Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, on...

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Bibliografiske detaljer
Main Authors: Zhang, Yang, Butelli, Eugenio, De Stefano, Rosalba, Schoonbeek, Henk-jan, Magusin, Andreas, Pagliarani, Chiara, Wellner, Nikolaus, Hill, Lionel, Orzaez, Diego, Granell, Antonio, Jones, Jonathan D.G., Martin, Cathie
Format: Artigo
Sprog:Inglês
Udgivet: Cell Press 2013
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Report
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3688073/
https://ncbi.nlm.nih.gov/pubmed/23707429
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.cub.2013.04.072
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