Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

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 (Malus x domestica) have an increased incidence of i...

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Gardado en:
Detalles Bibliográficos
Publicado en:Front Plant Sci
Main Authors: Espley, Richard V., Leif, Davin, Plunkett, Blue, McGhie, Tony, Henry-Kirk, Rebecca, Hall, Miriam, Johnston, Jason W., Punter, Matthew P., Boldingh, Helen, Nardozza, Simona, Volz, Richard K., O’Donnell, Samuel, Allan, Andrew C.
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2019
Assuntos:
Plant Science
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6794385/
https://ncbi.nlm.nih.gov/pubmed/31649709
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2019.01248
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