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Article

Anthocyanins double the shelf life of tomatoes by delaying overripening and reducing susceptibility to gray mold.

Current biology : CB - 17 Jun 2013

Zhang Yang, Butelli Eugenio, De Stefano Rosalba, Schoonbeek Henk-Jan, Magusin Andreas, Pagliarani Chiara, Wellner Nikolaus, Hill Lionel, Orzaez Diego, Granell Antonio, Jones Jonathan D G, Martin Cathie

Abstract excerpt

Shelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea,...

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Source

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Identifiers

PMID: 23707429
DOI: 10.1016/j.cub.2013.04.072
PMCID: PMC3688073

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-23707429-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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