Expression analysis of anthocyanin biosynthetic genes in apple skin: Effect of UV-B and temperature

By B. Ubi, C. Honda, H. Bessho, S. Kondo, M. Wada, S. Kobayashi, T. Moriguchi. 2006

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The bHLH transcription factor MdbHLH3 promotes anthocyanin accumulation and fruit colouration in response to low temperature in apples. (2012, background): “…that red organ colouration is more prominent in cooler, temperate regions and seasons indicates that there is a temperature-specific effect on anthocyanin biosynthesis in plants (Ubi et al. 2006; Lin-Wang et al. 2011), which increases concerns about the effect of ongoing climateCorrespondence: Y-J.”
Naturally Occurring Anthocyanin, Structure, Functions and BiosyntheticPathway in Fruit Plants (2017, background): “Several studies, have identified the expression of the CHS in tissue was passively linked with fruit coloring as demonstrated in grape [71], apple [73], bilberry [24], citrus [75], pear [8] etc.; and was up-regulated by low temperature [4,52], light [50], and UV-B [51], and was unchanged or inhibite”
Sugars induce anthocyanin accumulation and flavanone 3-hydroxylase expression in grape berries (2009, methodology): “Total anthocyanin concentration was measured according to the method of Ubi et al. (2006) with slight modification.”
Anthocyanin Biosynthesis in Apple Fruit (2018, background): “Ubi et al. (2006) showed that a simultaneous treatment with light irradiation in the UV-B region (wavelength from 280 to 320 nm) and low temperature (17°C) for 5 days enhanced anthocyanin accumulation and the expression of biosynthetic genes in the skin of bagged apple fruits [‘American Summer…”