The 9th International Workshop on Anthocyanin was hold during 22nd – 24th February 2017 at Auckland, New Zealand and hosted by New Zealand Institute of Plant and Food Research. Over a hundred scientists on anthocyanin study attended this workshop and presented research advances from various aspects including Phytochemistry and Analysis, Biosynthesis and Genetics, Ecology and Evolution, Horticulture, Health and Nutrition, Applications in Food and Industry, etc. Prof. XU Changjie from Institute of Fruit Science Participated in this workshop and gave a presentation on ‘Different sensitivity in fruit pigmentation in response to UV light between two peach cultivars’. Through listening to the presentation and reading the posters as well as having extensive discussion with fellow scientists, a deeper understanding on anthocyanin research trends was fulfilled and this can contribute to broader research ideas on fruit anthocyanin study.
