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INTRODUCTION Few plant traits have captivated scientists for as long, or as productively, as the colour of plants. When Robert Boyle described the pH sensitivity of ‘syrup of violets’ in Experiments and Considerations Touching Colours (1664), and when Gregor Mendel reported the dominance of purple over white pea flowers two centuries later, neither knew they were observing what we now call anthocyanins (Boyle 1664; Mendel 1865).
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