The influence of light intensity, temperature and carbon dioxide concentration on anthocyanin content and blueing of ‘Baccara’ roses-Reference-Cited by-同舟云学术

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The influence of light intensity, temperature and carbon dioxide concentration on anthocyanin content and blueing of ‘Baccara’ roses

Published:1973-04 Issue:2 Volume:1 Page:157-164
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Biran I.,Enoch H.Z.,Zieslin N.,Halevy A.H.

Publisher

Elsevier BV

Subject

Horticulture

Reference4 articles.

1. Anthocyanins, flavones, xanthones;Blank,1958

2. Flavonoids: distribution and contribution to plant colour;Harborne,1965

3. The effect of temperature and light on colour of Rosa flowers;Shisa;Jap. Soc. hort. Sci.,1964

4. Petal blackening in ‘Baccara’ roses;Zieslin;J. Amer. Soc. hort. Sci.,1969

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1. High temperature under low light conditions suppresses anthocyanin biosynthesis in snapdragon petals associated with decreased sugar levels;Scientia Horticulturae;2021-12

2. Differential expression of anthocyanin structural genes and transcription factors determines coloration patterns in gerbera flowers;3 Biotech;2018-08-30

3. Breeding of New Ornamental Varieties:Rose;Current Science;2018-03-25

4. Transcriptional control of anthocyanin biosynthesis genes and transcription factors associated with flower coloration patterns in Gerbera hybrida;3 Biotech;2018-01

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