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4560771 
Journal Article 
Review 
Anthocyanin Management in Fruits by Fertilization 
Jezek, M; Zörb, C; Merkt, N; Geilfus, CM 
2018 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
66 
4 
753-764 
English 
29297687 
Anthocyanins are water-soluble vacuolar plant pigments that are mainly synthesized in epidermal layers and the flesh of fruits such as apples, cherries, grapes, and other berries. Because of their attractive red to purple coloration and their health-promoting potential, anthocyanins are significant determinants for the quality and market value of fruits and fruit-derived products. In crops, anthocyanin accumulation in leaves can be caused by nutrient deficiency which is usually ascribed to insufficient nitrogen or phosphorus fertilization. However, it is a little-known fact that the plant's nutrient status also impacts anthocyanin synthesis in fruits. Hence, strategic nutrient supply can be a powerful tool to modify the anthocyanin content and consequently the quality and market value of important agricultural commodities. Here we summarize the current knowledge of the influence of plant nutrients on anthocyanin synthesis in fruits of major global market value and discuss the underlying cellular processes that integrate nutrient signaling with fruit anthocyanin formation. It is highlighted that fertilization that is finely tuned in amount and timing has the potential to positively influence the fruit quality by regulating anthocyanin levels. We outline new approaches to enrich plant based foods with health-promoting anthocyanins. 
; anthocyanins; apples; cherries; color; crops; fertilizer application; foods; fruit quality; fruits; grapes; health promotion; leaves; market value; nitrogen; nutrient deficiencies; nutrients; phosphorus; phosphorus fertilizers; small fruits; vacuoles; water solubility; world markets/