Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (<i>Eriobotrya japonica</i>).

Analysis of the peak areas of these four metabolites in the two varieties at different stages showed that, except for trigonelline, all other metabolites showed a decreasing trend with fruit development.

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Therefore, the difference in flavor may not be significant, and the difference in taste is mainly due to different organic acids or other metabolites.

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