1 (c), Class I compounds demonstrated a consistent increasing trend throughout the ripening process, while Class II compounds exhibited a decreasing trend.
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Deciphering the metabolic patterns of cashew apple ripening process: A comprehensive non-targeted metabolomics analysis.
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The sentences
During the ripening process of cashew apples, the amino acid and peptide categories of glycine, L-tyrosine and L-glutamic acid had the highest content in the CA4 stage, and the difference with the three ripening stages of CA1, CA2 and CA3 was highly significant.
Mesoxalic acid content showed a trend of increasing and then decreasing, the highest content in CA2 stage and significant differences with the other three stages, 2-thiophene acrylic acid content showed a trend of increasing and then decreasing, the highest content in CA3 stage and significant differences with the other three stages.
The content of L-glutamic acid showed an increasing trend, the content of L-tyrosine showed a tendency to first decrease and then increase (the lowest content in CA2 stage), and the content of glycine showed a tendency to first decrease and then increase (the lowest content in CA3 stage), which might originate from the early stage of cashew fruit developm