Fig. 6: Enzymatic activities and metabolome quantification related to anthocyanin degradation in muscadine berry skin. | Communications Biology

Fig. 6: Enzymatic activities and metabolome quantification related to anthocyanin degradation in muscadine berry skin.

From: A recessive mutation in muscadine grapes causes berry color-loss without influencing anthocyanin pathway

Fig. 6

Enzymatic activities of a β-glucosidase (uMP-NPG/min) and b peroxidase (U/ml) in muscadine berry skin during the development of C5 and LF genotypes. Levels of major quinones in muscadine skin, c quinic, and d chlorogenic acids (µg/g DW) during C5 and LF berry development. e A representative image for muscadine genotypes displayed green and bronze skin color at ripening. Levels of catechin (f) and quinic acid (g) (µg/g DW) at ripening for two green (A18-8-2 and B1-5-3) and two bronze (Carlos and Higgins) muscadine skin color. Bars are the mean of three biological and technical replicates (n = 9; ±SD).

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