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-Reference-Cited by-同舟云学术

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

Published:2017-06-22 Issue:1 Volume:184 Page:140-154
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Karanjalker G. R.,Ravishankar K.V.,Shivashankara K.S.,Dinesh M.R.,Roy T. K.,Sudhakar Rao D. V.

Funder

Indian Council of Agricultural Research

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/article/10.1007/s12010-017-2529-x/fulltext.html

Reference61 articles.

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2. Mukherjee, S. K. (1951). Origin of mango. Indian J. Genet. Pl. Breed, 11, 49–56.

3. Steyn, W. J. (2009). Prevalence and function of anthocyanins in fruits. In K. Gould, K. Davis, & W. Chris (Eds.), Anthocyanins: Biosynthesis, functions and applications. USA: Springer Science + business Media, LLC.

4. Chunxian, C.(2015). Overview of plant pigments. -In Pigments in Fruits and Vegetables Editor: Chunxian Chen ISBN: 978–1–4939-2355-7 (Print) 978–1–4939-2356-4 (Online).

5. Wang, H., Cao, G., & Prior, R. (1997). Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry, 45, 304–309.

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