Fruit coloration and anthocyanin biosynthesis after bag removal in non-red and red apples (Malus × domestica Borkh.)

In the present study, evolution of apple color (L* and a/b), the accumulation of anthocyanins and the activity of the related enzymes, phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), dihydroflavonol4-reductase (DFR) and UDP-Glucose: flavonoid-3-O-galactosyl transferase (UFGT), were inve...

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Veröffentlicht in:	Molecules (Basel, Switzerland) Switzerland), 2013-01, Vol.18 (2), p.1549-1563
Hauptverfasser:	Liu, Yulian, Che, Fei, Wang, Lixin, Meng, Rui, Zhang, Xiaojun, Zhao, Zhengyang
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins - biosynthesis Anthocyanins - isolation & purification Apples Biosynthesis Chromatography, High Pressure Liquid Crosses, Genetic Cultivars Enzymes Flavonoids Fruits Malus - enzymology Malus - genetics Malus - physiology Pigmentation - genetics Pigmentation - physiology Plant Proteins - metabolism
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