SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits-Reference-Cited by-同舟云学术

SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits

Published:2019-02-01 Issue:1 Volume:6 Page:
ISSN:2052-7276
Container-title:Horticulture Research
language:en
Short-container-title:Hortic Res

Author:

Jian Wei,Cao Haohao,Yuan Shu^ORCID,Liu Yudong,Lu Juanfang,Lu Wang,Li Ning,Wang Jianhui,Zou Jian,Tang Ning,Xu Chan,Cheng Yulin,Gao Yanqiang,Xi Wanpeng,Bouzayen Mondher,Li Zhengguo

Publisher

Oxford University Press (OUP)

Subject

Horticulture,Plant Science,Genetics,Biochemistry,Biotechnology

Link

http://www.nature.com/articles/s41438-018-0098-y.pdf

Reference50 articles.

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2. Yokozawa, T. et al. Study on the inhibitory effect of tannins and flavonoids against the 1,1-diphenyl-2 picrylhydrazyl radical. Biochem. Pharmacol. 56, 213–222 (1998).

3. Butelli, E. et al. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors. Nat. Biotech. 26, 1301–1308 (2008).

4. Winkel-Shirley, B. Flavonoid biosynthesis. A colorful model for genetics, biochemistry, cell biology, and biotechnology. Plant Physiol. 126, 485–493 (2001).

5. Solfanelli, C., Poggi, A., Loreti, E., Alpi, A. & Perata, P. Sucrose-Specific Induction of the Anthocyanin Biosynthetic Pathway in Arabidopsis. Plant Physiol. 140, 637–646 (2006).

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