ArticleCurrent research in food science2022
Influence of ripening stage and meteorological parameters on the accumulation pattern of polyphenols in greengages (
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Genetic Relatedness Is Uncoupled from Fruit Color in Sour Cherry: Evidence from SSR,Plants (Basel, Switzerland) · 2026Article
- Integrated omic analysis provides insights into how Cuscuta australis inhibits the growth and reproduction of Xanthium spinosum.BMC plant biology · 2025Article
- Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.Foods (Basel, Switzerland) · 2023Article
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Abstract
Greengage is a Chinese traditional medicine food homology plant that contains abundant polyphenols. Greengages with different levels of maturity have different medicinal functions and applications. Therefore, this study comprehensively analysed the phenolic compounds in greengage of whole mature stage. Notably, the influence of climate conditions on greengage polyphenol synthesis was deeply explored. The polyphenols of greengages were profiled based on the widely targeted metabolomic technology using ultra-performance liquid chromatography-electrospray ionisation triple quadrupole mass spectrometry (UPLC-QTRAP-MS/MS). A total of 214 polyphenols were detected, covering 11 subclasses. During the ripening of greengages, these polyphenols first increased and then decreased, peaking during the swell stage. Multivariate statistical methods, including redundancy analysis (RDA), random forest analysis, Mantel test, and Spearman's correlation indicated that temperature, sunshine hours, humidity, and radiation were important factors driving the formation and changes in the polyphenols of greengages. In particular, flavanones and flavonols, showed a structure-dependent response to temperature and radiation.
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