Litchi has diverse fruit color phenotypes, yet no research reflects the biochemical background
of this diversity. In this study, we evaluated 12 litchi cultivars for chromatic parameters and …

The red coloration of litchi fruit depends on the accumulation of anthocyanins. The
anthocyanins level in litchi fruit varies widely among cultivars, developmental stages and …

… Farhat Abbas, Hui-Cong Wang, and Yanguo Ke conceived and design the concept. Farhat
… Farhat Abbas, Dylan O'Neill Rothenberg, and Hui-Cong Wang revised and finalized the …

We analyzed a litchi cultivar that included three phenotypes for pericarp color, ranging from
green, indicating the absence of anthocyanins, to yellow, and red. Anthocyanins, chlorophylls…

Clusters of cross-winter off-season longan (Dimocarpus longan Lour) cv. Chuliang were
bagged with three types of bags: perforated translucent plastic bag (TPB), white adhesive-…

Background The fruit of litchi (Litchi chinensis) comprises a white translucent edible aril
surrounded by a pericarp. The pericarp of litchi has been the focus of studies associated with fruit …

Anthocyanin biosynthesis requires the MYB-bHLH-WD40 protein complex to activate the
late biosynthetic genes. LcMYB1 was thought to act as key regulator in anthocyanin …

Light is a key environmental factor that affects anthocyanin biosynthesis. To enhance our
understanding of the mechanisms involved in light-regulated anthocyanin biosynthesis in the …

Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the
interactions with their environment, such as attracting pollinating insects and seed dispersers …

Chlorophyll degradation and anthocyanin biosynthesis, which often occur almost synchronously
during fruit ripening, are crucial for vibrant coloration of fruits. However, the interlink …