High Temperature Induced Anthocyanin Inhibition and Active Degradation in Malus profusion
نویسندگان
چکیده
منابع مشابه
High Temperature Induced Anthocyanin Inhibition and Active Degradation in Malus profusion
The red fleshed fruits of Malus profusion represent gradual color loss during high temperature in summer, potentially due to active degradation of anthocyanin. The objective of this study was to examine both physiological and molecular evidence of anthocyanin degradation. Malus crabapple fruits were exposed to either room temperature (RT = 18 ± 2°C: 25 ± 2°C) or high temperature (HT = 33 ± 2°C:...
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ژورنال
عنوان ژورنال: Frontiers in Plant Science
سال: 2017
ISSN: 1664-462X
DOI: 10.3389/fpls.2017.01401