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Fig. 8 | BMC Plant Biology

Fig. 8

From: The effect of promoter methylation on MdMYB1 expression determines the level of anthocyanin accumulation in skins of two non-red apple cultivars

Fig. 8

Model showing the proposed molecular mechanisms underlying red/pink pigmentation in ‘Granny Smith’ and ‘Golden Delicious’ apple skins. Hypomethylation of the MdMYB1 promoter region increased the expression of MdMYB, which regulates expression of the structural genes involved in anthocyanin biosynthesis. As a result, the content of anthocyanins is greatly increased, causing the formation of red pigmentation in skins of ‘Granny Smith’ fruits. There might be other mechanisms responsible for the pink coloration of ‘Golden Delicious’ skins. Red pigmentation of ‘Granny Smith’ skins was more intense than in ‘Golden Delicious’ after bag removal. The illustration shows the treatments used in this study. Fruits of Green-skinned cultivar ‘Granny Smith’ and yellow-skinned cultivar ‘Golden Delicious’ were white in color when they were bagged, and developed red and pink pigments, respectively, after bag removal. The dashed green and red border lines indicate the mechanism of formation of pigmentation in skins of ‘Granny Smith’ and ‘Golden Delicious’, respectively. The red ball indicates -CH3 (methyl group)

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