Reduced apple crop density enhances total polyphenol accumulation via upregulation of anthocyanidin reductase and other phenylpropanoid pathway genes
Polyphenols contribute to the quality of hard cider fermented from apple (Malus ×domestica) juice by providing flavor, aroma, color, and microbial stability. However, polyphenol concentration in apple fruit can fluctuate by 50% or more from tree-to-tree within an orchard of the same scion and rootst...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-06-01
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| Series: | Frontiers in Plant Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2025.1591292/full |
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