In contrast to the detailed molecular knowledge available on anthocyanin synthesis, little is known about its catabolism in plants. Litchi (Litchi chinensis) fruit lose their attractive red color soon after harvest. The mechanism leading to quick degradation of anthocyanins in the pericarp is not well understood. An anthocyanin degradation enzyme (ADE) was purified to homogeneity by sequential ...

The Korean black raspberry (Rubus coreanus Miquel, KB) on ripening is usually consumed as fresh fruit, whereas the unripe KB has been widely used as a source of traditional herbal medicine. Such a stage specific utilization of KB has been assumed due to the changing metabolite profile during fruit ripening process, but so far molecular and biochemical changes during its fruit maturation are poo...

Modern non-destructive optical-reflectance-based techniques for estimation of pigment (chlorophyll, carotenoid, anthocyanin, and flavonol) contents, the rate of onand off-tree ripening as well as for detection of common physiological disorders, such as sunscald, superficial scald, and water core, and other damages to apple fruit are reviewed with an emphasis on the methods developed by the auth...

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)...

The woodland strawberry, Fragaria vesca is a model fruit for a number of rosaceous crops. We have engineered altered concentrations of anthocyanin in F. vesca, to determine the impact on plant growth and fruit quality. Anthocyanin concentrations were significantly increased by over-expression or decreased by knock-down of the R2R3 MYB activator, MYB10. In contrast, a potential bHLH partner for ...

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...

1756-4646/$ see front matter Published by doi:10.1016/j.jff.2011.10.007 * Corresponding author. Address: USDA, ARS fax: +1 208 722 8166. E-mail addresses: [email protected] Lingonberries and their products are popular and generally accessible in Europe, though in the US they are uncommon and considered a minor berry/fruit crop. The on-going interest in potential health benefits from berry ...

Anthocyanin concentration is the key determinant for red skin color in pear fruit. However, the molecular basis for development of red skin is complicated and has not been well-understood thus far. "Starkrimson" (Pyrus communis L.), an introduced red pear cultivated in the north of China and its green mutant provides a desirable red/green pair for identification of candidate genes involved in c...

61 Anthocyanins are flavonoid compounds responsible for red/purple colours in the leaves, fruit and flowers 62 of many plant species. They are produced through a multistep pathway which is controlled by MYB 63 transcription factors. VvMYBA1 and VvMYBA2 activate anthocyanin biosynthesis in grapevine (Vitis 64 vinifera) and are non-functional in white grapevine cultivars. In this study, transgeni...