The molecular mechanisms whereby a spectrum of dahlias, from white to yellow to red to purple, get their colour are already well known, but the black dahlia has hitherto remained a mystery. Now, a study published in BioMed Central's open-access journal BMC Plant Biology reveals for the first time that the distinctive black-red colouring is based on an increased accumulation of anthocyanins as a result of drastically reduced concentrations of flavones.
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