Article
Agriculture, Multidisciplinary
Joana Oliveira, Joana Azevedo, Natercia Teixeira, Paula Araujo, Victor de Freitas, Nuno Basilio, Fernando Pina
Summary: The study revisited anthocyanins co-pigmentation models with new equation allowing calculation of co-pigmentation constant. The model was successfully applied to the co-pigmentation of malvidin-3-glucoside with caffeine and pentagalloyl glucose.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Xiyun Sun, Sajad Shokri, Binhe Gao, Zihan Xu, Bin Li, Tong Zhu, Yuehua Wang, Jinyan Zhu
Summary: Co-pigmented blueberry wines have higher alcohol and titratable acidity, lower sugar content, and a darker and vivid bluish red color. The total anthocyanins content in co-pigmented samples is higher and more stable, and caffeic acid, syringic acid, or quercetin can protect the stability of certain anthocyanins.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Manjulatha Mekapogu, Oh-Keun Kwon, Hyun-Young Song, Jae-A Jung
Summary: The translation highlights the importance of continuous development and introduction of novel cultivars with improved floral attributes in the ornamental industry. It mentions the challenges of traditional and molecular breeding approaches for chrysanthemum due to its genomic complexity, heterozygosity, and limited gene pool availability. It also discusses the advancements made through genetic engineering and transgenic molecular breeding, as well as the potential of whole-genome sequences and advanced technologies for further improvement. The review emphasizes the significance of floral attributes, describes recent efforts, and explores future possibilities for enhancing ornamental traits in chrysanthemum.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Plant Sciences
Silvia Medda, Maria Teresa Sanchez-Ballesta, Irene Romero, Leonarda Dessena, Maurizio Mulas
Summary: For the myrtle species, different genotypes produce dark-blue or white berries depending on peel color, with dark-blue cultivars showing increased anthocyanin content and specific flavonoid gene expression compared to white cultivars. The transcript levels of UFGT in dark-blue cultivars corresponded with anthocyanin accumulation, while gene expression for flavonols and flavan-3-ols were modulated differently during ripening.
Article
Plant Sciences
Jiqing Peng, Xujie Dong, Chao Xue, Zhiming Liu, Fuxiang Cao
Summary: The formation of flower color in Hydrangea macrophylla is primarily associated with the anthocyanin biosynthesis pathway, while other metabolic pathways have minimal contribution to flower coloration. The regulation of transcription factors such as WER-like, MYB114, and WDR68 in inhibiting or promoting anthocyanin synthesis through the downregulation of the key gene DFR may play a crucial role in the regulatory mechanism of flower color formation.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Nitisha Sendri, Sarvpreet Singh, Bhanu Sharma, Rituraj Purohit, Pamita Bhandari
Summary: The intermolecular copigmentation between different compounds and R. arboreum anthocyanins and its isolated cyanidin-3-O-monoglycosides was studied. The addition of copigments resulted in strong hyperchromic and bathochromic shifts. The color intensity and stability of the anthocyanins were evaluated under different conditions, and it was found that narningin showed the strongest copigmentation effect, as well as high thermostability. The copigmentation effect of different compounds on cyanidin-3-O-monoglycosides was also analyzed, and it was observed that narningin displayed the best copigmentation effect on cyanidin-3-O-arabinoside.
Article
Biotechnology & Applied Microbiology
Junping Xu, Ju Young Shin, Pil Man Park, Hye Ryun An, Yae-Jin Kim, Se Jin Kim, Su Young Lee
Summary: The introduction of heterologous VtF3 ' 5 ' H and RhNHX genes into rose plants can affect the flower color by regulating the expression of anthocyanin synthesis pathway genes and internal cellular mechanisms.
PLANT CELL TISSUE AND ORGAN CULTURE
(2023)
Article
Plant Sciences
Fumi Tatsuzawa
Summary: The relationship between corolla colors and anthocyanins in five cultivars of Campanula medium May series was studied by surveying their flower colors and anthocyanin composition. A total of eleven anthocyanins and chlorogenic acid were isolated and identified from the flowers using chemical and spectroscopic methods. Two novel anthocyanins were discovered in the corollas of 'May Purple Marden' and 'May Pink' cultivars. Additionally, three anthocyanins were found for the first time in C. medium flowers. The structures, conditions, concentration, and intramolecular co-pigmentation effect of the anthocyanins may contribute to the variation in flower color in C. medium cultivars.
PHYTOCHEMISTRY LETTERS
(2023)
Article
Horticulture
Parisa Koobaz, Maliheh Fallahpour, Alireza Ghanbari, Esmaiel Chamani, Pejman Azadi, Masahiro Mii
Summary: This study examined the possibility of transient expression of the F3MODIFIER LETTER PRIME5'H gene and delphinidin accumulation in petals of commercial lily cultivars. The results showed that the largest buds and new blossomed flowers had the highest anthocyanin contents. Two cultivars, 'Brindisi' and 'Gaucho', were identified as suitable hosts for stable transformation in lily.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
(2023)
Article
Horticulture
Endre Kentelky, Zsolt Szekely-Varga, Janos Balint, Adalbert Balog
Summary: The study found that using plant growth retardants on chrysanthemums can inhibit plant growth, especially with PD treatment having a negative impact on inflorescences. Therefore, this research further confirms the feasibility of using plant growth retardants in chrysanthemum cultivation.
Article
Food Science & Technology
Zhendan Xue, Tingting Wang, Qing'an Zhang
Summary: This paper investigates the effects of ultrasound irradiation on the co-pigmentation of caffeic acid and the coloration of wine. The results show that ultrasound can significantly promote the co-pigmentation effects of caffeic acid in wine and has a continuous effect on wine coloration with prolonged storage time.
Article
Soil Science
Asha Bharti, Radha Prasanna, Gunjeet Kumar, Lata Nain, Anjul Rana, Balasubramanian Ramakrishnan, Yashbir Singh Shivay
Summary: This study compared the cultivation of Chrysanthemum variety Pusa Aditya using potting medium amended with a cyanobacterial strain with routine nursery potting medium, finding that cyanobacterial inoculation improved nitrogen availability, plant growth, flower quality, and yield.
APPLIED SOIL ECOLOGY
(2021)
Article
Plant Sciences
Malleshaiah SharathKumar, Ep Heuvelink, Leo F. M. Marcelis, Wim van Ieperen
Summary: The study showed that different components of the daylight spectrum influence various phases of photoperiodic flowering in chrysanthemum in a time-dependent manner. Smart use of LED-light could potentially lead to more efficient year-round cultivation of chrysanthemum by bypassing the short-day requirement for flowering. However, extending natural solar light during the first 11 hours of the photoperiod with either red or blue sole LED light inhibited flowering in current year-round greenhouse production.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Yueqing Li, Ruifang Gao, Jia Zhang, Yanan Wang, Peiru Kong, Keyu Lu, Adnan, Meng Liu, Feng Ao, Chunli Zhao, Li Wang, Xiang Gao
Summary: This study investigated the anthocyanin, volatile terpene, and carotenoid metabolisms in Clivia miniata flowers. The results showed that the orange or yellow color of the flowers may be attributed to the cooperation of pelargonidins and lutein, while the lack of cyanidins was due to the low expression of CmF3'H. Only two CmTPSs were functional, with CmTPS2 responsible for (+)-limonene synthesis. Furthermore, CmCCD1a and CmCCD1b were able to cleave carotenoids to generate volatile apocarotenoids.
HORTICULTURE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Takayuki Mizuno, Kohtaro Sugahara, Chie Tsutsumi, Moritoshi Iino, Satoshi Koi, Naonobu Noda, Tsukasa Iwashina
Summary: The unique green-blue color of Puya alpestris flowers is developed through the presence of anthocyanin, flavonols, flavones, and chlorophyll. The color gradient on the petals is due to high quantities of these pigment components at the tip, resulting in green-blue color at the tip and blue at the base. The blue color expression is the result of intermolecular copigmentation between anthocyanin and flavones, while the yellow color expression is attributed to the flavonols under relatively high pH conditions.