Detected inside the fruit peel of both cultivars.Figure Changes in
Detected within the fruit peel of both cultivars.Figure Changes in contents of total flavonoids (A), anthocyanin (B), and procyanidins (C) within the Figure 1.1. Changes in contents of total flavonoids (A), anthocyanin (B), and procyanidins (C) within the peel of purple and yellow passion fruit throughout fruit improvement. Vertical bars indicate implies SD peel of purple and yellow passion fruit Nalidixic acid (sodium salt) In stock through fruit development. Vertical bars indicate suggests SD (n = three, five LY267108 Autophagy fruits per replicate). The and represent significance at p 0.05 and p 0.001, respectively, (n = three, 5 fruits per replicate). The and represent significance at p 0.05 and p 0.001, respectively, among each cultivars in line with Student’s t-test. amongst both cultivars according to Student’s t-test.two.two. Flavonoid and Anthocyanin Metabolites The content of flavonoid elements measured in purple passion fruit was signifFive flavonoid (i.e., rutin, luteolin, quercetin, purple passion fruit peel, the 3 icantly higher than that in yellow passion fruit. Inapigenin, and kaempferol) and conanthocyanin metabolites (cyanidin-3-O-glucoside fruit improvement, in addition to luteolin tents of six elements improved steadily withchloride, peonidin-3-O-glucoside, and pelargonidin-3-O-glucoside) have been determined in the peel of purple contents of rutin, and quercetin which decreased slightly at the green fruit stage. Theand yellow passion fruits. Apigenin and kaempferol had been not detected the ripening stage and the other three luteolin, and quercetin reached the highest level at in all fruit samples, in purple passion flavonoids were detected within the fruit , respectively. Similarly, fruit, 22,569.60, 29.19, and 35.25 ng -1peel of each cultivars. the cyanidin-3-O-glucoside The content material of flavonoid and pelargonidin-3-O-glucoside passion fruit was chloride, peonidin-3-O-glucoside,elements measured in purplecontents were also considerably purple passion in yellow ripening stage, which passion fruit ng the the highest inhigher than that fruit at thepassion fruit. In purple were 7341.62 peel, -1 , contents six elements -1 , respectively. Within the fruit improvement, the contents of 9793.08 ngof -1 , and 511.92 ngincreased progressively withyellow passion fruit, in addition to luteolin rutin and luteolin decreased at veraison andat theincreased in the ripeningcontents of rutin, and quercetin which decreased slightly then green fruit stage. The stage. Quercetin continuedand quercetin reacheddevelopment and was not detected in the ripening stage. luteolin, to lower with fruit the highest level at the ripening stage in purple passion The contents of anthocyanin35.25 ng -1, respectively. Similarly, the cyanidin-3-O-glucoside fruit, 22,569.60, 29.19, and elements in yellow passion fruit were far less, as compared with all the purple passion fruit (Table and pelargonidin-3-O-glucoside contents have been also the chloride, peonidin-3-O-glucoside, 1). highest in purple passion fruit at the ripening stage, which have been 7341.62 ng -1, 9793.08 2.three. Key and 511.92 ng -1, in Flavonoids Metabolism passion fruit, the contents of rutin and ng -1, Enzymes Involved respectively. Within the yellow The decreased at veraison then elevated its the ripening stage. U g-1 ) luteolin PAL activity inside the peel of each cultivars reached at maximum level (43.31Quercetin in the veraisondecrease with fruit improvement and wasfruit detected at the ripeningtrend continued to stage, after which progressively decreased with not maturity. The changing stage. of PALconten.