Temperature, light, and water supply have an influence on the degree and the duration of fall color. Low temperatures above freezing will favor anthocyanin formation producing bright reds in maples.

Blue plants get their color from anthocyanins, which absorb warm colors and reflect cool ones back. Blue flowers, fruits, and plants are rare in nature due to anthocyanin pigments that trick the ...

A recent study has revealed the molecular mechanisms behind the temperature-dependent and tissue-specific accumulation of anthocyanins in peach fruits.

This discovery demonstrates how LvBBX24, a light-induced transcription factor, promotes anthocyanin production, while LvbZIP44 ensures color stability even in the absence of light. The study ...

One explanation for this paradox is that differences in pigmentation across species can arise through changes in gene expression, and indeed, regulatory differences have been implicated in many flower ...

An antioxidant found in fruit, flowers and even wine could counteract some of the potentially harmful effects of ...

Acid-base indicators change color depending on whether they are in acids or bases. Red cabbage leaves contain a substance called anthocyanin that changes color depending on whether mixed with an acid ...

Controlling the resulting color of this chemical compound when heat is applied comes down to one factor: pH. By adjusting the pH level of your anthocyanin-rich ingredients, you can not only temper ...

A recent study has unveiled the roles of two transcription factors, LvBBX24 and LvbZIP44, in regulating anthocyanin ...