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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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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Blackwell Publishing Ltd
2007
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| Sujets: | |
| Accès en ligne: | 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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