Minghua  Li¹ , Shudan  Yan²

1 Biotechnology Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, China
2 Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, China
Author    Correspondence author
Biological Evidence, 2025, Vol. 15, No. 3   
Received: 28 Apr., 2025    Accepted: 06 Jun., 2025    Published: 20 Jul., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

By combining metabolome and transcriptome data, we found several important regulatory pathways and transcription factors. These components are all related to the production and accumulation of flavor substances in kiwifruit during development and ripening. The L-galactose pathway is the main way to synthesize AsA (ascorbic acid), while the D-galacturonic acid pathway and AsA cycle pathway are secondary. MYB transcription factors affect the accumulation of chlorophyll and carotenoids, which is directly related to the color performance of the fruit. Key structural genes such as AaLDOX have also been found, which are involved in the synthesis of anthocyanins and form the red flesh of some kiwifruit varieties. These findings give us a clearer understanding of how flavor substances are synthesized and regulated in kiwifruit. These studies can be used in breeding in the future, such as improving the flavor, nutrition and appearance of kiwifruit to make the quality better.

Kiwifruit (Actinidia spp.); Metabolic pathway; Gene expression; Accumulation of metabolites; Ascorbic acid