Claim · model-written summary
PAL levels were higher in ripe than unripe apples.
Malus domesticaNot reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher in ripe than in unripe apples”
e1“PAL levels were higher at low than at high temperatures and higher in ripe than in unripe apples”
Title
Temperature Regulation of Anthocyanin Accumulation in Apple Skin
JOHN D. FARAGHER Journal of Experimental Botany 1983. doi:10.1093/jxb/34.10.1291
Other claims from this paper (8)
- Association Field anthocyanin increase before harvest coincided with falling temperature.
- Association Field anthocyanin increase before harvest coincided with increasing fruit ethylene production.
- Observation Under continuous white light, unripe detached apples had an anthocyanin accumulation optimum at 12 °C.
- Observation Under continuous white light, ripe detached apples had an anthocyanin accumulation optimum at 16–24 °C.
- Association PAL levels were higher at low than high temperatures.
- Intervention effect Intermittent light yielded lower PAL levels than continuous light.
- Intervention effect Intermittent light yielded lower anthocyanin levels, particularly in unripe apples.
- Mechanism The authors conclude that temperature and light regulate apple skin anthocyanin through PAL activity.