Anthocyanins are secondary metabolites responsible for the red coloration of mango and
apple. The red color of the peel is essential for the fruit's marketability. Anthocyanins and …

The red coloration of apple skin is mainly due to anthocyanins that are reported to possess
health benefits. The aim of the present study was to determine the anthocyanin content in …

Poor colour development on 'Cripps Pink'apple fruit causes serious economic losses to the
growers in the warmer regions of the world. Effects of pre-harvest spray application of …

Light dependent anthocyanin accumulation contributes to the red pigmentation of the fruit
skin of mango (Mangifera indica L.). Light-independent pigmentation has also been …

The attractive red skin color in apple fruits determined mainly by the type and amount of
anthocyanins is an important quality attribute for the competitive apple markets and is …

Red-blushed skin color is important for mango fruit quality and marketability. Preharvest
spraying of 'Kent','Shelly'and'Maya'mangoes with 0.1, 0.2 or 0.4% prohydrojasmon (PDJ) …

Anthocyanins are one of the most critical components in peach fruit and are responsible for
their visual appearance and nutritional value. In this study, hot air (HA) and UV-C treatments …

The anthocyanin in 'Sensation Red Bartlett'pear skin was characterized and quantified, and
the effect of light quality on fruit color development was evaluated. Anthocyanin …

In our present study, we aimed to explore the effects of hot air and UV-C on anthocyanins
and the interaction among anthocyanin, sucrose and organic acids in peaches during …

Light conditions can cause quantitative and qualitative changes in anthocyanin. However,
little is known about the underlying mechanism of light quality-regulated anthocyanin …