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the relationship between fruit color and anthocyanin components and content, three different A. arguta cultivars (‘HB’, ‘RB-4’and ‘HY-1’) were served as materials and four different anthocyanin types were served ...
with the red stripes and red fruit dots on “Red Zaosu” fruit surfaces (Fig. 7a). Based on their enrichment in xylem cells, two different areas near the fruit skin were classified. Type I zones in “Red Zaosu ...
of root inoculated bacteria on blackberry leaves and fruits at the transcriptomic and metabolomic level, focusing on the flavonol- anthocyanin biosynthetic pathway (Fig 1). The aim of this study was (i ...
fruits . The strawberry fruit mostly contained the pelargonidin type of anthocyanins (da Silva et al., 2007), which are known for not being AOMT substrates. To provide appropriate substrates ...
in fruits and leaves. For instance, the major type of anthocyanins in berries is cyanidin [20]; red pigment is generated from the accumulation of pelargonidin [21], and delphinidin makes plants look purple ...
for investigating the physical properties and biosynthesis of the cuticle fostered in large part by the abundance of cuticular lipid deposited during fleshy fruit development, its astomatous nature, and relevance ...
biosynthesis. Exogenous Spm and Spd promoted fruit coloration, while exogenous Put and a SAMDC inhibitor inhibited coloration. Based on transcriptome data, up- and down-regulation of FaSAMDC expression promoted ...
, Anthocyanin , Rosaceae genomics Introduction Pear, Pyrus L. (tribe Maleae, subfamily Amygdaloideae, family Rosaceae), is an important temperate fruit crop.1 In China (2014), the area used for pear production ...
commonly ascribed to phenolics: some oil, fruit juices, chocolate- based beverages, red wines, etc. From the chemical viewpoint, the main structure of natural phenolics relies on a diphenylpropane skeleton ...
compounds for berry and wine quality. A decrease in total anthocyanins is reported in most cases, and appears to be directly associated with high temperature. Changes in anthocyanin composition, and flavonol ...
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