Effect of Metaxenia on Sugars and Organic Acids and Taste Quality of Bagged Fuji Apple Fruits

In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars, organic acids and flavor quality of bagged Fuji fruit were studied. The results showed that the 5 pollination varieties had significant metaxenia effects on sugars, organic acids and flavor quality of bagged Fuji fruit. For the sugar components, the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents, and the fruit pollinated with Gala had the highest sucrose content; the fruits pollinated by Gala, Golden Delicious and Ruby exhibited higher malic acids, and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby ; and the fruit pollinated with Gala had the highest total sugar content, and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby. The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious, and the lowest in the fruit pollinated with Ruby. The senso- ry evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet, while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.

Evaluation of sugar and organic acid composition and their levels in highbush blueberries from two regions of China

Sweet and sour are the most important taste of blueberries,and they are produced by sugar and acid,respectively.Their contributions to the taste depend not only on the levels of sugar and acid,but also on the types and relative proportions of sugar and acid.Therefore,it is very important to evaluate the composition and levels of sugar and acid in blueberries.Regional differences and variety diversity also affect the sugar and acid characteristics of fruits.Therefore,this study selected two main producing regions in northern China(Weihai and Yingkou)to examine the sugar and acid characteristics of 11 common blueberry cultivars.The indexes measured included soluble sugars,organic acids,soluble solid content and titratable acidity.The results showed that glucose and fructose were the major sugars,and citric acid and quinic acid were the major organic acids.Correlation analysis showed that glucose,fructose,and sucrose were positively correlated with total sugar content;the citric acid content was positively correlated with the titratable acidity and total organic acids.Titratable acidity,glucose,fructose,sucrose,total sugar content,citric acid,shikimic acid and total acid content of the blueberries varied significantly between regions(P<0.05).In general,compared with Weihai blueberries,Yingkou blueberries had higher sugar content and lower acid content.The results of this study may provide useful references for the evaluation of sweet and sour flavors and cultivar selection of blueberries.

Direct conversion of corn cob to formic and acetic acids over nano oxide catalysts

Considering energy shortage, large molecules in corn cob and easy separation of solid catalysts, nano oxides are used to transform corn cob into useful chemicals. Because of the microcrystals, nano oxides offer enough accessible sites for cellulose, hemicellulose and monosaccharide from corn cob hydrolysis and oxidant. Chemical conversion of corn cob to organic acids is investigated over nano ceria, alumina, titania and zirconia under various atmospheres. Liquid products are mainly formic and acetic acids. A small amount of other compounds, such as D-xylose,D-glucose, arabinose and xylitol are also detected simultaneously. The yield of organic acids reaches 25%–29% over the nano oxide of ceria,zirconia and alumina with 3 h reaction time under 453 K and 1.2 MPa O2. The unique and fast conversion of corn cob is directly approached over the nano oxides. The results are comparative to those of biofermentation and offer an alternative method in chemically catalytic conversion of corn cob to useful chemicals in a one-pot chemical process.

High Performance Liquid Chromatography Analysis of Sugars and Acid Components in ’Xintai Tianhong’ Hawthorn Fruit

[Objectives]This study was conducted to provide basic information for the utilization,quality control and deep processing of‘Xintai Tianhong’hawthorn fruit resources.[Methods]The contents of sugar and acid components in‘Xintai Tianhong’hawthorn fruit were determined by high performance liquid chromatography(HPLC).[Results]‘Xintai Tianhong’hawthorn fruit contained such four kinds of sugar components as fructose,sorbitol,glucose and sucrose,and such six kinds of organic acid components as oxalic acid,tartaric acid,malic acid,acetic acid,citric acid and succinic acid.The fruit had the highest sucrose content,accounting for 70.53%of the total sugar content,followed by fructose,glucose and sorbitol.For the organic acid components,the content of succinic acid was the highest,accounting for 47.32%of the total acid content,followed by citric acid,malic acid,oxalic acid and tartaric acid,and acetic acid had the lowest content.[Conclusions]‘Xintai Tianhong’hawthorn should be a succinic acid-type hawthorn variety,which can be used as a parent in genetic research and breeding practice.

Effects of Bagging with Paper Bags and Non-woven Bags on Flavor Compounds of Feicheng Peach

With Hongli Feicheng Peach as the test material, the effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on the soluble sugar, organic acids and aroma compounds in peach fruits were investigated using headspace solid-phase microextraction （HS-SPME） combined with gas chromatogra- phy-mass spectrometry （GC-MS） and high-performance liquid chromatography （HPLC）. The results showed that there were significant differences in sugar and acids contents of peach fruits between different bagging treatments. The sugar con- tent of peach fruits was increased when bagged with single-layer inner-black outer- yellow paper bags and double-layer inner-white outer-yellow paper bags. The organ- ic acid content in peach fruits bagged with all the types of bags except the single- layer inner-black outer-yellow paper bag was increased greatly. The count and rela- tive content of aroma compounds were all decreased after bagging. Combined with the detection results of soluble sugar, organic acids and aroma compounds, the sin- gle-layer inner-black outer-yellow paper bag was suitable for bagging of Hongli Fe- icheng peach.

Grafting effects on bioactive compounds,chemical and agronomic traits of‘Corbarino’tomato grown under greenhouse healthy conditions

In tomatoes,grafting onto resistant rootstocks represents an effective strategy to control several soil-borne diseases that reduce crop profitability,especially for landraceswith little or no resistance tomultiple pathogens/pests.In this study,the high-value‘Corbarino’tomato landrace was grafted onto seven commercial Solanum interspecific rootstocks to evaluate graft compatibility,yield performance,and qualitative characteristics under greenhouse healthy conditions.Three rootstocks were themost effective in improving fruit yield without negatively affecting the carpometric,technological,and health-related traits of the traditional tomato.‘Dinafort’rootstock increased fresh and dry yield,harvest index,and fruit/clusters,while mean fruit weight,shape index,total and soluble solid content,simple sugars,organic acids,flavonoids,ascorbic acid,and trans-lycopene content did not differ with respect to the ungrafted‘Corbarino’.‘Interpro’rootstock also showed promising results for the overall yield and quality traits,although it reduced the trans-lycopene content in the fruit.‘Silex’rootstock showed the highest harvest index as result of decreased vigour.The fruit quality induced by‘Silex’was satisfactory and high levels of simple sugars,flavonoids,ascorbic acid,and trans-lycopene were also observed.However,graft success,especially for‘Dinafort’and‘Silex’,needs to be improved by investigating more suitable methods for seedling production,grafting,acclimatization,etc.

Pomological, Organoleptic and Biochemical Characterizations of Tunisian Pomegranate Fruits <i>Punica granatum</i>L.

Pomological characterization and biochemical study were conducted on five pomegranate fruits cultivars. Results show statistically significant difference between varieties. Indeed, pomegranate seeds play a key role in determining the pomological quality of the fruit. Interestingly, Kalai ranks first with 256.06 g of the mass of fresh seeds which has 73% of the Total fresh weight (TFW). Besides, the mass of fresh seeds and TFW showed a significant negative correlation with the percentage of fresh peel (r = -0.987 and r = -0.930, respectively, p ). Parallelly, two major sugars were detected in seeds: glucose, fructose followed by arabinose. Meanwhile, malic and citric acids are both main organic acids accumulated in pomegranate seeds. By determining the acidity index “AI”, citric acid was found to be the most predominant organic acid in sour pomegranate varieties like Kalai and Garsi. Though, Tounsi and Zahri variety are the sweetest, thus, having least amounts of citric acid and highest AI levels.

Comparative Study of Bioactive Components and Quality from Juices of Different Mandarins: Discriminant Multivariate Analysis of Their Primary and Secondary Metabolites

A comparative study of the primary and secondary metabolites of the juice of several mandarin cultivars with different pollination, seed production and parthenocarpic abilities was carried out, and the antioxidant capacity of the hydrophilic fraction was measured. Correlation by a Principal Component Analysis and a Cluster Analysis was used. By a multivariate analysis, the 15 citrus cultivars were clustered into four groups consistently with citrus types. The presented data are an important factor for choosing varieties with high potential as a nutraceutical source. These aspects are necessary as consumers demand prevention of health problems through nutrition and certain fruit quality traits, including fruit size, internal quality, good rind color and easy peeling.

Changes in the sugars,amino acids and organic acids of postharvest sperminetreated immature vegetable soybean(Glycine max L.Merr.)as determined by^(1)H NMR spectroscopy

^(1)H NMR spectroscopy was adopted to determine compositional changes(mainly sugars,organic acids and amino acids)involved in cold-stored immature soybean grains after exogenous spermine treatment.Significant changes of sugars,including sucrose,galactose,myo-inositol,glucose and fructose were detected in soybean after spermine treatment.As for the organic acids related to tricarboxylic acid cycle,the levels of malic and fumaric acids decreased but the level of citric acid increased.However,no significant changes were observed for amino acids in spermine-treated soybeans.By using metabolic profile analysis,a difference was observed between the aging of soybean grains as such and those treated with spermine.This study provides an insight into the accumulation of metabolites in postharvest immature soybeans after exogenous spermine-treatment.

Analysis of Nutritional Constituents in Twenty Citrus Cultivars from the Mediterranean Area at Different Stages of Ripening

Twenty Citrus cultivars grown in the Mediterranean climate were analysed at different stages of fruit maturity to determinate changes in organic acids, vitamin C and sugars. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. The influences of variety, rootstocks and different stages of fruit maturity were observed. Generally, the vitamin C content was higher in varieties grafted on Troyer citrange that the corresponding cultivars grafted on Cleopatra mandarin. At commercial harvest stage, lemons, clementine mandarins and sweet oranges, showed the highest concentrations of vitamin C;citrons, limes and lemons, the higher amounts of organic acids;and mandarins and hybrids the highest amounts of sugars. Since sugars and acids played an important role in fruit flavor and their nature and concentration largely affect taste characteristic and organoleptic quality, we hope to relate genotypes and differences in final fruit quality. We have found clear differences in the content of sugars, ascorbic and organic acids for the different groups in agreement with the Citrus classification. Also climatic and cultural factors have affected to fruit quality, and anticipate or delay the collection generally results in a loss of bioactive compounds. The fruit quality was affected differently and we have observed differences in accordance with the rootstocks used but, the major differences in nutritional composition must be attributed mainly to genetic factors. The data presented are an important factor to chose varieties with a high potential as nutraceutical source.

Fungal Leaching of Heavy Metals from Sediments Dredged from the Deûle Canal, France

Filamentous fungi were used to leach heavy metals from dredged sediments in semi-pilot scale air-lift bioreactors. Prior to the bioleaching experiments, a physico-chemical characterization of the sediments comprising a sequential extraction study was conducted. The sediments turned out to highly contaminated with heavy metals. Most of the studied metals were found to be strongly linked to the matrix because of their association with the sulphides and with the organic matter. The conditions that favored the solubilization of heavy metals by the filamentous fungi turned out to be favorable for the activity of the sediments organotrophic bacterial microflora as well. The latter played a key role in the biosolubilization process by producing organic acids under temporary anoxic conditions. Better solubilization results (Mn: 77%, Zn: 44%, Cu: 12%, Cd and Pb: <2%) were thus obtained in the uninoculated sugar treatment in comparison to the fungal treatment. In general, organotrophic leaching was found to be limited by the poor nature of the organic acids and by their microbial consumption under sugar limited conditions. It was therefore restrained to the relatively mobile metals, namely those linked to the acid-soluble and reducible fractions of the sediments.

有机肥对芒果果实糖酸含量与品质的影响

【目的】探明有机肥对芒果果实糖酸含量与品质的影响,为改善和提升芒果果实品质提供理论依据。【方法】以金煌芒为试材,于2020—2022年进行田间试验,设置5个处理,分别为常规施肥(CK)、羊粪有机肥(T_(1))、菜籽饼有机肥(T_(2))、沸力佳生物有机肥(T_(3))和巴迪生物酵素肥(T_(4)),研究不同有机肥对芒果果实不同种类糖和有机酸含量与品质的影响。【结果】与CK相比,有机肥施用后的当年和第2年不同有机肥处理下金煌芒果实的总糖和蔗糖含量均显著升高,T_(1)和T_(2)处理显著提高第2年的葡萄糖和果糖含量,T_(3)处理显著提高第2年的葡萄糖含量,T_(4)处理显著提高当年和第2年的葡萄糖和果糖含量;有机肥施用的2年间T_(1)处理的总酸含量均显著低于CK,而T_(2)处理第1年的总酸含量显著高于CK,第2年总酸含量与CK无显著差异,T_(3)和T_(4)处理的总酸含量在肥料施用的当年和第2年均与CK无显著差异。有机肥对柠檬酸和苹果酸含量的影响与总酸的影响趋势相似;甜酸比在有机肥施用的2年间结果相似,T_(1)和T_(4)处理的甜酸比较CK显著增加,T_(2)和T_(3)处理与CK无显著差异。以T_(1)处理的金煌芒果实糖酸品质最佳。【结论】不同有机肥均提高金煌芒果实总糖与不同种类糖含量,其中,对总糖和蔗糖的影响显著;对总酸含量的影响存在差异,其中,羊粪有机肥对金煌芒果实的品质改善作用最佳。

荔枝种子发育过程中有机营养变化与萌发的关系

对比分析“妃子笑”和“紫娘喜”2个荔枝品种种子发育过程中的种子萌发规律,研究其淀粉、可溶性糖、有机酸和氨基酸组分及含量变化,探讨种子萌发与这些有机营养成分之间的相关性。结果表明,随着果实发育成熟,“妃子笑”荔枝种子萌发率呈先上升后下降的趋势,“紫娘喜”荔枝种子萌发率持续上升;盛花后45 d开始,“紫娘喜”荔枝种子萌发率持续高于“妃子笑”。果实发育过程中,“妃子笑”和“紫娘喜”荔枝种子中总可溶性糖含量分别呈“N”和“W”形变化,两者的淀粉含量均逐渐升高;果实完全成熟时,“紫娘喜”荔枝种子中淀粉含量显著高于“妃子笑”;两者种子中总有机酸含量均持续下降,但组分不同,“妃子笑”荔枝种子中含有8种有机酸,“紫娘喜”荔枝种子多了乳酸和琥珀酸。两个品种种子均含21种氨基酸,“妃子笑”荔枝种子总氨基酸含量呈先降低后上升至稳定水平的趋势;而“紫娘喜”种子中总氨基酸含量呈先短时降低后升高再降低的变化。相关性分析表明,两个荔枝品种的种子萌发率与淀粉含量呈极显著正相关,与总有机酸含量呈极显著负相关。说明淀粉和有机酸可能是影响种子发育与萌发的主要有机营养物质。

白茶滋味与色泽化学特征的品种差异

将不同品种茶树鲜叶按传统工艺加工成白茶,采用感官审评法、分光光度计法、气相色谱-质谱法和超高液相色谱法分析分析白茶的品质特征及其脂溶性色素和滋味成分,探析不同品种白茶的呈味呈色特征差异。结果表明:白茶的感官品质存在品种差异,‘中茗7号’、‘中茶108’和‘中茶302’绿翠且有白毫,‘福鼎大毫茶’、‘中茶302’与‘鸠坑’的汤色与滋味因子得分超过90分。‘鸠坑’和‘中茶302’的类胡萝卜素与叶绿素比值接近‘福鼎大毫茶’(2.3),小于‘中黄1号’(3.3);‘中茶108’的有机酸和糖类化合物含量分别比其它品种高2.9 mg/g和11.6 mg/g,‘福鼎大毫茶’的氨基酸类化合物在的含量较其它品种高,达到22.3 mg/g;同一品种中,糖类化合物的含量高于有机酸和氨基酸类化合物,蔗糖、半乳糖醇、果糖和肌醇等组分的含量较高,高达15.1 mg/g;儿茶素在‘鸠坑’中的总量高于其他品种,且比‘福鼎大毫茶’高了40.3%。由此可见,白茶滋味、色泽品质及其表征成分存在明显的品种特色,可为开发白茶新产品提供参考资料。

甜樱桃果实品质研究进展

为提高甜樱桃果实品质,阐述了甜樱桃果实在发育成熟过程中外观品质(果实大小、果皮颜色)和内在品质(糖酸、激素和质地)的性状变化,分析了影响果实品质形成的遗传因素(品种、砧木)和环境因素(光照、温度、水分、养分),总结了提高甜樱桃果实品质的栽培管理研究进展,对提高甜樱桃果实品质的研究方向进行了展望。

2个桑树品种果实不同发育时期营养物质的变化

【目的】有针对性地对桑葚品质进行遗传改良,了解果实发育过程中营养物质组成的动态变化。【方法】对桑葚鲜质量进行测量,使用渗透计测定果实硬度,采用便携式糖度计测定桑葚可溶性固形物含量,采用NaOH滴定法测定可滴定酸含量,采用NaNO2-Al(NO3)3比色法测定总黄酮含量,采用福林-酚比色法测定总酚含量,采用气相色谱串联质谱法测定可溶性糖和有机酸含量,使用荧光定量PCR分析糖代谢相关基因表达水平。【结果】通过对安葚和桂花的形态及营养物质分析发现,与安葚相比,桂花的单果质量较大,果实硬度较小。2个品种桑葚的总酚和总黄酮含量存在显著差异,安葚的总酚和总黄酮含量不断积累,桂花的积累量则较少。此外,葡萄糖和果糖在2个品种桑葚中具有相似的积累趋势,但二者蔗糖的积累存在显著差异。安葚和桂花桑葚中的有机酸主要为苹果酸,其次是琥珀酸和酒石酸。随着果实发育,2个品种桑葚糖酸比逐渐增大,糖酸比在7.99~81.06之间,且在各个不同发育时期,安葚糖酸比大于桂花。蔗糖代谢相关基因表达分析表明,中性转化酶1(INV1)基因在10~30 DAP桂花中的表达量显著高于安葚,桂花中蔗糖磷酸酶(SPP)基因表达量显著高于安葚,蔗糖合酶2(SUS2)基因在安葚40~50 DAP间表达量较高且显著高于桂花。【结论】在河北承德的生长条件下,桂花果实的蔗糖、苹果酸和可溶性固形物含量高于安葚,安葚果实的总黄酮、总酚和可滴定酸含量高于桂花。此外,INV1、SPP与SUS2基因在桑葚糖代谢中发挥重要的调控作用。研究结果为不同颜色桑葚成熟过程中营养成分动态变化的研究提供了信息,为桑葚果实品质形成研究奠定了基础。

赣南脐橙生长过程中的主要滋味物质的变化

采用靶向代谢组学技术,对赣南脐橙生长过程中的主要糖、有机酸和氨基酸进行准确定量分析。结果表明,赣南脐橙不同生长阶段之间生长生理变化及相关代谢物特征差异明显,单果重量逐渐增加,果形指数略有下降。随着果实成熟糖类物质大量积累,其中蔗糖含量最高,果糖和葡萄糖含量相当。大部分有机酸在果实成熟过程中逐渐降解,总有机酸含量下降,其中柠檬酸占主导地位,占6种主要有机酸总和的90%以上。天冬氨酸是主要的氨基酸,蛋氨酸、精氨酸和脯氨酸呈现上调趋势,其余氨基酸整体呈下调趋势。糖酸比先升高后降低,最后达到最佳比例范围,表明果实在生长过程中不断改善其滋味品质。相关性分析揭示赣南脐橙生长过程中的风味特征物质包括果糖、葡萄糖、奎宁酸、亮氨酸、丙氨酸、谷氨酸和甘氨酸。构建代谢网络并结合热图分析,发现赣南脐橙果肉的滋味相关代谢物的表达在不同的生长阶段差异明显,客观反映了生长期对脐橙生长代谢和滋味品质的影响。除了研究主要滋味物质不同生长阶段代谢变化,还进行了风味评价和相关代谢物代谢网络的构建,加深对赣南脐橙营养成分和滋味有效成分特性的认识,有利于功能性脐橙产品的开发,并对优化脐橙育种以提高果实品质提供重要参考。

不同比例有机肥替代化肥对甜菜植株养分及产量的影响

【目的】研究不同比例有机肥替代化肥对土壤养分含量、植株养分吸收量、肥料利用率以及甜菜产量和质量的影响,为甜菜高产稳产、土壤培肥提供科学施肥依据。【方法】试验共设置7个处理:不施肥对照(CK),常规施肥(CF),腐殖酸有机肥替代10%化肥(10%HF),腐殖酸有机肥替代20%化肥(20%HF),腐殖酸有机肥替代30%化肥(30%HF),腐殖酸有机肥替代40%化肥(40%HF),腐殖酸有机肥替代50%化肥(50%HF)。测定土壤养分、甜菜植株养分吸收量以及甜菜干物质积累量、产量和品质。【结果】腐殖酸有机肥替代部分化肥处理较常规施肥处理增加土壤有机肥含量2.37%~7.38%;碱解氮、速效磷、速效钾分别增加1.07%~11.39%、10.65%~37.83%、6.04%~14.68%,30%HF与处理40%HF分别较CF处理显著增产16.91%与17.65%。【结论】腐殖酸有机肥替代不同比例化肥较常规施用化肥可以显著提升土壤养分含量,提高甜菜植株养分吸收量,增加甜菜干物质积累量、减施化肥、培肥土壤、增加产量,其中有机肥替代30%化肥处理增产与培肥地力的效果较优。

遮阳网颜色和宽度对‘马瑟兰’葡萄果实和葡萄酒品质的影响

【目的】炎热产区栽培的酿酒葡萄糖积累过快而有机酸降解严重,考察遮阳网对该区酿酒葡萄和葡萄酒品质的影响,为解决葡萄品质不协调问题提供理论依据。【方法】以宁夏贺兰山东麓田间定植主栽酿酒葡萄‘马瑟兰’为材料,从转色期至采收期,在葡萄两侧搭建不同宽度(1.0,0.6 m)和颜色(黑、红、白色)的遮阳网,测定成熟期葡萄和葡萄酒的糖组分、有机酸、酚类物质含量。【结果】(1)1.0 m红色遮阳网显著降低了葡萄果实含糖量,显著抑制葡萄果实和葡萄酒中有机酸降解;(2)遮阳网能够提高葡萄果实中总类黄酮含量,降低其总单宁、总花色苷和总黄烷三醇含量;(3)遮阳网降低了葡萄酒中总花色苷含量,0.6 m黑色遮阳网提高了葡萄酒总单宁、总酚、总类黄酮和总黄烷三醇含量。【结论】遮阳网宽度对葡萄果实和葡萄酒糖酸含量调节效果更好,而遮阳网颜色对葡萄果实和葡萄酒非花色苷酚类物质含量提高效果更佳,应结合具体葡萄生产目标选择遮阳网颜色和宽度。

转录组和代谢组联合分析桑葚发育过程中可溶性糖和有机酸代谢的变化

【目的】探究桑葚发育过程中可溶性糖和有机酸代谢及转录表达水平,揭示桑葚品质形成的分子机制。【方法】以青果期(W1)、转色期(W2)、成熟期(W3)白色桑葚为试验材料,分别测定3个阶段可溶性糖和有机酸含量及转录组变化,并基于转录组与代谢组联合分析揭示调控可溶性糖和有机酸代谢的分子机制。【结果】共检测到64种代谢物,其中有机酸52种、可溶性糖12种。分析发现,蔗糖、葡萄糖和D-果糖为桑葚中主要可溶性糖类物质,苹果酸、柠檬酸和琥珀酸为桑葚中主要有机酸类物质。转录组测序共获得58.65 Gb Clean Data,差异基因分析发现W3 vs W1组获得的差异基因数量最多为9098个。而KEGG富集分析表明,W2 vs W1和W3 vs W2组中差异基因富集到与糖酸代谢相关的通路,主要为淀粉和蔗糖代谢及三羧酸循环通路,在W2 vs W1组中有52个上调的差异基因富集到淀粉和蔗糖代谢,27个上调的差异基因富集到柠檬酸循环,在W3 vs W2组中有27个上调的差异基因富集到淀粉和蔗糖代谢。代谢组和转录组关联分析表明,NINV、HK、CS、ACO、MDH和ICDH是桑葚糖酸积累的关键调控基因。荧光定量分析(qRTPCR)表明,关键调控基因在不同发育时期表达上调,与转录组中表达趋势一致。【结论】基因NINV、HK、CS、ACO、MDH和ICDH在桑葚成熟中可溶性糖和有机酸的合成与代谢中具有重要调控作用,初步揭示了桑葚口感变化的生物学基础。