Tag: Anthocyanin

New progress has been made in the molecular mechanism of anthocyanin biosynthesis in the tuber epidermis of Jerusalem artichoke in Qinghai Province
By: Date: 2022-01-26 Categories: foodtechnology Tags: ,

Recently, the Department of science and technology of Qinghai province organized experts to evaluate the results of the project”Research on molecular mechanism of anthocyanin biosynthesis in Jerusalem artichoke tuber epidermis” undertaken by the Academy of agricultural and Forestry Sciences of Qinghai University.

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The research and development discipline group of eco economic plant resources in the Qinghai Tibet Plateau has made new progress in the study of anthocyanin stability of Lycium barbarum
By: Date: 2021-12-23 Categories: foodtechnology Tags: ,

In order to maintain the stable color presentation of Lycium barbarum anthocyanins in application, the discipline group of eco economic plant resources research and development of Qinghai Tibet Plateau, Northwest Institute of Plateau Biology, Chinese Academy of Sciences explored the effect of storage temperature on the stability of Lycium barbarum anthocyanin extract powder, and analyzed the possible color changes in simulation application by improved colorimetry.

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Progress has been made in the study of anthocyanin stability of Lycium barbarum in the Northwest Plateau
By: Date: 2021-12-22 Categories: foodtechnology Tags: ,

In order to better guide the application of anthocyanins and reduce visual color difference, researchers established a color difference prediction model based on application solution, and revealed the variation law of color difference with storage time and storage temperature. This study provides a new direction for the color analysis of anthocyanins and a new perspective for the stability of anthocyanins in Lycium barbarum.

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Experts from the fruit tree Institute of the Chinese Academy of Agricultural Sciences successfully analyzed the molecular mechanism of MYB gene regulating blueberry anthocyanin synthesis
By: Date: 2021-10-11 Categories: foodtechnology Tags: ,

On September 30, 2021, the innovation team of berry fruit tree cultivation and physiology of Fruit Tree Research Institute of Chinese Academy of Agricultural Sciences published a research paper entitled”single molecular real time and illumination sequence to analyze translational regulation of flavor synthesis in blueberry” online in frontier in Plant Science (instant if:5.75), a Journal of JCR zone I, This paper analyzed the important role of MYB gene in anthocyanin accumulation in blueberry fruit

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The Agricultural College of Sichuan Agricultural University has made new progress in the study of the mechanism of color wheat selenium enrichment
By: Date: 2021-04-29 Categories: foodtechnology Tags: ,

Recently, the team of Associate Professor Pu Zhien of the College of Agriculture of Sichuan Agricultural University has explored the interaction mechanism between the trace element selenium and anthocyanins in color grain wheat,”Selenium and anthocyanins share the same transcription factors R2R3MYBandbHLHin wheat” in the internationally renowned journal Food Chemistry (Chinese Academy of Sciences 1 District TOP, IF=6.306) published online (DOI:10.1016/j.foodchem.2021.129699).

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The structure and main modification types of tomato fruit anthocyanins are analyzed
By: Date: 2020-07-24 Categories: foodtechnology Tags: ,

Recently, the functional gene innovation team of the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences analyzed the structure and main modification types of anthocyanins in tomato fruits through the study of anthocyanins in purple fruit tomatoes, and discovered 4 new types of flowers in tomato fruits. The cyanidin composition has laid a theoretical foundation for analyzing the synthesis and metabolism of anthocyanin in tomato fruit. Related research results are published online in”Food Chemistry”.

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