An Anthocyanin-Related Glutathione S-Transferase, MrGST1, Plays an Essential Role in Fruit Coloration in Chinese Bayberry (Morella rubra)
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DOI: 10.3389/fpls.2022.903333
Abstract: Chinese bayberry (Morella rubra) is a fruit tree economically important in China and accumulates abundant amounts of anthocyanins in fruit as it ripens. Owing to the fact that all anthocyanin containing fruit tissues in Chinese… read more here.
Keywords: morella rubra; mrgst1; fruit; chinese bayberry ... See more keywords
Genome-wide analysis of UDP-glycosyltransferase gene family and identification of members involved in flavonoid glucosylation in Chinese bayberry (Morella rubra)
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DOI: 10.3389/fpls.2022.998985
Abstract: Glycosylation was catalyzed by UDP-glycosyltransferase (UGT) and was important for enriching diversity of flavonoids. Chinese bayberry (Morella rubra) has significant nutritional and medical values because of diverse natural flavonoid glycosides. However, information of UGT gene… read more here.
Keywords: gene; gene family; udp glycosyltransferase; chinese bayberry ... See more keywords
A comparative metabolomics study of anthocyanins and taste components in Chinese bayberry (Morella rubra) with different flesh colors
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DOI: 10.7717/peerj.13466
Abstract: The Chinese bayberry (Morella rubra Sieb. et Zucc.) is grown commercially in China and other Asian countries for its flavorful and appealing fruit. Here, two bayberry varieties differing in both color and flavor, namely, BDK… read more here.
Keywords: morella rubra; metabolomics study; comparative metabolomics; chinese bayberry ... See more keywords