PRJNA533973
'Bluecrop' Highbush Blueberry Fruits during Ripening
Highbush blueberry (Vaccinium corymbosum) fruits accumulate high levels of anthocyanins during ripening, which might be controlled by abscisic acid (ABA), a signaling molecule in non-climacteric fruits. For an integrated view of the ripening process from ABA to anthocyanin biosyntheses, we analyzed the transcriptomes of 'Bluecrop' highbush blueberry fruits using RNA-Seq at three ripening stages, categorized based on fruit skin coloration: pale green at ca. 30 days after full bloom (DAFB), reddish purple at ca. 40 DAFB, and dark purple at ca. 50 DAFB.