Multi-omics provide insights into the regulation of DNA methylation in pear fruit metabolism

Autor: Chao Gu, Mao-Song Pei, Zhi-Hua Guo, Lei Wu, Kai-Jie Qi, Xue-Ping Wang, Hong Liu, Zhongchi Liu, Zhaobo Lang, Shaoling Zhang

Publikováno v: Genome Biology, Vol 25, Iss 1, Pp 1-29 (2024)

Abstract Background Extensive research has been conducted on fruit development in crops, but the metabolic regulatory networks underlying perennial fruit trees remain poorly understood. To address this knowledge gap, we conduct a comprehensive analys

Externí odkaz: https://doaj.org/article/eada635ba857421295bd6f1bcd198543

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Autor: Natalia Svedlund, Simon Evering, Brian Gibson, Kristoffer Krogerus

Publikováno v: Svedlund, N, Evering, S, Gibson, B & Krogerus, K 2022, ' Fruits of their labour : Biotransformation reactions of yeasts during brewery fermentation ', Applied Microbiology and Biotechnology, vol. 106, no. 13-16, pp. 4929–4944 . https://doi.org/10.1007/s00253-022-12068-w

There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3afe93aff427183f96bd482c9ebfeb9
https://doi.org/10.1007/s00253-022-12068-w

Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening

Autor: João Paulo Fabi, Samira Bernardino Ramos do Prado

Publikováno v: Frontiers in Plant Science, Vol 10 (2019)

Papaya is a climacteric fleshy fruit characterized by fast ripening after harvest. During the relatively short postharvest period, papaya fruit undergoes several changes in metabolism that result in pulp softening and sweetening, as well as the devel

Externí odkaz: https://doaj.org/article/daa82b95bd6047eabc02e262e2498589

Inter-species comparative analysis of components of soluble sugar concentration in fleshy fruits

Autor: Zhanwu eDai, Huan eWu, Valentina eBaldazzi, Cornelis evan Leeuwen, Nadia eBertin, Hélène eGautier, Benhong eWu, Eric eDuchêne, Eric eGomès, Serge eDelrot, Françoise eLescourret, Michel eGénard

Publikováno v: Frontiers in Plant Science, Vol 7 (2016)

The soluble sugar concentration of fleshy fruit is a key determinant of fleshy fruit quality. It affects directly the sweetness of fresh fruits and indirectly the properties of processed products (e.g. alcohol content in wine). Despite considerable d

Externí odkaz: https://doaj.org/article/95b1d2f01df446c986e2a6d56dfc19f7

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