As the most valuable organ of tomato plants, fruit has attracted considerable attention which
most focus on its quality formation during the ripening process. A considerable amount of …

Anthocyanins provide nutritional benefits and are responsible for red coloration in many
fruits. Light affects anthocyanin biosynthesis in peach (Prunus persica). However, some …

Anthocyanins are important pigments and are responsible for red coloration in plums.
However, little is known about the molecular mechanisms underlying anthocyanin …

Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized
by their dark purple-to black-colored roots, owing their appearance to high anthocyanin …

Anthocyanins are a group of polyphenolic pigments that are ubiquitously found in the plant
kingdom. In plants, anthocyanins play a role not only in reproduction, by attracting …

Tomato (Lycopersicon esculentum L.) fruit are an important source of antioxidant (mainly
pigment) compounds, as well as lycopene, β-carotene, ascorbic acid and polyphenols …

Domesticated citrus varieties are woody perennials and interspecific hybrid crops of global
economic and nutritional importance. The citrus fruit “hesperidium” is a unique …

Discoloration of red peppers, such as fading and color desaturation, can occur during
harvesting, drying and storage. In this study, liquid chromatography-mass spectrometry (LC …

An integrative analysis of transcriptome and proteome was performed to identify differential
genes/proteins of a red-flesh sweet orange Cara Cara in comparison with a common cultivar …

The blood red color of pigmented orange fruit varieties [Citrus sinensis L.(Osbeck)] is due to
the presence of anthocyanin pigments that largely contribute to determine the high …