Anthocyanin biosynthetic genes are coordinately expressed during red coloration in apple skin

By C. Honda, N. Kotoda, M. Wada, S. Kondo, S. Kobayashi, J. Soejima, Zilian Zhang, T. Tsuda, T. Moriguchi. 2002

310 citations recorded by the source corpus.

Subfields: Biochemistry, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/9a8a2540a04ceb7421b9c11ae9b14453431347a1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Sumathi Kutty-Amma
2. A. Allan
3. R. Hellens
4. D. Stevenson
5. R. Espley
6. J. Putterill

In Molecular Biology

1. K. Kenis
2. Johan Keulemans
3. M. Davey
4. A. Allan
5. R. Espley
6. J. Bogs
7. Z. Singh
8. R. Hellens

In Plant Science

1. M. Davey
2. K. Kenis
3. Johan Keulemans
4. A. Allan
5. Sumathi Kutty-Amma
6. Z. Singh
7. R. Hellens
8. C. Honda

Citations in the corpus

• Endogenous Ethylene and Color Development in the Skin of 'Pink Lady' Apple (2007, background): “Recently, Honda et al. (2002) suggested that anthocyanin accumulation in apple skin was the result of the coordinated expression of five genes of the flavonoid pathway during fruit development.”
• Identification and stability of QTLs for fruit quality traits in apple (2008, background): “It is known of course that apple fruit quality is closely linked to pre-harvest environmental conditions, with perhaps the most obvious link being the requirement for ultraviolet light and low temperatures to induce fruit anthocyanin synthesis and red skin colouration (Honda et al. 2002; Merzlyak et”
• Flavonoid genes of pear (Pyrus communis) (2007, methodology): “Table 2 Apple (Malus) basic sequence information (Davies 1993; Honda et al. 2002; Kim et al. 2003; Takos et al. 2006) used for pear (Pyrus) flavonoid cDNA cloning, derived primer sequences and annealing temperatures (Tann) finally used for obtaining the Pyrus cDNAs”
• Anthocyanin Biosynthesis in Apple Fruit (2018, background): “Honda et al. (2002) reported that the expression of the structural genes underlying anthocyanin biosynthesis, including CHS, flavanone 3-hydroxylase (F3H), DFR, anthocyanidin synthase (ANS), and UFGT, was upregulated concomitant with increased anthocyanin accumulation in the skin of the ‘Jonathan’…”
• Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10 (2007, background): “The enzymes operating in this biosynthetic pathway in apple have been well characterized (Honda et al., 2002; Kim et al., 2003).”
• Four specific isogenes of the anthocyanin metabolic pathway are systematically co-expressed with the red colour of grape berries (2006, background): “In apple [14,15], five genes involved in anthocyanin biosynthesis are coordinately expressed and correlated with anthocyanin concentration.”
• Effects of fruit bagging on coloring and related physiology, and qualities of red Chinese sand pears during fruit maturation (2009, background): “There are two peaks of anthocyanin biosynthesis in apple fruit, one occurs in young fruitlets and the other in ripening fruit (Saure, 1990; Honda et al., 2002).”
• Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples1 (2006, background): “This result is in agreement with the enzyme activity data of Lister et al. (1996) and gene transcription data of Honda et al. (2002) and Kondo et al. (2002) that indicated multiple anthocyanin pathway steps were deficient in the fruit skin of non-red skin cultivars.”