From: PbLAC4-like, activated by PbMYB26, related to the degradation of anthocyanin during color fading in pear
Anthocyanin
‘Zaosu’
‘Red Zaosu’
PbLAC4-like
−0.707*
−0.587*
PbMYB10
0.663*
0.674*
PbUFGT
0.706*
0.768**