Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10

Anthocyanin concentration is an important determinant of the colour of many fruits. In apple (Malus × domestica), centuries of breeding have produced numerous varieties in which levels of anthocyanin pigment vary widely and change in response to environmental and developmental stimuli. The apple fru...

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Autors principals: Espley, Richard V, Hellens, Roger P, Putterill, Jo, Stevenson, David E, Kutty-Amma, Sumathi, Allan, Andrew C
Format: Artigo
Idioma:Inglês
Publicat: Blackwell Publishing Ltd 2007
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Original Articles
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC1865000/
https://ncbi.nlm.nih.gov/pubmed/17181777
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1365-313X.2006.02964.x
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