Carambola en Florida

Crane, Jonathan H.; Balerdi, Carlos F.

doi:10.32473/edis-hs278-2005

Cited by 1 publication

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By clustering analysis for the mapped compounds, the five carambola cultivars could be divided into three groups (Figure B): (1) GS: Golden Star, (2) FT: Fwang Tung and T4, and (3) KT: Kary and T2. Group FT and KT were observed to be closer compared with group GS, which might be in accordance with the sweet flavors of the Fwang Tung and Kary cultivars in contrast to the tart flavor of the Golden Star cultivar …”

Section: Resultsmentioning

confidence: 65%

“…Group FT and KT were observed to be closer compared with group GS, which might be in accordance with the sweet flavors of the Fwang Tung and Kary cultivars in contrast to the tart flavor of the Golden Star cultivar. 1 Correlation Network of Flavor-Related Compounds. A correlation network was subsequently constructed to analyze the mapped flavor-related compounds.…”

Section: ■ Resultsmentioning

confidence: 99%

“…It is now grown in many tropical and warm subtropical regions of the world, such as southern Florida and Hawaii in the United States. 1 The fruit of carambola has waxy yellow skin and juicy, crispy flesh that forms a star shape when sliced crosswise. 2 It has a refreshing flavor that is often consumed fresh or used in drinks.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Carambola, also known as star fruit, is a tropical fruit native to Southeast Asia. It is now grown in many tropical and warm subtropical regions of the world, such as southern Florida and Hawaii in the United States . The fruit of carambola has waxy yellow skin and juicy, crispy flesh that forms a star shape when sliced crosswise .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars

Wang

Crane

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Carambola is a tropical fruit that is highly sought after by consumers due to its unique flavor, star shape, and nutritional value. Enhancing the flavor quality of this fruit can increase the consumer acceptance and market demand. However, flavor is an intrinsic characteristic of fruits. Its decoding requires in-depth knowledge based on recognizing key biological pathways relevant to flavor formation and development. In this study, the volatile and non-volatile metabolites contributing to the flavor variation of five carambola cultivars were investigated by a novel strategy combining GC–MS/O-based volatilomics with LC–MS-based metabolomics. Several significant flavor-related pathways, involving biosynthesis or metabolism of amino acids, terpenoids, fatty acids, sugar and organic acid, and flavonoids were identified based on the enrichment analysis of important volatile and non-volatile metabolites. The results indicated that there were metabolites in the flavor-related pathways being up- or downregulated, leading to the differences in flavor traits of different carambola cultivars. This study could provide a valuable reference for breeders and researchers of interest in the mechanisms underlying the regulation of flavor, which would ultimately lead to the creation of carambola cultivars with more attractive flavor profiles and pleasurable consuming experiences.

show abstract

Section: Resultsmentioning

confidence: 65%

Section: ■ Resultsmentioning

confidence: 99%