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The role of environmental stress in fruit pigmentation
  • Richard Espley,
  • Laura Jaakola
Richard Espley
New Zealand Institute for Plant and Food Research Ltd

Corresponding Author:[email protected]

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Laura Jaakola
UiT Norges arktiske universitet
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For many fruit crops, the colour of the fruit outwardly defines its eating quality. Fruit pigments provide reproductive advantage for the plant as well as providing protection against unfavourable environmental conditions and pathogens. For consumers these colours are considered attractive and provide many of the dietary benefits derived from fruits. In the majority of species, the main pigments are either carotenoids and/or anthocyanins. They are produced in the fruit as part of the ripening process, orchestrated by phytohormones and an ensuing transcriptional cascade, culminating in pigment biosynthesis. Whilst this is a controlled developmental process, the production of pigments is also attuned to environmental conditions such as light quantity and quality, availability of water and ambient temperature. If these factors intensify to stress levels, fruit tissues respond by increasing (or ceasing) pigment production. In many cases, if the stress is not severe, this can have a positive outcome for fruit quality. Here, we focus on the principal environmental factors (light, temperature and water) that can influence fruit colour.
01 Jun 2023Submitted to Plant, Cell & Environment
01 Jun 2023Submission Checks Completed
01 Jun 2023Assigned to Editor
03 Jun 2023Review(s) Completed, Editorial Evaluation Pending
06 Jun 2023Reviewer(s) Assigned
28 Jun 2023Editorial Decision: Revise Minor
25 Jul 20231st Revision Received
25 Jul 2023Submission Checks Completed
25 Jul 2023Assigned to Editor
29 Jul 2023Review(s) Completed, Editorial Evaluation Pending
31 Jul 2023Editorial Decision: Accept