The effect of fruit bagging on the color, phenolic compounds and expression of the anthocyanin biosynthetic and regulatory genes on the 'Granny Smith' apples

European Food Research and Technology

Volumn 237, Issue 6, 2013, Pages 875-885

  Wang, Lixin ^a   Zhang, Xiaojun ^a   Liu, Yulian ^a   Shi, Xingyun ^a   Wang, Yajie ^a   Zhang, Chuanfeng ^a   Zhao, Zhengyang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Anthocyanins; Apple; Bagging treatment; Gene expression; Phenolic compounds

Indexed keywords

ANTHOCYANIN ACCUMULATION; APPLE; BAGGING TREATMENT; GROWING CONDITIONS; PHENOLIC COMPOUNDS; POTENTIAL ABILITY; TOTAL ANTHOCYANIN CONTENTS; TRANSCRIPTION LEVEL;

BIOSYNTHESIS; FRUITS; GENE EXPRESSION; GENES; TRANSCRIPTION;

ANTHOCYANINS;

MALUS X DOMESTICA;

EID: 84888072617     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2055-1     Document Type: Article

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