Horticulture

Epigenetic modification for horticultural plant improvement comes of age

Sadaruddin Chachar et al.

Summary: Our era has witnessed significant advancements in plant epigenetics, with recent discoveries of RNA chemical modifications playing a role in gene translation efficiency. The application of epigenetic modifications in horticultural plants has shown promise in studying processes like fruit development, grafting, and bud dormancy. This review highlights the importance of understanding epigenetic regulation mechanisms in plants and the potential for future innovations in computational techniques for research in this field.

SCIENTIA HORTICULTURAE (2022)

Article Plant Sciences

CRISPR/Cas9-mediated mutagenesis of VvbZIP36 promotes anthocyanin accumulation in grapevine (Vitis vinifera)

Mingxing Tu et al.

Summary: It has been found that the grapevine gene VvbZIP36, a member of the bZIP family, acts as a negative regulator of anthocyanin biosynthesis, balancing the synthesis and accumulation of various metabolites, including anthocyanins, naringenin, and dihydroflavonols.

HORTICULTURE RESEARCH (2022)

Article Plant Sciences

microRNA172 targets APETALA2 to regulate flavonoid biosynthesis in apple (Malus domestica).

Tiyu Ding et al.

Summary: MicroRNA172 (miR172) inhibits flavonoid biosynthesis by suppressing the expression of an AP2 transcription factor that positively regulates MdMYB10, leading to a reduction in red coloration and anthocyanin accumulation in fruits and petals.

HORTICULTURE RESEARCH (2022)

Article Food Science & Technology

Dynamics of anthocyanin profiles of the fruits of four blueberry (Vaccinium sp.) cultivars during different growth stages

Chao Ma et al.

Summary: This study investigated the content and profiles of anthocyanins in the fruits of four blueberry cultivars. It found that Gardenblue had higher anthocyanin content, while Misty had the highest levels of specific anthocyanins. Molecular analysis revealed higher expression of genes related to anthocyanin synthesis in Gardenblue.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

Article Plant Sciences

The red flesh of kiwifruit is differentially controlled by specific activation-repression systems

Wen-qiu Wang et al.

Summary: Anthocyanins play a role as visual signals for pollination and seed dispersal, and fruits containing anthocyanins are attractive to consumers due to their appearance and health benefits. This study comprehensively identified contributors to anthocyanin accumulation in kiwifruit using transcriptome and small RNA high-throughput sequencing. The results showed that the differential expression and subsequent repression of MYB activators, as well as the regulation by miRNA, are responsible for the variation in anthocyanin accumulation in kiwifruit species.

NEW PHYTOLOGIST (2022)

Article Biochemistry & Molecular Biology

Phosphorylation of MdERF17 by MdMPK4 promotes apple fruit peel degreening during light/dark transitions

Shuai Wang et al.

Summary: This study reveals the molecular mechanisms of Chl degradation and fruit coloration in apple fruits. The transcription factor MdERF17 interacts with and is phosphorylated by MdMPK4, and the phosphorylation of MdERF17 is necessary for its transcriptional regulatory activity and regulation of Chl degradation. MdMPK4 is activated by darkness and is involved in the dark-induced degreening of fruit peels. Variation in Ser repeat insertion in MdERF17 regulates fruit peel degreening through control of the degree of MdERF17 phosphorylation by MdMPK4 during light/dark transitions.

PLANT CELL (2022)

Article Plant Sciences

Apple MdMYB306-like inhibits anthocyanin synthesis by directly interacting with MdMYB17 and MdbHLH33

Shuo Wang et al.

Summary: In this study, a MYB306-like anthocyanin repressor gene from apple was characterized and its significance in anthocyanin regulation was demonstrated. The MdMYB306-like protein can activate the expression of an anthocyanin repressor gene and inhibit the expression of an anthocyanin structural gene by directly binding to their promoters. The MdMYB306-like protein interacts with other transcription factors to enhance its regulatory activities on specific genes involved in anthocyanin synthesis.

PLANT JOURNAL (2022)

Article Plant Sciences

A long noncoding RNA functions in high-light-induced anthocyanin accumulation in apple by activating ethylene synthesis

Jiaxuan Yu et al.

Summary: In this study, a long noncoding RNA (lncRNA), MdLNC610, was found to act as a positive regulator in the regulation of ethylene biosynthesis and anthocyanin accumulation in apple fruit under high-light treatment.

PLANT PHYSIOLOGY (2022)

Article Plant Sciences

The Transcription Factor MdERF78 Is Involved in ALA-Induced Anthocyanin Accumulation in Apples

Xiang Fang et al.

Summary: This study reveals the regulatory mechanism of ALA-promoted anthocyanin accumulation through the transcription factor MdERF78, which binds to the promoters of MdF3H and MdANS genes and activates their expressions. Additionally, MdERF78 interacts with MdMYB1 and enhances its transcriptional activity on target gene promoters.

FRONTIERS IN PLANT SCIENCE (2022)

Article Biochemistry & Molecular Biology

Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries

Jiebiao Chen et al.

Summary: This study identified the anthocyanin profiles of nine common berries and evaluated their antioxidant capacities and gut microbiota modulatory effects. The results showed that most berries improved internal antioxidant status and altered the composition of gut microbiota.

ANTIOXIDANTS (2022)

Article Food Science & Technology

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Si Tan et al.

Summary: This study explored the drying kinetics, properties of anthocyanins, and color variation of blood-flesh peach under hot air drying. The results showed that blood-flesh peach undergoes reduced-speed drying during the hot air-drying process. The study provides valuable information on the degradation of anthocyanins during drying and can guide the production of high-quality dried products.

FOODS (2022)

Article Plant Sciences

The WKRY transcription factor MdWRKY75 regulates anthocyanins accumulation in apples (Malus domestica)

Mengyu Su et al.

Summary: The study identified the MdWRKY75 transcription factor as a regulator of anthocyanin accumulation in apples. It promotes the accumulation of anthocyanins by binding to the promoter of the MdMYBI transcription factor.

FUNCTIONAL PLANT BIOLOGY (2022)

Review Chemistry, Multidisciplinary

Anthocyanic Vacuolar Inclusions: From Biosynthesis to Storage and Possible Applications

Kees Buhrman et al.

Summary: This article discusses the ability of plants to accumulate specific metabolites beyond their solubility and the role of natural deep eutectic solvents (NADES) in this process. The article also discusses the biosynthesis of anthocyanins, their organization as phase separated inclusions in the vacuole, and the application of NADES in storing flavonoids and other natural products.

FRONTIERS IN CHEMISTRY (2022)

Article Plant Sciences

MdERF1B-MdMYC2 module integrates ethylene and jasmonic acid to regulate the biosynthesis of anthocyanin in apple

Shuo Wang et al.

Summary: Ethylene and jasmonic acid are crucial hormones in promoting anthocyanin synthesis in apple. This study identified MdERF1B as a core gene in response to JA and ethylene signals, and its encoded protein modulates anthocyanin synthesis together with other signaling molecules.

HORTICULTURE RESEARCH (2022)

Article Biology

Anthocyanin Accumulation and Molecular Analysis of Correlated Genes by Metabolomics and Transcriptomics in Sister Line Apple Cultivars

Caiyun Shi et al.

Summary: Red coloration in apples is an important quality trait primarily attributed to the accumulation of anthocyanins. This study found that the difference in red color between Huashuo and Huarui apples is due to higher levels of anthocyanin accumulation in Huashuo apples. Gene expression analysis also showed higher expression of key genes involved in anthocyanin synthesis in Huashuo apples. Transcriptomics, metabolomics, and qRT-PCR analysis identified six transcription factors that likely play a key role in the dark coloring of Huashuo apples.

LIFE-BASEL (2022)

Review Biochemistry & Molecular Biology

Dynamic regulation of DNA methylation and histone modifications in response to abiotic stresses in plants

Yutong Liu et al.

Summary: DNA methylation and histone modification are crucial epigenetic modifications in plants, and they play a key role in regulating the expression of abiotic stress-responsive genes. By reviewing recent research findings, we can gain a better understanding of the role of these epigenetic mechanisms in plant responses to abiotic stresses and provide guidance for designing stress-resistant crops.

JOURNAL OF INTEGRATIVE PLANT BIOLOGY (2022)

Article Agronomy

Metabolome, transcriptome and physiological analyses provide insight into the color transition of litchi pericarp

Meiying He et al.

Summary: This study analyzed the metabolites and gene expression in litchi pericarp at different color stages and found that the significant decrease in flavonoid content may be the main cause of brown color formation. In addition, different types of anthocyanins and the accumulation of phytohormones were identified. These findings provide an important foundation for further research on browning prevention and better utilization of litchi pericarp.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

Article Plant Sciences

Light-responsive transcription factor PpWRKY44 induces anthocyanin accumulation by regulating PpMYB10 expression in pear

Ahmed Alabd et al.

Summary: This study identified and functionally characterized a light-inducing WRKY transcription factor, PpWRKY44, in pear. PpWRKY44 promotes anthocyanin accumulation in pear and regulates its transcription by binding to the PpMYB10 promoter. These results reveal the mechanism of PpWRKY44 in the transcriptional regulation of fruit peel coloration in red pears.

HORTICULTURE RESEARCH (2022)

Article Horticulture

PpMYB39 Activates PpDFR to Modulate Anthocyanin Biosynthesis during Peach Fruit Maturation

Irshad Ahmad Khan et al.

Summary: This study identified a predicted transcription factor, PpMYB39, associated with anthocyanin biosynthesis in peach fruit through comparative transcriptome analysis. The highest expression level of PpMYB39 was found at the stage where the maximum amount of anthocyanin accumulated. The study also revealed the possible role of PpDFR as a transcriptional activator of MYB39.

HORTICULTURAE (2022)

Article Plant Sciences

PbLAC4-like, activated by PbMYB26, related to the degradation of anthocyanin during color fading in pear

Guangping Zhao et al.

Summary: The study found that the laccase encoded by PbLAC4-like in pear is associated with the degradation of anthocyanin. The expression pattern of PbLAC4-like is negatively correlated with anthocyanin content during the color fading process in different pear tissues. Overall, PbLAC4-like activated by PbMYB26 plays a crucial role in anthocyanin degradation, leading to red fading in pear tissues.

BMC PLANT BIOLOGY (2021)

Article Agriculture, Multidisciplinary

Integrative Analysis of the Coloring Mechanism of Red Longan Pericarp through Metabolome and Transcriptome Analyses

Debao Yi et al.

Summary: The red pericarp longan has a strong red hue due to the accumulation of cyanidin derivatives in its pericarp. Compared to conventional longan, specific anthocyanins are significantly increased in red pericarp longan, and some structural and controlling genes are upregulated, potentially playing important roles in the biosynthetic pathway of anthocyanin.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Methylation of MYBA1 is Associated with the Coloration in Manicure Finger Grape Skin

Hui Xia et al.

Summary: This study reveals that the color difference in Manicure Finger grapes may be related to the anthocyanin concentration in the top skin, the expression levels of anthocyanin-related genes, and the methylation levels of the VvMYBA1 promoter. The activation of VvUFGT alleles by VvMYBA1 and the role of methylation levels in regulating grape skin coloration were confirmed through various assays. This suggests a complex regulatory mechanism underlying grape skin color development.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Plant Sciences

MaMYB4, an R2R3-MYB Repressor Transcription Factor, Negatively Regulates the Biosynthesis of Anthocyanin in Banana

Gui-Ming Deng et al.

Summary: In this study, MaMYB4 was identified as a repressor of anthocyanin biosynthesis in bananas, by downregulating key structural genes and TF regulators. This two-level repression mechanism limits anthocyanin accumulation, providing valuable insights for manipulating anthocyanin coloration in banana breeding programs.

FRONTIERS IN PLANT SCIENCE (2021)

Article Biochemistry & Molecular Biology

Identification of gene co-expression networks and key genes regulating flavonoid accumulation in apple ( Malus x domestica ) fruit skin

Tiyu Ding et al.

Summary: This study analyzed the transcriptomes of apple fruit skin from different cultivars to understand the molecular mechanisms regulating apple color formation. A co-expression module negatively correlated with anthocyanin accumulation was identified, with a key hub gene, MdMYB28, acting as a negative regulator of anthocyanin biosynthesis.

PLANT SCIENCE (2021)

Article Horticulture

Transcriptomic, proteomic and LC-MS analyses reveal anthocyanin biosynthesis during litchi pericarp browning

Shanshan Qu et al.

Summary: The study revealed that the degradation of anthocyanin in litchi fruit is accompanied by biosynthesis during storage, leading to pericarp browning. Preventing pericarp browning may require enhancing anthocyanin biosynthesis and reducing degradation.

SCIENTIA HORTICULTURAE (2021)

Review Plant Sciences

Anthocyanins: From Mechanisms of Regulation in Plants to Health Benefits in Foods

Francesca Cappellini et al.

Summary: Anthocyanins are important red, purple, and blue pigments in plants with health-promoting properties against chronic diseases. Understanding the biosynthetic pathway and regulatory mechanisms of anthocyanins has led to the production of enriched foods and highlighted their health benefits in combating diseases.

FRONTIERS IN PLANT SCIENCE (2021)

Article Plant Sciences

Single-Molecule Real-Time and Illumina Sequencing to Analyze Transcriptional Regulation of Flavonoid Synthesis in Blueberry

Qi Tang et al.

Summary: The study utilized two different transcriptome sequencing platforms to investigate the flavonoid synthetic pathways in blueberries, identifying a transcription factor VcMYB1 that positively regulates anthocyanin synthesis. This provides background information and data for studying the synthetic pathways of flavonoids and other secondary metabolites in blueberries.

FRONTIERS IN PLANT SCIENCE (2021)

Article Plant Sciences

Flavonoids Accumulation in Fruit Peel and Expression Profiling of Related Genes in Purple (Passiflora edulis f. edulis) and Yellow (Passiflora edulis f. flavicarpa) Passion Fruits

Meng Shi et al.

Summary: This study revealed an increase in flavonoid, anthocyanin, and proanthocyanin content in the fruit peel with maturity, with higher levels observed in purple passion fruit compared to yellow passion fruit. Enzymes and genes such as C4H, 4CL, UFGT, GST, PePAL4, Pe4CL2,3, PeCHS2, and PeGST7 were identified as potentially important regulators of flavonoid metabolism in passion fruit peel.

PLANTS-BASEL (2021)

Article Plant Sciences

The MdMYB16/MdMYB1-miR7125-MdCCR module regulates the homeostasis between anthocyanin and lignin biosynthesis during light induction in apple

Yujing Hu et al.

Summary: This study identified miR7125 and CCR as key regulators in maintaining a balance between anthocyanin and lignin biosynthesis under light induction in apple fruit. Manipulating the expression of these genes affected the levels of anthocyanin and lignin production, highlighting a novel mechanism in regulating fruit quality under light conditions.

NEW PHYTOLOGIST (2021)

Article Chemistry, Applied

A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China

Zhi Chai et al.

Summary: Blueberries are rich in anthocyanins and have various beneficial effects on human health. This study evaluated the anthocyanin composition of 74 blueberry cultivars in southern China and found that different cultivars had similar anthocyanin profiles but varying amounts of individual compounds. Malvidin, delphinidin, and petunidin were the major contributors to total anthocyanin content, with malvidin-3-O-galactoside having the highest content among the cultivars.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

Review Plant Sciences

Dynamics of DNA Methylation and Its Functions in Plant Growth and Development

Suresh Kumar et al.

Summary: Epigenetic modifications in DNA bases and histone proteins play crucial roles in regulating gene expression and genome stability. The dynamics of DNA base methylation are mainly controlled by the activities of the writer/eraser, guided by ncRNA, and regulated by developmental/environmental cues. Recent advances in identifying ncRNA involved in de novo DNA methylation, DNA methylation proteins guiding DNA demethylase, and methylation monitoring sequences may help unravel some of the mysteries in epigenetic regulation.

FRONTIERS IN PLANT SCIENCE (2021)

Article Plant Sciences

MicroRNA Profiling During Mulberry (Morus atropurpurea Roxb) Fruit Development and Regulatory Pathway of miR477 for Anthocyanin Accumulation

Xiaonan Dong et al.

Summary: By constructing small RNA libraries and studying differentially expressed miRNAs, the regulatory mechanism of mulberry fruit development and ripening mediated by miRNAs was revealed. Furthermore, it was found that mul-miR477 regulates anthocyanin accumulation by targeting Mul-ABCB19AS and Mul-ABCB19.

FRONTIERS IN PLANT SCIENCE (2021)

Article Biochemistry & Molecular Biology

The long noncoding RNA MdLNC499 bridges MdWRKY1 and MdERF109 function to regulate early-stage light-induced anthocyanin accumulation in apple fruit

Huaying Ma et al.

Summary: In apple fruit, ERF109 protein is involved in light-induced anthocyanin biosynthesis by directly binding to anthocyanin-related gene promoters to promote coloration. Additionally, a long noncoding RNA MdLNC499 was found to induce expression of MdERF109, regulated by a transcription factor MdWRKY1.

PLANT CELL (2021)

Article Biotechnology & Applied Microbiology

An apple MYB transcription factor regulates cold tolerance and anthocyanin accumulation and undergoes MIEL1-mediated degradation

Jian-Ping An et al.

PLANT BIOTECHNOLOGY JOURNAL (2020)

Article Biochemistry & Molecular Biology

PbMYB120 Negatively Regulates Anthocyanin Accumulation in Pear

Linyan Song et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Article Biochemistry & Molecular Biology

PacCOP1 negatively regulates anthocyanin biosynthesis in sweet cherry (Prunus avium L.)

Dong Liang et al.

JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2020)

Article Biotechnology & Applied Microbiology

Methylation of MdMYB1 locus mediated by RdDM pathway regulates anthocyanin biosynthesis in apple

Shenghui Jiang et al.

PLANT BIOTECHNOLOGY JOURNAL (2020)

Article Biochemistry & Molecular Biology

Ultraviolet B-induced MdWRKY72 expression promotes anthocyanin synthesis in apple

Jiafei Hu et al.

PLANT SCIENCE (2020)

Review Agronomy

Protein Phosphorylation and Phosphoproteome: An Overview of Rice

Abolore Adijat Ajadi et al.

RICE SCIENCE (2020)

Review Plant Sciences

The Scope, Functions, and Dynamics of Posttranslational Protein Modifications

A. Harvey Millar et al.

ANNUAL REVIEW OF PLANT BIOLOGY, VOL 70 (2019)

Article Plant Sciences

miR828 and miR858 regulate VvMYB114 to promote anthocyanin and flavonol accumulation in grapes

Varsha Tirumalai et al.

JOURNAL OF EXPERIMENTAL BOTANY (2019)

Review Horticulture

How do anthocyanins paint our horticultural products?

Kai-Di Gu et al.

SCIENTIA HORTICULTURAE (2019)

Article Biochemistry & Molecular Biology

MdMYBDL1 employed by MdHY5 increases anthocyanin accumulation via repression of MdMYB16/308 in apple

Wenjun Liu et al.

PLANT SCIENCE (2019)

Article Plant Sciences

Apple bZIP transcription factor MdbZIP44 regulates abscisic acid-promoted anthocyanin accumulation

Jian-Ping An et al.

PLANT CELL AND ENVIRONMENT (2018)

Review Chemistry, Multidisciplinary

Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review

Ying Liu et al.

FRONTIERS IN CHEMISTRY (2018)

Article Food Science & Technology

Profiling of anthocyanins and carotenoids in fruit peel of different colored mango cultivars

Karanjalker Gourish Ranganath et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

Determination of anthocyanins in cherry and cranberry by high-performance liquid chromatography-electrospray ionization-mass spectrometry

Nagihan M. Karaaslan et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)

Article Food Science & Technology

Oxidative stress prevention and anti-apoptosis activity of grape (Vitis vinifera L.) stems in human keratinocytes

Raul Dominguez-Perles et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Biochemistry & Molecular Biology

MYB75 Phosphorylation by MPK4 Is Required for Light-Induced Anthocyanin Accumulation in Arabidopsis

Shengnan Li et al.

PLANT CELL (2016)

Article Chemistry, Applied

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

Larissa Morais Ribeiro da Silva et al.

FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Blue Light Irradiation Affects Anthocyanin Content and Enzyme Activities Involved in Postharvest Strawberry Fruit

Feng Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Plant Sciences

Regulation of anthocyanin biosynthesis in peach fruits

Md Abdur Rahim et al.

PLANTA (2014)

Article Plant Sciences

Accumulation of anthocyanins in tomato skin extends shelf life

Laura Bassolino et al.

NEW PHYTOLOGIST (2013)

Article Biochemical Research Methods

The MrWD40-1 Gene of Chinese Bayberry (Myrica rubra) Interacts with MYB and bHLH to Enhance Anthocyanin Accumulation

Xiaofen Liu et al.

PLANT MOLECULAR BIOLOGY REPORTER (2013)

Review Plant Sciences

New insights into the regulation of anthocyanin biosynthesis in fruits

Laura Jaakola

TRENDS IN PLANT SCIENCE (2013)

Article Biochemistry & Molecular Biology

Edible Myrciaria vexator fruits: Bioactive phenolics for potential COPD therapy

Keyvan Dastmalchi et al.

BIOORGANIC & MEDICINAL CHEMISTRY (2012)

Article Chemistry, Applied

Anthocyanins from the fruits of Rubus croceacanthus and Rubus sieboldii, wild berry plants from Okinawa, Japan

Michiyo Kubota et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)

Article Chemistry, Applied

Anthocyanin composition and content of the Vaccinium uliginosum berry

Li Rui et al.

FOOD CHEMISTRY (2011)

Review Plant Sciences

Recent advances in the transcriptional regulation of the flavonoid biosynthetic pathway

Imene Hichri et al.

JOURNAL OF EXPERIMENTAL BOTANY (2011)

Review Cell Biology

Structure and function of WD40 domain proteins

Chao Xu et al.

PROTEIN & CELL (2011)

Review Biochemistry & Molecular Biology

Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

Fei He et al.

MOLECULES (2010)

Article Chemistry, Applied

Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening

Valentina Usenik et al.

FOOD CHEMISTRY (2009)

Article Food Science & Technology

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)

Catalina Vasco et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)

Article Food Science & Technology

Change in anthocyanin concentrations in red apricot fruits during ripening

Sylvie Bureau et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Chemistry, Applied

Separation and elucidation of anthocyanins in the fruit of mockstrawberry (Duchesnea indica Focke)

Chuanguang Qin et al.

NATURAL PRODUCT RESEARCH (2009)

Article Agriculture, Multidisciplinary

Polyphenolic compounds and antioxidant activity of new and old apple varieties

Aneta Wojdylo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Anthocyanin Composition of Wild Bananas in Thailand

Kasipong Kitdamrongsont et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Review Plant Sciences

Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids

Yoshikazu Tanaka et al.

PLANT JOURNAL (2008)

Review Plant Sciences

MYB transcription factors that colour our fruit

Andrew C. Allan et al.

TRENDS IN PLANT SCIENCE (2008)

Article Agriculture, Multidisciplinary

Characterization of cyanidin- and quercetin-derived flavonolds and other phenolics in mature saskatoon fruits (Amelanchier alnifolia Nutt.)

Jocelyn A. Ozga et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot Noir) anthocyanins.: 1.: Anthocyanin concentration and composition in fruit

Jessica M. Cortell et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Plant Sciences

White grapes arose through the mutation of two similar and adjacent regulatory genes

Amanda R. Walker et al.

PLANT JOURNAL (2007)

Article Food Science & Technology

Anthocyanin pigments in strawberry

Fatima Lopes da Silva et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

Antioxidant activity of pasteurized and sterilized commercial red orange juices

A Fiore et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2005)

Article Agriculture, Multidisciplinary

Determination of anthocyanins in Ruscus aculeatus L. berries

L Longo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Multidisciplinary Sciences

Retrotransposon-induced mutations in grape skin color

S Kobayashi et al.

SCIENCE (2004)

Article Agriculture, Multidisciplinary

Anthocyanin transformation in Cabernet Sauvignon wine during aging

HB Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Review Biochemistry & Molecular Biology

Recent advances in the biosynthesis and accumulation of anthocyanins

K Springob et al.

NATURAL PRODUCT REPORTS (2003)

Article Agriculture, Multidisciplinary

Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry

HB Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection

F Lopes-da-Silva et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)