ReviewInternational journal of molecular sciences2021
Regulatory Mechanisms of Anthocyanin Biosynthesis in Apple and Pear.
Review in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers.
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Who cites it
71 citing papers in PubMed.
- A 32-bp deletion inHorticulture research · 2026Article
- MYB17-DFR/LDOX Module Positively Regulates Cyanidin Deposition in Cinnamomum Camphora.Plant, cell & environment · 2026Article
- Advances in Physiological and Molecular Mechanisms of Heat Stress in Apple and Pear.Plants (Basel, Switzerland) · 2026Review
- Article
- A coordinated network of MYB regulators orchestrates anthocyanin biosynthesis in banana.Horticulture research · 2026Article
- Integrated Metabolome-Transcriptome Profiling Identifies JrMYB8 as a Repressor of Polyphenol Biosynthesis in Walnut (Plants (Basel, Switzerland) · 2026Article
- MdCSN5-MdIAMT module promotes anthocyanin accumulation by regulating IAA homeostasis in apple.Horticulture research · 2026Article
- Anthocyanins from fruit and vegetable waste: biosynthesis, extraction, and gut health benefits.Food chemistry: X · 2026Review
- The Anthocyanin Composition and Key Regulatory Genes Underlying the Color Variation Between Potato Tuber Bud Eyes and Periderm.Plants (Basel, Switzerland) · 2026Article
- Study on differences in flavonoid synthesis inFrontiers in plant science · 2026Article
- Metabolic profiling of red-fleshed apple and functional characterization of MdERF072 in anthocyanin biosynthesis.BMC plant biology · 2025Article
- Integrated transcriptomic and metabolomic analysis reveals regulatory mechanisms underlying coloration differences in the pericarps of two Litchi cultivars.Food chemistry. Molecular sciences · 2025Article
- Molecular Interaction of Genes Related to Anthocyanin, Lipid and Wax Biosynthesis in Apple Red-Fleshed Fruits.International journal of molecular sciences · 2025Article
- Integrated Analysis of Metabolome and Transcriptome Provides Insights into Flavonoid Biosynthesis of Pear Flesh (Foods (Basel, Switzerland) · 2025Article
- Transcriptomic and metabolomic analyses reveal novel R2R3-MYB transcription factors control anthocyanin biosynthesis in broccoli.BMC plant biology · 2025Article
- Lonicera caerulea genome reveals molecular mechanisms of freezing tolerance and anthocyanin biosynthesis.Journal of advanced research · 2025Article
- Anthocyanin Synthesis Capability of Maize Cultivars Is Associated with Their Photosynthetic Carbon Partitioning for Growth Adaptability Under Low Phosphorus.Plants (Basel, Switzerland) · 2025Article
- Effects of different hormones on the color of tree peony leaves.BMC plant biology · 2025Article
- Evaluation of pigment composition and antioxidant properties in the flesh of seven colored pummelo cultivars.Food chemistry: X · 2025Article
- Comprehensive transcriptomics and metabolomics reveal the coloring mechanism of purple Camellia tachangensis.BMC plant biology · 2025Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Anthocyanins contribute to the quality and flavour of fruits. They are produced through the phenylpropanoid pathway, which is regulated by specific key genes that have been identified in many species. The dominant anthocyanin forms are reversibly transformed at different pH states, thus forming different colours in aqueous solutions. In plants, anthocyanins are controlled by specific factors of the biosynthetic pathway: light, temperature, phytohormones and transcription factors. Although great progress in research on anthocyanin structures and the regulation of anthocyanin biosynthesis has been made, the molecular regulatory mechanisms of anthocyanin biosynthesis in different plants remain less clear. In addition, the co-regulation of anthocyanin biosynthesis is poorly understood. In this review, we summarise previous findings on anthocyanin biosynthesis, including the biochemical and biological features of anthocyanins; differences in anthocyanin biosynthesis among fruit species, i.e., apple, red pear, and the model plant
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