Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening

Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening

Fruit ripening is a physiologically complex process altering texture, color, flavor, nutritional value, and aroma. However, some fruits are consumed at an early stage of ripening due to the very peculiar characteristics varying during ripening. An example is a particular ecotype of pepper, the Friar...

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Bibliographic Details
Main Authors: Maria Tartaglia, Rosaria Sciarrillo, Daniela Zuzolo, Angela Amoresano, Anna Illiano, Gabriella Pinto, Jesús V. Jorrín-Novo, Carmine Guarino
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-04-01
Series:Frontiers in Plant Science
Subjects:
proteomics
metabolomics
fruit ripening
agro-biodiversity
Friariello pepper
Capsicum annuum L.
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2021.668562/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2021.668562/full

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