Flower and fruit color is one of the most important features of horticultural plants. Its
formation and regulation are always affected by both internal and external factors. Among …

Anthocyanin is the primary pigment contributing to red, violet, and blue flower color
formation. The solubility of anthocyanins is enhanced by UDP glucose: flavonoid 3-O …

Much of the diversity of anthocyanin pigmentation in plant tissues is due to the action of
glycosyltransferases, which attach sugar moieties to the anthocyanin aglycone. This step …

We analyzed a litchi cultivar that included three phenotypes for pericarp color, ranging from
green, indicating the absence of anthocyanins, to yellow, and red. Anthocyanins …

Gentian (Gentiana triflora) blue petals predominantly contain an unusually blue and stable
anthocyanin, delphinidin 3-O-glucosyl-5-O-(6-O-caffeoyl-glucosyl)-3′-O-(6-O-caffeoyl …

The expression of the UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT) gene has
been shown to be critical for anthocyanin biosynthesis in the grape berry. Using white …

Background UDP-glucosyltransferase (UGT) is a key enzyme for anthocyanin biosynthesis,
which by catalyzing glycosylation of anthocyanidins increases their solubility and …

Strawberry (Fragaria× ananassa) fruit contains several anthocyanins that give the ripe fruits
their attractive red color. The enzyme that catalyzes the formation of the first stable …

The UDP glucose-flavonoid 3-O-glucoslyltransferase (UFGT) is a key enzyme for
anthocyanin biosynthesis and stability, the pigments of red grapes. The understanding of …

Modification of anthocyanin plays an important role in increasing its stability in plants. Here,
six anthocyanins were identified in peach (Prunus persica), and their structural diversity is …