Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10

Anthocyanin concentration is an important determinant of the colour of many fruits. In apple (Malus × domestica), centuries of breeding have produced numerous varieties in which levels of anthocyanin pigment vary widely and change in response to environmental and developmental stimuli. The apple fru...

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Detalles Bibliográficos
Autores principales: Espley, Richard V, Hellens, Roger P, Putterill, Jo, Stevenson, David E, Kutty-Amma, Sumathi, Allan, Andrew C
Formato: Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2007
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1865000/
https://www.ncbi.nlm.nih.gov/pubmed/17181777
http://dx.doi.org/10.1111/j.1365-313X.2006.02964.x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1865000/
https://www.ncbi.nlm.nih.gov/pubmed/17181777
http://dx.doi.org/10.1111/j.1365-313X.2006.02964.x

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