Natural products have gained worldwide favor due to their sustainable and ayurvedic nature. In this study, rose containing anthocyanin was explored as a source of yellowish–pink natural colorant for wool dyeing using various solvents (aqueous, alkaline, acidic, basified methanol). Dyeing performed by optimizing the following parameters: pH, temperature, time, salt concentration. It observed tha...

We investigated the effects of coloring agent and potassium sulfate (K2SO4) foliar sprays, reflective aluminium porous film covering on orchard floor enhancement red peel coloration in ‘Hongro’ apples. Foliar spray sulfate, mulching before harvest increased Hunter a value anthocyanin content fruit peels at harvest. In addition, micro-porous had best effect promoting fruits lower inner canopy, n...

Anthocyanin biosynthesis determines the leaf color of Acer palmatum as a widely-planted landscape tree. Previously, ApMYB1 has been characterized positive regulator anthocyanin biosynthesis. To further elucidate mechanism coloration, present study identified basic helix-loop-helix (bHLH) transcription factor (ApbHLH1) through phylogenetic analysis 156 putative bHLH proteins in and eight referen...

BACKGROUND Fruit color is one of the most important economic traits of the sweet cherry (Prunus avium L.). The red coloration of sweet cherry fruit is mainly attributed to anthocyanins. However, limited information is available regarding the molecular mechanisms underlying anthocyanin biosynthesis and its regulation in sweet cherry. METHODOLOGY/PRINCIPAL FINDINGS In this study, a reference tr...

Among environmental factors, temperature is the one that poses serious threats to viticulture in the present and future scenarios of global climate change. In this work, we evaluated the effects on berry ripening of two thermal regimes, imposed from veraison to harvest. Potted vines were grown in two air-conditioned greenhouses with High Temperature (HT) and Low Temperature (LT) regimes charact...

Grapevine fruit development is a dynamic process that can be divided into three stages: formation (I), lag (II), and ripening (III), in which physiological and biochemical changes occur, leading to cell differentiation and accumulation of different solutes. These stages can be positively or negatively affected by multiple environmental factors. During the last decade, efforts have been made to ...

Grape phenolic maturity is usually analysed by destructive wet chemistry in the laboratory. Yet, for precision agriculture more rapid and nondestructive methods are needed. Therefore, in addition to measurements of fruit colour, a new optical method was recently proposed. It is based on the screening of fruit chlorophyll fluorescence that allows both flavonol and anthocyanin contents of intact ...

Flower color is the main character throughout the plant kingdom. Though substantial information exists regarding the structural and regulatory genes involved in anthocyanin and flavonol biosynthesis, little is known that what make a diverse white vs. red color flower in natural species. Here, the contents of pigments in seven species from varied phylogenetic location in plants with red and whit...