Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning.
anthocyanin
apple
enzymatic browning
ethylene
flavonoids
peroxidase
ripening
transcription factors
Journal
Frontiers in plant science
ISSN: 1664-462X
Titre abrégé: Front Plant Sci
Pays: Switzerland
ID NLM: 101568200
Informations de publication
Date de publication:
2019
2019
Historique:
received:
16
05
2019
accepted:
06
09
2019
entrez:
26
10
2019
pubmed:
28
10
2019
medline:
28
10
2019
Statut:
epublish
Résumé
The elevation of anthocyanin contents in fruits and vegetables is a breeding target for many crops. In some fruit, such as tomato, higher anthocyanin concentrations enhance storage and shelf life. In contrast, highly anthocyanic red-fleshed apples (
Identifiants
pubmed: 31649709
doi: 10.3389/fpls.2019.01248
pmc: PMC6794385
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1248Informations de copyright
Copyright © 2019 Espley, Leif, Plunkett, McGhie, Henry-Kirk, Hall, Johnston, Punter, Boldingh, Nardozza, Volz, O’Donnell and Allan.
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