Short cold storage enhances the anthocyanin contents and level of transcripts related to their biosynthesis in blood oranges

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 476-481

  Crifò, Tiziana ^a   Petrone, Goffredo ^a   Lo Cicero, Luca ^a   Lo Piero, Angela Roberta ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

anthocyanin; blood orange; Citrus sinensis; cold storage; NAC transcription factor

Indexed keywords

ANTHOCYANIN BIOSYNTHESIS; ANTHOCYANIN CONTENT; BIOSYNTHESIS PATHWAYS; BLOOD ORANGE; BLOOD ORANGES; CANDIDATE GENES; CITRUS SINENSIS; COLD EXPOSURE; HEALTH BENEFITS; LOW TEMPERATURES; NAC DOMAIN PROTEINS; STRUCTURAL GENE;

ANTHOCYANINS; BIOCHEMISTRY; BIOSYNTHESIS; BLOOD; COLD STORAGE; GENE ENCODING; TRANSCRIPTION; TRANSCRIPTION FACTORS;

FRUITS;

ANTHOCYANIN; VEGETABLE PROTEIN;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; COLD; EVALUATION; FOOD STORAGE; FRUIT; GENE EXPRESSION REGULATION; GENETICS; METABOLISM; METHODOLOGY; SWEET ORANGE;

ANTHOCYANINS; CITRUS SINENSIS; COLD TEMPERATURE; FOOD STORAGE; FRUIT; GENE EXPRESSION REGULATION, PLANT; PLANT PROTEINS;

CITRUS SINENSIS;

EID: 84855811232     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203891e     Document Type: Article

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