Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

Improving fruit quality has become a major goal in plant breeding. Direct approaches to
tackling fruit quality traits specifically linked to consumer preferences and environmental …

Tomato fruit ripening is controlled by the hormone ethylene and by a group of transcription
factors, acting upstream of ethylene. During ripening, the linear carotene lycopene …

The necessity to adapt to climate change is even stronger for grapevine than for other crops,
because grape berry composition—a key determinant of fruit and wine quality, typicity and …

This study set out to determine the distribution of sulfur compounds and saponin metabolites
in different parts of garlic cloves. Three fractions from purple and white garlic ecotypes were …

Crocins and picrocrocin are glycosylated apocarotenoids responsible, respectively, for the
color and the unique taste of the saffron spice, known as red gold due to its high price …

Crocins and picrocrocin are high-value hydrophilic pigments produced in saffron and used
commercially in the food and pharmaceutical industries. These apocarotenoids are derived …

Saffron is the dried stigmas of Crocus sativus and is the most expensive spice in the world.
Its red color is due to crocins, which are apocarotenoid glycosides that accumulate in the …

Saffron, a spice derived from the dried red stigmas of Crocus sativus, is one of the oldest
natural food additives. The flowers have long red stigmas, which store significant quantities …

Background The biochemical makeup of grape berries at harvest is essential for wine quality
and depends on a fine transcriptional regulation occurring during berry development. In this …