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. 2021 Nov 24;12:773825. doi: 10.3389/fpls.2021.773825

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Copyright © 2021 Huang, Chen, He, Ma, Gong, Xu and Chen.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Dynamics of sugar, organic acids, and related enzyme activities during fruit development and ripening. (A) Changes in contents of sucrose, fructose, glucose, malic acid, citric acid, quincy acid, and succinic acid during fruit development in ‘Junzao’ and ‘Qingjiansuanzao’; (B) Activity changes of key enzymes involved in sugar and organic acid metabolism. Values are means of three biological replicates ± SD. * and ** indicate significant differences between the two accessions at levels p < 0.05 and p < 0.01 by t-test, respectively.