Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds between Pyrus communis and Pyrus pyrifolia cultivars
IntroductionAroma compounds are important flavor components in pear fruit. Among cultivated pears, fruits from Pyrus communis (hereafter referred to as P. communis) cultivars are famous for their abundant aroma, while the fruits of most Pyrus pyrifolia (hereafter referred to as P. pyrifolia) cultiva...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
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Frontiers Media S.A.
2025-04-01
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| Series: | Frontiers in Plant Science |
| Assuntos: | |
| Acceso en liña: | https://www.frontiersin.org/articles/10.3389/fpls.2025.1559012/full |
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