ArticleFood chemistry: X2026
Red but not the same: Biochemical, metabolomic and flavoromic analyses reveal signature variations in red-fleshed kiwifruit cultivars.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Pre-harvest UV irradiation differentially modulates terpenoids and esters in tarragon (Frontiers in plant science · 2026Article
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Authors and funding
9 authors.
Funding
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Abstract
This study employed UPLC-MS/MS and GC-MS metabolomics to analyze quality traits in three red-fleshed kiwifruit cultivars: 'RubyRed', 'Donghong', and 'Hongyang'. 'RubyRed' showed enhanced biosynthesis of flavonoids, particularly anthocyanins, and a volatile profile rich in esters, aldehydes, and ketones contributing to fruity and floral aromas. 'Donghong' and 'Hongyang' were characterized by pyrazines and monoterpenes, respectively. Pathway analysis revealed significant activation of flavonoid and volatile metabolism in 'RubyRed'. Additionally, 'Hongyang' contained higher levels of essential amino acids, highlighting its nutritional value. This study provides critical biochemical insights into the quality traits of red-fleshed kiwifruit. By targeting specific pathways such as flavonoid biosynthesis and volatile compound metabolism, future breeding efforts can optimize traits like pigmentation, aroma, and nutritional value to meet consumer demands and enhance the functional benefits of kiwifruit.
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