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Anthocyanin Management in Fruits by Fertilization

Anthocyanins are water-soluble vacuolar plant pigments that are mainly synthesized in epidermal layers and the flesh of fruits such as apples, cherries, grapes, and other berries. Because of their attractive red to purple coloration and their health-promoting potential, anthocyanins are significant determinants for the quality and market value of fruits and fruit-derived products. In crops, anthocyanin accumulation in leaves can be caused by nutrient deficiency which is usually ascribed to insufficient nitrogen or phosphorus fertilization. However, it is a little-known fact that the plant’s nutrient status also impacts anthocyanin synthesis in fruits. Hence, strategic nutrient supply can be a powerful tool to modify the anthocyanin content and consequently the quality and market value of important agricultural commodities. Here we summarize the current knowledge of the influence of plant nutrients on anthocyanin synthesis in fruits of major global market value and discuss the underlying cellular processes...

Autoren:   Mareike Jezek; Christian Zörb; Nikolaus Merkt; Christoph-Martin Geilfus
Journal:   Journal of Agricultural and Food Chemistry
Jahrgang:   2018
DOI:   10.1021/acs.jafc.7b03813
Erscheinungsdatum:   19.01.2018
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