Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, on...

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Detalles Bibliográficos
Autores principales: Zhang, Yang, Butelli, Eugenio, De Stefano, Rosalba, Schoonbeek, Henk-jan, Magusin, Andreas, Pagliarani, Chiara, Wellner, Nikolaus, Hill, Lionel, Orzaez, Diego, Granell, Antonio, Jones, Jonathan D.G., Martin, Cathie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cell Press 2013
Materias:
Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3688073/
https://www.ncbi.nlm.nih.gov/pubmed/23707429
http://dx.doi.org/10.1016/j.cub.2013.04.072

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3688073/
https://www.ncbi.nlm.nih.gov/pubmed/23707429
http://dx.doi.org/10.1016/j.cub.2013.04.072

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