Transcriptome and biochemical analyses reveal phenolic compounds-mediated flavor differences in loquat (Eriobotrya japonica Lindl.) cultivars Chunhua No.1 and Dawuxing

Author:

Zhang Kun,Ma Qiaoli,Wang Yang,Yuan Zhenchao,Yang Zhiwu,Luo Xian,Zhang Huifen,Xia Hui,Lv Xiulan,Wang Yongqing,Deng Qunxian

Funder

Science and Technology Department of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

1. Genomic basis of metabolome-mediated cultivar-specific flavor formation in juice sacs of the pomelo (Citrus grandis (L.) Osbeck) cultivars Shatian and Guanxi honey;An;LWT,2023

2. Studies on flavor components in soybean: Part II. Phenolic acids in defatted soybean flour;Arai;Agricultural and Biological Chemistry,1966

3. Pichia galeiformis induces resistance in postharvest citrus by activating the phenylpropanoid biosynthesis pathway;Chen;Journal of Agricultural and Food Chemistry,2021

4. Integrated metabolomic profiling and transcriptome analysis of fruit quality and ripeness in early-maturing seedless triploid loquat;Chi;Scientia Horticulturae,2023

5. Organic acid accumulation and associated dynamic changes in enzyme activity and gene expression during Fruit development and ripening of common loquat and its interspecific hybrid;Deng;Foods,2023

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