Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold
Highlights
•Anthocyanin accumulation doubles the postharvest storage time of tomato fruit
•Anthocyanin enrichment reduces susceptibility of tomato fruit to Botrytis cinerea
•Longer shelf life is associated with high hydrophilic antioxidant capacity of fruit
•Anthocyanins perturb the dynamics of the ROS burst during infection by B. cinerea
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Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin
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