Protein Responsible for Strawberry’s Signature Red Color Identified

Scientists from the University of Cordoba in Spain identified transcription factor protein FaMYB123 as a key component in controlling the production of strawberry's red color. It interacts with another factor protein, FabHLH3, which contributes to the increased production of anthocyanins during the fruit's ripening stage.

The scientists have long been studying the genetic regulation of strawberry ripening. This led them to the identification of FaMYB123, and further investigation led them to creating a transgenic strawberry plant that repressed its expression. They found that without FaMYB123, the strawberry did not exhibit the color red. These results provide researchers and breeders with new knowledge about controlling the ripening of strawberries, which can be used as a tool in genetic research and plant breeding programs.

The strawberry's red color is a trait that is sought after by consumers, along with aroma, flavor, and texture. It also attracts insects that disperse seeds which favors subsequent growth of future plants. These are what makes the redness of strawberries more valuable to humans and the environment.

Read the full study in The Plant Journal and the report by Mirage News to know more.