New insights into the regulation of anthocyanin biosynthesis in fruits.

By L. Jaakola. Trends in Plant Science, 2013

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Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits (2017, background): “Pelargonidin gives an orange hue to flowers [8] and red to some of the fruits and berries [9].”
Naturally Occurring Anthocyanin, Structure, Functions and BiosyntheticPathway in Fruit Plants (2017, background): “Dark skin colored fruits such as certain grapevine and blueberries also contain petunidin, malvidin, delphinidin, glycosides and peonidin [26].”
Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review (2018, background): “Jaakola (2013) and Xu et al. (2015) proposed that the regulation of anthocyanin biosynthesis by low temperature and light might be through the same mechanism, as induction of anthocyanin biosynthesis at low temperature needed light.”