What question did this study set out to answer?

This study aims to evaluate the physiological and biochemical characteristics influencing loquat fruit flavor, focusing on sugars, organic acids, enzymes, and phytohormones.

July 22, 2026HorticulturaeOpen Access

Dynamic Analysis of Sugar, Organic Acid, Phytohormones, and Enzyme Activities in Developing Fruit of White- and Red-Fleshed Loquat (Eriobotrya japonica Lindl.)

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This study aims to evaluate the physiological and biochemical characteristics influencing loquat fruit flavor, focusing on sugars, organic acids, enzymes, and phytohormones.
Analyzed changes in sugars, organic acids, enzyme activities, and phytohormones during fruit development in two loquat cultivars
Performed correlation analysis between enzyme activities and sugar/acid accumulation.
Monitored the effects of phytohormones on fruit growth and ripening.
Total soluble sugars increased significantly, with fructose, glucose, and sucrose being the main contributors.
Organic acids, particularly malic acid, decreased sharply during development.
Sucrose synthase, sucrose phosphate synthase, and phosphofructokinase activities correlated positively with sugar accumulation.

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Implication

Randomized trial evaluates sugar and organic acid changes in white- and red-fleshed loquats, revealing flavor formation mechanisms.

Cite This Study

An et al. (2026) studied this question.

synapsesocial.com/papers/6a605dd44163e025518d7b4f https://doi.org/10.3390/horticulturae12070886

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Dynamic Analysis of Sugar, Organic Acid, Phytohormones, and Enzyme Activities in Developing Fruit of White- and Red-Fleshed Loquat (Eriobotrya japonica Lindl.)

Key Points

Discussion

Implication

Cite This Study

Dynamic Analysis of Sugar, Organic Acid, Phytohormones, and Enzyme Activities in Developing Fruit of White- and Red-Fleshed Loquat (Eriobotrya japonica Lindl.)

Key Points

Discussion

Implication

Cite This Study

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