Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

Q: What does this research mean for the field?

An elevated anthocyanic response in apples drives premature ethylene induction, which advances fruit maturity and flesh browning. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Richard V. Espley; Davin Leif; Blue Plunkett; Tony K. McGhie; Rebecca Henry-Kirk; Miriam Hall; Jason W. Johnston; M. Punter; Helen Boldingh; Simona Nardozza; Richard K. Volz; Samuel O’Donnell; Andrew C. Allan

doi:10.3389/fpls.2019.01248

October 9, 2019Frontiers in Plant ScienceOpen Access

Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

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Abstract

premature ethylene induction has implications for the breeding and storage of these more highly pigmented plant products.

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Espley et al. (2019) studied this question.

synapsesocial.com/papers/6a067300466d45c54c0255af https://doi.org/10.3389/fpls.2019.01248

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Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

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Red to Brown: An Elevated Anthocyanic Response in Apple Drives Ethylene to Advance Maturity and Fruit Flesh Browning

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