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Article

Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation.

International journal of molecular sciences - 16 Jul 2024

Dong Yi, Liu Cuiyu, Gong Bangchu, Yang Xu, Wu Kaiyun, Yue Zhihui, Xu Yang

Abstract excerpt

Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study was to explore the differences in fruit-sugar components of different persimmon germplasms and their relationships with phenotypic and flavor indices through the determination of phenotypes and sugar components and through...

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Fruit
Phenotype
Sucrose
Sugars
Taste

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 39063045
DOI: 10.3390/ijms25147803
PMCID: PMC11277071

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