This article focuses on the molecular and hormonal mechanisms underlying the control of
fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting …

Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits,
vegetables, and cereals. They are also recognized as important health-promoting …

Abstract Background Tartary buckwheat (Fagopyrum tataricum) is a nutritionally balanced
and flavonoid-rich crop plant that has been in cultivation for 4000 years and is now grown …

Proanthocyanidins (PAs) are natural flavan-3-ol polymers that contribute protection to plants
under biotic and abiotic stress, benefits to human health, and bitterness and astringency to …

Although maturity date (MD) is an essential factor affecting fresh fruit marketing and has a
pleiotropic effect on fruit taste qualities, the underlying mechanisms remain largely unclear …

Introduction Postharvest textural changes in fruit are mainly divided into softening and
lignification. Loquat fruit could have severe lignification with increased firmness during …

Anthocyanin is a vital indicator for both fruit nutritional and commercial value. Anthocyanin
accumulation is a surprisingly complicated process mediated by multiple networks …

Flavonoids are a biochemically diverse group of specialized metabolites in plants that are
derived from phenylalanine. While the biosynthesis of the flavonoid aglycone is highly …

Anthocyanins endowing strawberry fruit red color are regulated by the MYB-bHLH-WD40
complex. By analyzing the MYBs involved in the flavonoid biosynthesis in strawberry, we …

Flower color is the decisive factor that affects the commercial value of ornamental flowers.
Therefore, it is important to study the regulation of flower color formation in lily to discover the …