Publications by authors named "Zuo-Quan Yang"
Article Synopsis
- Anthocyanins, which give red-fleshed kiwifruit its color, are affected by high temperatures, yet their trafficking in plants hasn't been well researched.
- A study found that temperatures above 25 °C inhibit anthocyanin accumulation in the 'Hongyang' kiwifruit by affecting gene expression related to color formation.
- Cell structure analysis revealed that high temperatures hinder the formation of anthocyanin-related structures in fruit cells, indicating that multiple mechanisms are at play in how heat impacts coloration in red-fleshed kiwifruit.
