Integrated Metabolomic-Transcriptomic Analysis Reveals Diverse Resource of Functional Ingredients From Persimmon Leaves of Different Varieties

Persimmon leaves are used for making persimmon leaf tea or as functional ingredients due to their enrichment in flavonoids, the beneficial mineral contents, and favorable flavors contributed by volatile aroma compounds. The varieties/cultivars had a significant influence on the quality and flavor of...

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Bibliographic Details

Published in:	Frontiers in Plant Science
Main Authors:	Xian-Mei Yu, Jie Wang, Rui Gao, Bang-Chu Gong, Cheng-Xiang Ai
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-05-01
Subjects:	persimmon leaf metabolomics analysis transcriptomic analysis functional nutrients flavonoids mineral contents
Online Access:	https://www.frontiersin.org/articles/10.3389/fpls.2022.904208/full