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Much of the diversity of anthocyanins is due to the action of glycosyltransferases, which add sugar moieties to anthocyanidins. We identified two glycosyltransferases, F3GT1 and F3GGT1, from red‐fleshed kiwifruit (Actinidia chinensis) that perform sequential glycosylation steps. Red‐fleshed genotypes of kiwifruit accumulate anthocyanins mainly in the form of cyanidin 3‐O‐xylo‐galactoside. Genes in...
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