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Characterization of a novel litchi R2R3-MYB transcription factor that involves in anthocyanin biosynthesis and tissue acidification

BACKGROUND: Maturation of litchi (Litchi chinensis) fruit is characterized by dramatic changes in pigments in the pericarp and flavor compounds in the aril. Among them, the biosynthesis of anthocyanins is most noticeable. Previous studies showed that LcMYB1 and LcbHLH transcription factors participa...

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Detalles Bibliográficos
Autores principales:	Lai, Biao, Du, Li-Na, Hu, Bing, Wang, Dan, Huang, Xu-Ming, Zhao, Jie-Tang, Wang, Hui-Cong, Hu, Gui-bing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2019
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6367832/ https://www.ncbi.nlm.nih.gov/pubmed/30732564 http://dx.doi.org/10.1186/s12870-019-1658-5

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