Skip to main content
. 2021 Sep 14;10(9):2180. doi: 10.3390/foods10092180

Figure 7.

Figure 7

Proposed working models explaining the internal mechanisms for anthocyanin pigmentation in okra pods. Four putative working models underlying anthocyanin accumulation for Bowling Red (A), Jing Orange (B), Hong Yu (C), and Burmese (D) were provided respectively.