These authors contributed equally to this work.
Version of Record online: 18 SEP 2013
© 2013 The Authors. New Phytologist © 2013 New Phytologist Trust
Volume 200, Issue 3, pages 650–655, November 2013
How to Cite
Bassolino, L., Zhang, Y., Schoonbeek, H.-j., Kiferle, C., Perata, P. and Martin, C. (2013), Accumulation of anthocyanins in tomato skin extends shelf life. New Phytologist, 200: 650–655. doi: 10.1111/nph.12524
- Issue online: 11 OCT 2013
- Version of Record online: 18 SEP 2013
- Manuscript Accepted: 21 AUG 2013
- Manuscript Received: 1 JUL 2013
- John Innes Foundation
- Biological and Biotechnological Science Research Council (BBSRC)
- Institute Strategic Program Understanding and Exploiting Plant and Microbial Secondary Metabolism. Grant Number: BB/J004596/1
- BBSRC. Grant Number: BB/G042960/1
- COST ACTION. Grant Number: FA1106
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Fig. S1 High light induces anthocyanin accumulation in the skin of Aft/Aft atv/atv fruit.
Fig. S2 Seeds of Aft/Aft atv/atv fruit accumulate anthocyanins.
Fig. S3 Delayed over-ripening is directly associated with anthocyanin production.
Fig. S4 Both Aft/Aft atv/atv and PRD fruit predominantly accumulate anthocyanins in the skin.