نتایج جستجو برای: anthocyanin coloration of berry
تعداد نتایج: 21165990 فیلتر نتایج به سال:
Fertilization is one of the most important management principles in modern viticulture, which plays a major role in improving of the vine- grower's economy with a direct impact on productivity and the final quality of both fruits and raisins. Foliar application is one of the fast and effective methods for meeting plants nutrition requirement, especially in the critical stages of growth. In this...
abstract: since sugar consumption is directly related to diabetes and other illnesses such as obesity, the issue that will most heavily dominate the health food market is blood sugar management and low glycemic foods. using calcium chloride and gums such as sodium alginate and low ester pectin as thikener and a high-potency sweetener aspartame we were able to reduce sugar content of sour cherry...
UV-B radiation and water deficit may trigger flavonol and anthocyanin biosynthesis in plant tissues. In addition, previous research has showed strong qualitative effects on grape berry skin flavonol and anthocyanin profiles in response to UV-B and water deficit. The aim of this study is to identify the mechanisms leading to quantitative and qualitative changes in flavonol and anthocyanin profil...
Nutrition management in growth season has a main effect on production and accumulation of secondary metabolites in grapevine berries. In this research the effects of foliar application of potassium sulfate (K; 0, 1.5, and 3%) and iron chelate (Fe; 0, 0.5, and 1%) on accumulation of resveratrol and viniferin and antioxidant capacity of ‘Bidaneh Sefid’ grape berries was evaluated. This study was ...
Little is known about the impact of temperature on proanthocyanidin (PA) accumulation in grape skins, despite its significance in berry composition and wine quality. Field-grown grapes (cv. Merlot) were cooled during the day or heated at night by +/-8 °C, from fruit set to véraison in three seasons, to determine the effect of temperature on PA accumulation. Total PA content per berry varied onl...
Anthocyanin is the crucial pigment for coloration of red chrysanthemum flowers, which synthesizes in cytosol and transported to vacuole stable storage. In general, glutathione S-transferases (GSTs) play a vital role this transport. To date, there no functional GST reported chrysanthemums. Here, total 94 CmGSTs were isolated from genome, with phylogenetic analysis suggesting that 16 members them...
Leaf color is a key trait that determines the ornamental quality of landscape tree species such as Acer tutcheri, and anthocyanin main pigment for red leaf coloration. Red fading significantly reduces value A. tutcheri leaves in spring; however, physiological mechanism causes discoloration this still unclear. Only anabolic or degradative metabolism has been studied terms changes. In study, from...
Pseudomonas putida is plant growth promoting rhizobacteria (PGPR) that have the capacity to improve growth in plants. The purpose of this study was to determine growth and anthocyanin pigmentation of the bracts in two poinsettia Euphorbia pulcherrima cultivars (Prestige and Sonora Marble) using three strains of P. putida, as well as a mixture of the three (MIX). Comparison with the control grou...
grapes are significant sources of nutritional antioxidants as well as biologically active dietary components. this study was carried out to determine the amount of total phenols, anthocyanins and antioxidant activity of 35 grapevine (vitis vinifera l.) cultivars grown in fars province (iran). ripened bunches were randomly harvested from grapevine collection in zarghan (fars province, iran) agri...
Anthocyanin accumulation is responsible for flower coloration in peach. Here, we report the identification and functional characterization of eight flavonoid-related R2R3-MYB transcription factors, designated PpMYB10.2, PpMYB9, PpMYBPA1, Peace, PpMYB17, PpMYB18, PpMYB19, and PpMYB20, respectively, in peach flower transcriptome. PpMYB10.2 and PpMYB9 are able to activate transcription of anthocya...
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