Proanthocyanidins Delay Fruit Coloring and Softening by Repressing Related Gene Expression during Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) Ripening

Proanthocyanidins Delay Fruit Coloring and Softening by Repressing Related Gene Expression during Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) Ripening

Proanthocyanidins (PAs), also known as condensed tannins, are widespread throughout the plant kingdom, presenting diverse biological and biochemical activities. Being one of the most abundant groups of natural polyphenolic antioxidant, PAs are applied to improve plant tolerance to (a)biotic stresses...

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Bibliographic Details
Main Authors: Yuanxiu Lin, Chunyan Wang, Shuaipeng Cao, Ziqing Sun, Yunting Zhang, Mengyao Li, Wen He, Yan Wang, Qing Chen, Yong Zhang, Xiaorong Wang, Ya Luo, Haoru Tang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:International Journal of Molecular Sciences
Subjects:
strawberry
proanthocyanidins
softening
ripening
firmness
anthocyanins
Online Access:https://www.mdpi.com/1422-0067/24/4/3139

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https://www.mdpi.com/1422-0067/24/4/3139

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