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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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
Formato: Artigo
Idioma:Inglês
Publicado: Cell Press 2013
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Acceso en liña: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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