University of Florida horticulture scientist Manjul Dutt is hoping to turn your next margarita on its head by making it a lovely lavender instead of passé pale green.
Dutt and Jude Grosser from the UF Citrus Research and Education Center are developing genetically engineered limes containing some similar genetic factors that are expressed in grape skin and blood orange pulp. These modified Mexican limes have a protein that induces anthocyanin biosynthesis, the process that creates the "red" in red wine, and causes the limes to develop a range of colors in the pulp from dark purple to fuchsia.
"Anthocyanins are beneficial bioflavonoids that have numerous roles in human well-being," Dutt explained. "Numerous pharmacological studies have implicated their intake to the prevention of a number of human health issues, such as obesity and diabetes."
To read the rest of the story, please go to: University of Florida Institute of Food and Agricultural Sciences
