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- Zhou, Dan‐Rong, 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 ...