In this study, a red mutant was obtained through in vitro regeneration of a wild purple potato. High-performance liquid chromatography and Mass spectrometry analysis revealed that pelargonidin-3-O-glucoside and petunidin-3-O-glucoside were main anthocyanins in the mutant and wild type tubers, respectively. In order to thoroughly understand the mechanism of anthocyanin transformation in two mate...

Bagged fruits of green apple cultivar "Granny Smith" have been found to turn cardinal red after debagging during fruit-ripening in the Loess Plateau region of China. To understand this phenomenon at post-transcriptional level, we have investigated the roles of microRNAs (miRNAs) in response to debagging. Three small RNA libraries were primarily constructed from peels of "Granny Smith" apples su...

Anthocyanin is the natural pigment which can easily extract from plants such as blackberry, mulberry and Karanda. Karanda (Carissa carandas Linn.) had the fully ripe dark violet fruit contains the large amount of natural anthocyanin. The effect of extraction conditions on anthocyanin content, total phenolic content, and antioxidant activity in the extract was investigated. The extract with high...

Accumulation of anthocyanins in the exocarp of red grapevine (Vitis vinifera) cultivars is one of several events that characterize the onset of grape berry ripening (véraison). Despite our thorough understanding of anthocyanin biosynthesis and regulation, little is known about the molecular aspects of their transport. The participation of ATP binding cassette (ABC) proteins in vacuolar anthocya...

MicroRNA156 is an evolutionarily highly conserved plant micro-RNA (miRNA) that controls an age-dependent flowering pathway. miR156 and its target SQUAMOSA PROMOTER BINDING PROTEIN-LIKE (SPL) genes regulate anthocyanin accumulation in plants, but it is unknown whether this process is affected by light. Red Chinese sand pear (Pyrus pyrifolia) fruits exhibit a unique coloration pattern in response...

The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal de...

The red fleshed fruits of Malus profusion represent gradual color loss during high temperature in summer, potentially due to active degradation of anthocyanin. The objective of this study was to examine both physiological and molecular evidence of anthocyanin degradation. Malus crabapple fruits were exposed to either room temperature (RT = 18 ± 2°C: 25 ± 2°C) or high temperature (HT = 33 ± 2°C:...

Exogenous methyl jasmonate (MJ) stimulates anthocyanin accumulation in apple (Malus sylvestris var. domestica) fruit peel. Anthocyanin synthesis in some apple cultivars reportedly is also stimulated by exogenous ethylene, however, the role of ethylene action in regulation of anthocyanin synthesis in apple fruit is unclear. MJ enhances ethylene sensitivity in various plants, therefore, studies w...

cyanin formation have highlighted that multiple photoreceptors, such as phytochrome, blue/UV-A photoreceptor Although, in maize, sunlight-regulated anthocyanin and UV-B photoreceptor mediate the light action (Beggs formation in vegetative tissues is observed only in the and Wellmann, 1985; Beggs et al., 1986). It is assumed cultivars harbouring homozygous recessive pl loci, the that these photo...

Plants require sophisticated regulatory mechanisms to ensure the degree of anthocyanin pigmentation is appropriate to myriad developmental and environmental signals. Central to this process are the activity of MYB-bHLH-WD repeat (MBW) complexes that regulate the transcription of anthocyanin genes. In this study, the gene regulatory network that regulates anthocyanin synthesis in petunia (Petuni...