Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period

Article English OPEN
Li, Boqiang; Xia, Yongxiu; Wang, Yuying; Qin, Guozheng; Tian, Shiping; (2017)
  • Publisher: Frontiers Media S.A.
  • Journal: Frontiers in Plant Science,volume 8 (issn: 1664-462X, eissn: 1664-462X)
  • Related identifiers: pmc: PMC5344892, doi: 10.3389/fpls.2017.00341
  • Subject: MYB transcription factor | red fleshed kiwifruit | molecular basis | Plant Science | Original Research | anthocyanin | low temperature
    mesheuropmc: food and beverages | fungi

‘Hongyang’ is a red fleshed kiwifruit with high anthocyanin content. In this study, we mainly investigated effects of different temperatures (25 and 0°C) on anthocyanin biosynthesis in harvested kiwifruit, and characterized the genes encoding key enzymes involved in ant... View more
Share - Bookmark