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. 2022 Sep 8;13:971506. doi: 10.3389/fpls.2022.971506

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Copyright © 2022 Gao, Yao, Chen, Wu, Wu, Liu, Guo and Zhang.

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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Changes in the relative contents of the main sugars and organic acids in pineapple fruits at four different stages (40, 80, 100, and 120 DAA) for M (M1, M2, M3, and M4) and three different stages (40, 80, and 100 DAA) for B (B1, B2 and B3). (A) Sucrose, (B) glucose, (C) glucose 1-phosphate, (D) glucose 6-phosphate, (E) sorbitol, (F) chlorogenic acid, (G) gamma-aminobutyric acid, (H) phosphoenolpyruvic acid, (I) fumaric acid, (J) citric acid, (K) quinic acid, (L) malic acid. For each cultivar, bars with the same lowercase letter (a, b, or c) indicate no significant differences (p < 0.05).