期刊论文

Dai, Xiongze;Zhang, Zhuqing;Zou, Xuexiao

英文

Food Chemistry

0308-8146

2020

306

125629

10.1016/j.foodchem.2019.125629

This work was financially supported by China Agriculture Research System (Grant No. CARS--24-A-05). The authors declare no competing financial interest.

本校为其他机构

To understand the mechanism of the color formation of pepper fruit, integrative analysis of the metabolome and transcriptome profiles was performed in pepper varieties with 4 different fruit colors. A total of 188 flavonoids were identified, and most of the anthocyanins, flavonols and flavones showed markedly higher abundances in purple variety than in other varieties, which was linked to the high expression of flavonoid synthesis and regulatory genes. Using weighted gene co-expression network analyses, modules related to flavonoid synthesis and candidate genes that regulate flavonoid synthesi...