Your next margarita may go from pale green to lavender thanks to research conducted by University of Florida scientists. By genetically engineering limes using genetic factors expressed in grape skin and blood orange pulp, they plan on creating Mexican limes that possess a protein that stimulates anthocyanin biosynthesis, the same process that creates the "red" color in red wine. This process will help the lime develop a broad range of colors in its pulp all the way from dark purple to fuchsia and also offer many health benefits.
"Anthocyanins are beneficial bioflavonoids that have numerous roles in human well-being," Manjul Dutt, who participated in the research, said in a press release. "Numerous pharmacological studies have implicated their intake to the prevention of a number of human health issues, such as obesity and diabetes."
Using genes isolated from the red grape and the blood orange, the scientists initially conducted the research in order to create a consumer-friendly, plant-derived system to create blood oranges compared to the standard procedure, which requires cold temperatures in order to develop their unusual vibrant color. Now, with the introduction of anthocyanins into limes, they can not only change the color of the fruit but also the leaves, stems and flowers.
"Novel fruit, leaf, and flower colors could be produced by regulating anthocyanin biosynthesis," Dutt said. "Flower color ranged from light pink to fuchsia."
The findings will be published in the January issue of the Journal of the American Society for Horticultural Science.
