Unveiling the molecular mechanism involving anthocyanins in pineapple peel discoloration during fruit maturation

被引：0
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作者：
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province, Haikou [1 ]
571101, China
不详 [2 ]
510642, China
机构：
来源：
Food Chem. |
关键词：
Engineering Village;
D O I：
135482
中图分类号：
学科分类号：
摘要：
Aesthetic value - Color transition - Cyanidin - Flavonoid - Flavonoid biosynthesis - Fruit maturation - HOX - MYB - Peel color transition - Phytohormone-signaling
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