Integrated Metabolome and Transcriptome Analysis of Fruit Flavor and Carotenoids Biosynthesis Differences Between Mature-Green and Tree-Ripe of cv. “Golden Phoenix” Mangoes (Mangifera indica L.)
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DOI: 10.3389/fpls.2022.816492
Abstract: The commodity value of fruits is directly affected by fruit flavor and color. Secondary metabolites, such as amino acids, organic acids, esters, and β-carotene, are important synthetic products, which are of great significance in the… read more here.
Keywords: integrated metabolome; fruit; fruit flavor; analysis ... See more keywords
An integrated metabolome and transcriptome approach reveals the fruit flavor and regulatory network during jujube fruit development
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.952698
Abstract: The fruit flavor is a key economic value attribute of jujube. Here we compared metabolomes and transcriptomes of “Mazao” (ST) and “Ping’anhuluzao” (HK) with unique flavors during fruit development. We identified 437 differential metabolites, mainly… read more here.
Keywords: development; fruit; jujube fruit; jujube ... See more keywords
Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
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DOI: 10.3390/molecules26144207
Abstract: Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need… read more here.
Keywords: encapsulation fruit; flavor compounds; flavor; fruit flavor ... See more keywords