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Purple pepper – Mechanisms of anthocyanin metabolism during bell pepper fruit ripening.
Liu, Ying
(PI)
Bovy, Arnaud
(CoI)
Marcelis, Leo
(CoI)
Schouten, Rob
(CoI)
Visser, Richard
(CoI)
Liu, Ying
(PhD candidate)
Marcelis, Leo
(Promotor)
Visser, Richard
(Promotor)
Bovy, Arnaud
(Co-promotor)
Schouten, Rob
(Co-promotor)
Horticulture & Product Physiology
Plant Breeding
PE&RC
Department of Plant Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/10/16
→
15/12/21
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Anthocyanin
Biochemistry, Genetics and Molecular Biology
100%
Anthocyanins Biosynthesis
Biochemistry, Genetics and Molecular Biology
27%
Repressor
Biochemistry, Genetics and Molecular Biology
19%
Fruit Ripening
Biochemistry, Genetics and Molecular Biology
13%
Anabolism
Biochemistry, Genetics and Molecular Biology
11%
Genetics
Biochemistry, Genetics and Molecular Biology
11%
Developmental Stage
Biochemistry, Genetics and Molecular Biology
8%
Fruit Development
Biochemistry, Genetics and Molecular Biology
8%
Research output
Research output per year
2021
2021
2021
1
internal PhD, WU
Research output per year
Research output per year
Decoding purple pepper’s dress code
Liu, Y.
,
15 Dec 2021
, Wageningen:
Wageningen University
.
225 p.
Research output
:
Thesis
›
internal PhD, WU
Anthocyanin
100%
Anthocyanins Biosynthesis
27%
Repressor
19%
Fruit Ripening
13%
Genetics
11%