Anthocyanins are high value plant antioxidants, which are not present in the fruits of the cultivated tomato. However, both the dominant gene Anthocyanin fruit (Aft) and the recessive gene atroviolacea (atv), when introgressed into the domesticated tomato from two different wild Solanum species, stimulate a limited anthocyanin pigmentation. Surprisingly, the double mutant Aft/Aft atv/atv gives ...

Fruits of kiwifruit cultivars (Actinidia chinensis and A. deliciosa) generally have green or yellow flesh when ripe. A small number of genotypes have red flesh but this coloration is usually restricted to the inner pericarp. Three kiwifruit cultivars having red ('Hongyang'), or yellow ('Jinnong-2'), or green ('Hayward') flesh were investigated for their color characteristics and pigment content...

pomegranate (punica granatum) is an important fruit crop cultivated for fruit and processing in the iran. delaying fruit harvest of pomegranate may increase fruit losses due to fruit cracking; however, early harvest may influence physical and biochemical indices of fruit. an experiment was carried out in 2011 at ‘baghmalek’ (north west of ahwaz, khuzestan province, iran) to determine the effect...

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...

The endogenous and environmental regulation of red colour development in blushed and fully red pears is reviewed. Colour development in pears has an underlying developmental component. Generally, highest anthocyanin concentrations are attained in immature pears and colour tends to fade towards harvest. This is contrary to most other crop species where maximum pigmentation and colour are attaine...

Anthocyanins are water-soluble polyphenolic compounds with a high nutraceutical value. Despite the fact that cultivated tomato varieties do not accumulate anthocyanins in the fruit, the biosynthetic pathway can be activated in the vegetative organs by several environmental stimuli. Little is known about the molecular mechanisms regulating anthocyanin synthesis in tomato. Here, we carried out a ...

Anthocyanins are important health-promoting pigments that make a major contribution to the quality of fruits. The biosynthetic pathway leading to anthocyanins is well known and the key regulatory genes controlling the pathway have been isolated in many species. Recently, a considerable amount of new information has been gathered on the developmental and environmental regulation of anthocyanin b...

Shades ranging from violet to black pigmentation in pepper (Capsicum annuum L.) are attributed to anthocyanin accumulation. High-performance liquid chromatography and mass spectrometry analysis of violet and black fruit tissue identified a single anthocyanin that was determined to be delphinidin-3-p-coumaroyl-rutinoside-5-glucoside. Leaf tissue of a black-pigmented foliage genotype contained th...

background: pomegranate fruit (punica granatum l.) is a rich source of anthocyanin pigments resulting in vibrant colours and anti-oxidant contents. although the intensity and pattern of anthocyanin biosynthesis in fruit are strongly influenced by r2r3-myb transcription factors, little is known about the regulation and role of myb in anthocyanin pathway of pomegranate.objectives: the present stu...

Anthocyanin concentration is an important determinant of the colour of many fruits. In apple (Malus x domestica), centuries of breeding have produced numerous varieties in which levels of anthocyanin pigment vary widely and change in response to environmental and developmental stimuli. The apple fruit cortex is usually colourless, although germplasm does exist where the cortex is highly pigment...