【摘 要】
：
Fruit pigmentation is,in the main,determined by concentration and distribution of chlorophyll,carotenoid,and anthocyanin.Anthocyanin biosynthesis is control
【机 构】
：
Plant&FoodResearch,MtAlbertResearchCentre,PrivateBag92169,Auckland,NewZealandPlant&FoodResearch,Palm
【出 处】
：
2011 International Workshop on Biology of Fruit Quality (首届果
论文部分内容阅读
Fruit pigmentation is,in the main,determined by concentration and distribution of chlorophyll,carotenoid,and anthocyanin.Anthocyanin biosynthesis is controlled by a distinct group of R2R3 MYB transcription factors.In apple,MYB genes have been isolated that activate fruit skin (MYB1/MYBA),fruit flesh and foliage anthocyanic colour (MYBI0,MYBll0).We have isolated MYB transcription factors,with high sequence identity to these genes,from all the commercially important Rosaceous species (eg.apples,pears,plums,peaches,raspberries,rose,strawberry).
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