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A new study has deciphered the DNA code which provides apple with its trademark red colour. According to scientist, this breakthrough study is helpful to develop new varieties of apples.
This work from Richard Espley of the University of Auckland's (U-A) actually is a part of the research which is being conducted on anthocyanins. These are pigments which are produced by the plants, which have the ability to give the fruits the colours ranging between red through to purple and blue.
Anthocyanins are powerful antioxidants which make them good fro health. These attributes have seen scientists around the world focusing on their potential for crop improvement.
The red-fleshed apples grow wild in Central Asia have an unpleasant taste. The research is aimed at combining the health and aesthetic benefits of red flesh with the taste of the white-fleshed ones.
Espley's research will accelerate the development process and the final product will be a premium apple variety with significant economic potential for apple growers.
