Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10

@article{Espley2007RedCI,
  title={Red colouration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10},
  author={Richard V. Espley and Roger P Hellens and Joanna J. Putterill and David E. Stevenson and Sumathi Kutty-Amma and Andrew C. Allan},
  journal={The Plant Journal },
  year={2007},
  volume={49},
  pages={414 - 427}
}
Anthocyanin concentration is an important determinant of the colour of many fruits. In apple (Malus x domestica), centuries of breeding have produced numerous varieties in which levels of anthocyanin pigment vary widely and change in response to environmental and developmental stimuli. The apple fruit cortex is usually colourless, although germplasm does exist where the cortex is highly pigmented due to the accumulation of either anthocyanins or carotenoids. From studies in a diverse array of… CONTINUE READING
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