Metabolomic and transcriptomic analyses reveal the mechanism of sweet-acidic taste formation during pineapple fruit development.

Front Plant Sci · 2022 · PMC9493369 · PMID 36161024

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In addition, an increasing trend in the chlorogenic acid level was observed during fruit development in the two cultivars, and the chlorogenic acid content significantly increased from the expansion to mature stages in M cultivar ( Figure 3F ).

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