1-Methylcyclopropene counteracts ethylene inhibition of anthocyanin accumulation in peach skin after harvest

Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit

(2020) J. Tang et al.   Quality Assurance and Safety of Crops & Foods

1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses

(2019) Hongfang Cai et al.   FOOD RESEARCH INTERNATIONAL

Ethylene mediates repression of anthocyanin accumulation in black rice pericarps in the absence of light

(2019) Dhananjay Kumar et al.   JOURNAL OF PLANT PHYSIOLOGY

The R2R3-MYB transcription factor MdMYB24-like is involved in methyl jasmonate-induced anthocyanin biosynthesis in apple

(2019) Yicheng Wang et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Ethylene mediates the branching of the jasmonate‐induced flavonoid biosynthesis pathway by suppressing anthocyanin biosynthesis in red Chinese pear fruits

(2019) Junbei Ni et al.   PLANT BIOTECHNOLOGY JOURNAL

Effects of 1-methylcyclopropene (1-MCP) on the expression of genes involved in the chlorophyll degradation pathway of apple fruit during storage

(2019) Jingyi Lv et al.   FOOD CHEMISTRY

1-Methylcyclopropene Treatment on Phenolics and the Antioxidant System in Postharvest Peach Combined with the Liquid Chromatography/Mass Spectrometry Technique

(2018) Xiaoqin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exogenous Applications of Brassinosteroids Improve Color of Red Table Grape (Vitis vinifera L. Cv. “Redglobe”) Berries

(2018) Alexis E. Vergara et al.   Frontiers in Plant Science

Auxin regulates anthocyanin biosynthesis through the Aux/IAA–ARF signaling pathway in apple

(2018) Yi-cheng Wang et al.   Horticulture Research

Ethylene response factors Pp4ERF24 and Pp12ERF96 regulate blue light-induced anthocyanin biosynthesis in ‘Red Zaosu’ pear fruits by interacting with MYB114

(2018) Junbei Ni et al.   PLANT MOLECULAR BIOLOGY

Effect of bagging duration on peach fruit peel color and key protein changes based on iTRAQ quantitation

(2018) Huijuan Zhou et al.   SCIENTIA HORTICULTURAE

Map-based cloning of the pear gene MYB114 identifies an interaction with other transcription factors to coordinately regulate fruit anthocyanin biosynthesis

(2017) Gaifang Yao et al.   PLANT JOURNAL

Response of miR156-SPL Module during the Red Peel Coloration of Bagging-Treated Chinese Sand Pear (Pyrus pyrifolia Nakai)

(2017) Minjie Qian et al.   Frontiers in Physiology

Phenolic contents and bioactive potential of peach fruit extracts

(2016) Abderrahmane Mokrani et al.   FOOD CHEMISTRY

Antioxidant property and their free, soluble conjugate and insoluble-bound phenolic contents in selected beans

(2016) Yu-Kun Wang et al.   Journal of Functional Foods

The crucial role of PpMYB10.1 in anthocyanin accumulation in peach and relationships between its allelic type and skin color phenotype

(2015) Pham Anh Tuan et al.   BMC PLANT BIOLOGY

Molecular Characterization of Ethylene-Regulated Anthocyanin Biosynthesis in Plums During Fruit Ripening

(2015) Yudou Cheng et al.   PLANT MOLECULAR BIOLOGY REPORTER

Improved peach peel color development by fruit bagging. Enhanced expression of anthocyanin biosynthetic and regulatory genes using white non-woven polypropylene as replacement for yellow paper

(2015) Tao Liu et al.   SCIENTIA HORTICULTURAE

Regulation of anthocyanin biosynthesis in peach fruits

(2014) Md. Abdur Rahim et al.   PLANTA

Transcriptional regulation of flavonoid biosynthesis in nectarine (Prunus persica) by a set of R2R3 MYB transcription factors

(2013) Daniela Ravaglia et al.   BMC PLANT BIOLOGY

The effect of fruit bagging on the color, phenolic compounds and expression of the anthocyanin biosynthetic and regulatory genes on the ‘Granny Smith’ apples

(2013) Lixin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New insights into the regulation of anthocyanin biosynthesis in fruits

(2013) Laura Jaakola   TRENDS IN PLANT SCIENCE

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Anthocyanin biosynthesis in pears is regulated by a R2R3-MYB transcription factor PyMYB10

(2010) Shouqian Feng et al.   PLANTA

Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit

(2009) Daniel J. Comeskey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation

(2008) C. Andreotti et al.   ANNALS OF APPLIED BIOLOGY