ArticleApplied biochemistry and biotechnology2018
A Study on the Expression of Genes Involved in Carotenoids and Anthocyanins During Ripening in Fruit Peel of Green, Yellow, and Red Colored Mango Cultivars.
Article in Applied biochemistry and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 73 citations in OpenAlex.
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- Physicochemical and Antioxidant Properties of Anacardium humile A. St.-Hil, an Underexploited Fruit from the Brazilian Cerrado.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Ascorbate peroxidase in fruits and modulation of its activity by reactive species.Journal of experimental botany · 2024Review
- Integrated transcriptome and metabolome analysis reveals anthocyanin biosynthesis mechanisms in pepper (Capsicum annuum L.) leaves under continuous blue light irradiation.BMC plant biology · 2024Article
- Morin Treatment Delays the Ripening and Senescence of Postharvest Mango Fruits.Foods (Basel, Switzerland) · 2023Article
- Article
- Comparative transcriptome analysis ofPeerJ · 2022Article
- Integrated Metabolome and Transcriptome Analysis of Fruit Flavor and Carotenoids Biosynthesis Differences Between Mature-Green and Tree-Ripe of cv. "Golden Phoenix" Mangoes (Frontiers in plant science · 2022Article
- Exogenous Ethylene Promotes Peel Color Transformation by Regulating the Degradation of Chlorophyll and Synthesis of Anthocyanin in Postharvest Mango Fruit.Frontiers in nutrition · 2022Article
- Genomic Approaches for Improvement of Tropical Fruits: Fruit Quality, Shelf Life and Nutrient Content.Genes · 2021Review
- Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of 'Wonderful' Pomegranate Peel Extracts at Three Different Harvest Maturities.Antioxidants (Basel, Switzerland) · 2021Article
- Study on the differences of gene expression between pear and apple wild cultivation materials based on RNA-seq technique.BMC plant biology · 2021Article
- Molecular characterization ofJournal of genetics · 2019Article
- Biochemical and Functional Characterization of Anthocyanidin Reductase (ANR) fromMolecules (Basel, Switzerland) · 2018Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mango (Mangiferaindica L.) fruits are generally classified based on peel color into green, yellow, and red types. Mango peel turns from green to yellow or red or retain green colors during ripening. The carotenoids and anthocyanins are the important pigments responsible for the colors of fruits. In the present study, peels of different colored cultivars at three ripening stages were characterized for pigments, colors, and gene expression analysis. The yellow colored cultivar "Arka Anmol" showed higher carotenoid content, wherein β-carotene followed by violaxanthin were the major carotenoid compounds that increased during ripening. The red colored cultivars were characterized with higher anthocyanins with cyanidin-3-O-monoglucosides and peonidin-3-O-glucosides as the major anthocyanins. The gene expression analysis by qRT-PCR showed the higher expression of carotenoid biosynthetic genes viz. lycopene-β-cyclase and violaxanthin-de-epoxidase in yellow colored cv. Arka Anmol, and the expression was found to increase during ripening. However, in red colored cv. "Janardhan Pasand," there is increased regulation of all anthocyanin biosynthetic genes including transcription factors MYB and basic helix loop. This indicated the regulation of the anthocyanins by these genes in red mango peel. The results showed that the accumulation pattern of particular pigments and higher expression of specific biosynthetic genes in mango peel impart different colors.
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