A recent study has revealed that the accumulation of anthocyanin in plant tissue is affected by both internal and external stimuli. Anthocyanins are pigments responsible for the red, purple, and blue hues in many fruits, flowers, and vegetables.

The research team found that the accumulation of anthocyanins was affected by both genetic and environmental factors. For example, plants grown in colder temperatures had higher levels of anthocyanins than those grown in warmer temperatures. Additionally, the researchers discovered that plants with certain genetic mutations had an increased accumulation of anthocyanins compared to their non-mutated counterparts.

These findings suggest that the accumulation of anthocyanins can be influenced by both internal and external stimuli, and that manipulating these factors could help increase the nutritional value of fruits and vegetables.

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source: Phys.org