Anthocyanins double the shelf life of tomatoes by delaying overripening and reducing susceptibility to gray mold

Current Biology

Volumn 23, Issue 12, 2013, Pages 1094-1100

  Zhang, Yang ^a   Butelli, Eugenio ^a   De Stefano, Rosalba ^b   Schoonbeek, Henk Jan ^a   Magusin, Andreas ^a   Pagliarani, Chiara ^c   Wellner, Nikolaus ^d   Hill, Lionel ^a   Orzaez, Diego ^e   Granell, Antonio ^e   Jones, Jonathan D G ^f   Martin, Cathie ^a  

^a JOHN INNES CENTRE   (United Kingdom)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITY OF TURIN   (Italy)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^e UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^f SAINSBURY LABORATORY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL DEHYDROGENASE; ANTHOCYANIN; ANTIOXIDANT; DIHYDROFLAVANOL 4 REDUCTASE; DIHYDROFLAVANOL 4-REDUCTASE; MALONALDEHYDE; REACTIVE OXYGEN METABOLITE; VEGETABLE PROTEIN;

ARTICLE; BIOSYNTHESIS; BOTRYTIS; FOOD STORAGE; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; OXIDATIVE STRESS; PLANT DISEASE; TOMATO; TRANSGENIC PLANT;

ALCOHOL OXIDOREDUCTASES; ANTHOCYANINS; ANTIOXIDANTS; BOTRYTIS; FOOD STORAGE; GENOTYPE; LYCOPERSICON ESCULENTUM; MALONDIALDEHYDE; OXIDATIVE STRESS; PLANT DISEASES; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; REACTIVE OXYGEN SPECIES;

BOTRYOTINIA FUCKELIANA; BOTRYTIS; LYCOPERSICON ESCULENTUM;

EID: 84879320151     PISSN: 09609822     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cub.2013.04.072     Document Type: Article

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