title: Purple tomatoes: longer lasting, less disease, and better for you.
abstract: A new study demonstrates that tomato fruits engineered for high anthocyanin accumulation have extended shelf life and are less susceptible to a fungal pathogen. These phenotypes are related to the increased antioxidant capacity of the fruits and shed light on the role of oxidative processes in the later stages of fruit ripening.
authors.affiliation: Horticultural Sciences, P.O. Box 110690, University of Florida, Gainesville, FL 32611-0690, USA. hjklee@ufl.edu
authors.forename: Harry J
authors.initials: HJ
authors.lastname: Klee
mesh_terms: D000872:Anthocyanins / Q000378:metabolism*; D020171:Botrytis; D061353:Food Storage; D018551:Solanum lycopersicum / Q000254:growth & development* / Q000382:microbiology*; D010935:Plant Diseases / Q000382:microbiology*
chemical_list: D000872:Anthocyanins