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- Pan, Shao‐Lin, et al. Show all 5 Authors
- Journal of the science of food and agriculture 2019 v.99 no.3 pp. 1010-1019
- NAD (coenzyme); Prunus salicina; aconitate hydratase; adenine; anions; anthocyanins; beta-fructofuranosidase; citrates; flavor; fructose; fruiting; glucose; hexokinase; malates; metabolism; nicotinamide; phenols; phosphoenolpyruvate carboxylase; plums; secondary metabolites; sucrose; taste
- ... BACKGROUND: Organic acids, sugars and pigments are key components that determine the taste and flavor of plum fruit. However, metabolism of organic acid and sugar is not fully understood during the development of plum fruit cv. ‘Furongli’. RESULTS: Mature fruit of ‘Furongli’ has the highest content of anthocyanins and the lowest content of total phenol compounds and flavonoids. Malate is the predo ...
- Pan, Shao-Lin, et al. Show all 4 Authors
- Gene 2018 v.676 pp. 202-213
- Plinia cauliflora; abscisic acid; anthocyanidins; anthocyanins; biosynthesis; cytochrome b; ethylene; flavanone 3-dioxygenase; fruits; gene expression; gene expression regulation; gene ontology; genetic variation; glutathione transferase; leaves; naringenin-chalcone synthase; phenylalanine ammonia-lyase; polymerase chain reaction; sequence analysis; signal transduction; tobacco; transcription factors; transcriptomics; unigenes
- ... Jaboticaba is a grape-like fruit that accumulates high levels of anthocyanins in the peel and is proposed as a good source of functional pigments. However, the molecular mechanisms underlying anthocyanin accumulation in jaboticaba peel remains to be elucidated. In this study, we employed RNA-seq technique to compare the transcriptomic differences between green-colored and black-colored jaboticaba ...