This article focuses on the molecular and hormonal mechanisms underlying the control of
fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting …

Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits,
vegetables, and cereals. They are also recognized as important health-promoting …

Although maturity date (MD) is an essential factor affecting fresh fruit marketing and has a
pleiotropic effect on fruit taste qualities, the underlying mechanisms remain largely unclear …

Proanthocyanidins (PAs) are natural flavan-3-ol polymers that contribute protection to plants
under biotic and abiotic stress, benefits to human health, and bitterness and astringency to …

Citrus reticulata cv. Chachiensis (CRC) is an important medicinal plant, its dried mature
peels named “Guangchenpi”, has been used as a traditional Chinese medicine to treat …

Anthocyanin is a vital indicator for both fruit nutritional and commercial value. Anthocyanin
accumulation is a surprisingly complicated process mediated by multiple networks …

Abstract Background Tartary buckwheat (Fagopyrum tataricum) is a nutritionally balanced
and flavonoid-rich crop plant that has been in cultivation for 4000 years and is now grown …

Anthocyanins endowing strawberry fruit red color are regulated by the MYB-bHLH-WD40
complex. By analyzing the MYBs involved in the flavonoid biosynthesis in strawberry, we …

Introduction Postharvest textural changes in fruit are mainly divided into softening and
lignification. Loquat fruit could have severe lignification with increased firmness during …

Linalool is one of the common flavour‐related volatiles across the plant kingdom and plays
an essential role in determining consumer liking of plant foods. Although great process has …