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

Food Chem X · 2024 · PMC10837488 · PMID 38312488

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a decreasing trendno p-value reported

The total phenolic and flavonoid contents initially exhibited high values and subsequently a decreasing trend; the content of CH1 at S5 was significantly higher than that of DWX ( Fig. 1 B, C).

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