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- Zhao, Jie-Tang, et al. Show all 8 Authors
- BMC plant biology 2019 v.19 no.1 pp. 62
- Litchi chinensis; acidification; anthocyanins; aril; biosynthesis; color; corolla; flavor compounds; gene expression regulation; gene overexpression; genetically modified organisms; leaves; malic acid; pH; pericarp; structural genes; tissues; tobacco; transcription factors; transcriptome
- ... BACKGROUND: Maturation of litchi (Litchi chinensis) fruit is characterized by dramatic changes in pigments in the pericarp and flavor compounds in the aril. Among them, the biosynthesis of anthocyanins is most noticeable. Previous studies showed that LcMYB1 and LcbHLH transcription factors participated in regulating the anthocyanin biosynthesis in litchi. However, the roles of other MYB factors re ...