CcWRKY31 Regulates Postharvest Mandarin Fruit Coloration in a Temperature-Dependent Manner
Storing mandarin fruit at 25 °C accelerates postharvest coloration of mandarin fruit, while 32 °C inhibits it. From the mandarin fruit stored at these two temperatures, we identified the temperature-responsive transcription factor CcWRKY31 as a key regulator of pigment metabolism. CcWRKY31 localizes to the nucleus and...