Comparative nutritional and metabolic analysis reveals the taste variations during yellow rambutan fruit maturation

The metabolic reasons for rambutan taste variations during maturity are unknown. Here, we obtained a unique rambutan cultivar Baoyan No.2 (BY2) with a strong yellow pericarp and excellent taste, the sugar-acid ratios of which ranged from 21.7 to 94.5 during maturation. Widely targeted metabolomics a...

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Detalles Bibliográficos
Autores principales: Deng, Hao, Wu, Guang, Zhang, Ronghu, Yin, Qingchun, Xu, Bin, Zhou, Liying, Chen, Zhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944575/
https://www.ncbi.nlm.nih.gov/pubmed/36845499
http://dx.doi.org/10.1016/j.fochx.2023.100580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944575/
https://www.ncbi.nlm.nih.gov/pubmed/36845499
http://dx.doi.org/10.1016/j.fochx.2023.100580

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