Anthocyanin content is a trait of major interest in Vitis vinifera L. These compounds affect grape and wine quality, and have beneficial effects on human health. A candidate-gene approach was used to identify genetic variants associated with anthocyanin content in grape berries. A total of 445 polymorphisms were identified in 5 genes encoding transcription factors and 10 genes involved in eithe...

Coloration of plant organs such as fruit, leaves and flowers through anthocyanin production is governed by a combination of MYB and bHLH type transcription factors (TFs). In this study we introduced Rosea1 (ROS1, a MYB type) and Delila (DEL, a bHLH type), into Nicotiana benthamiana leaves by agroinfiltration. ROS1 and DEL form a pair of well-characterized TFs from Snapdragon (Antirrhinum majus)...

Extraction and purification of Anthocyanin pigments from Black Raspberries (Rubus occidentalis) was successfully carried out. Homogeneous and fine powder was obtained from the liquid nitrogen blending process. After extraction and purification of the plant material, a colored solution was obtained. Depending on the nature of the predominant anthocyanin and its concentration, the coloration of t...

Anthocyanin extracts of two blueberries, Vaccinium myrtillus (bilberry) and Vaccinium ashei (rabbiteye blueberry), and of three other berries, Ribes nigrum (black currant), Aronia melanocarpa (chokeberry), and Sambucus nigra (elderberry), were analyzed by high-performance liquid chromatography coupled with photodiode array detection and electrospray ionization - mass spectrometry (LC/PDA/ESI-MS...

Anthocyanins, a class of flavonoids, are responsible for the orange to blue coloration of flowers and act as visual attractors to aid pollination and seed dispersal. Malonyl-CoA is the precursor for the formation of flavonoids and anthocyanins. Previous studies have suggested that malonyl-CoA is formed almost exclusively by acetyl-CoA carboxylase, which catalyzes the ATP-dependent formation of ...

Fruit color is an important economic trait. The color of red walnut cultivars is mainly attributed to anthocyanins. The aim of this study was to explore the differences in the molecular mechanism of leaf and peel color change between red and green walnut. A reference transcriptome of walnut was sequenced and annotated to identify genes related to fruit color at the ripening stage. More than 290...

Red-skinned pear is a promising commercial fruit due to its attractive appearance and nutritious value. Anthocyanin the determinant of red coloration peel. However, differences in anthocyanin accumulation exist among cultivars with different genetic backgrounds. In this study, we analyzed content gene expression patterns fruits tissues ‘Red Zaosu’ at developmental stages found difference betwee...

Anthocyanin accumulation is responsible for the red color of skin apple fruits (Malus × domestica Borkh.). Environmental stimuli, such as light, temperature, soil factors, tree and application chemicals can alter synthesis anthocyanins. Herein, we examined expression genes related to anthocyanin biosynthesis in fruit cultivars, ‘Summer Prince’ ‘Arisoo’ at early stage development 60 DAFB (days a...