What's behind purple tomatoes? Insight into the mechanisms of anthocyanin synthesis in tomato fruits

The term “anthocyanins” was first used in 1835 by L.C. Marquart to indicate the blue pigments of flowers ([Shibata et al., 1919][1]). In the early 20th century, these pigments, whose colors range from red to purple to blue, were first isolated and chemically characterized by Richard Willstatter