Carotenoids are natural pigments that influence the color of citrus fruit. The red-colored
carotenoid β-citraurin is responsible for the peel color in “Newhall” orange (Citrus sinensis) …

Citrus, 1 of the largest fruit crops with global economic and nutritional importance, contains
fruit known as hesperidium with unique morphological types. Citrus fruit ripening is …

Chlorophyll degradation and carotenoid biosynthesis, which occur almost simultaneously
during fruit ripening, are essential for the coloration and nutritional value of fruits. However …

Tea, the most consumed non-alcohol beverage in the world, has many specialized
secondary metabolites, and functional identification of their related genes is very important …

Plant peroxidases (POD) are involved in various physiological and biochemical processes.
Currently, there are relatively few studies on the role of POD in regulating the antioxidant …

Protoplast has been widely used in biotechnologies to circumvent the breeding obstacles in
citrus, including long juvenility, polyembryony, and male/female sterility. The protoplast …

Key message CeOLE genes exhibit a tuber-predominant expression pattern and their
mRNA/protein abundances are positively correlated with oil accumulation during tuber …

Deciphering the genetic basis of organoleptic traits is critical for improving the quality of
fruits, which greatly shapes their appeal to consumers. Here, we characterize the citrus R3 …

Although several methods of citrus genetic transformation have been studied and published,
it is still necessary to further improve the efficiency of genetic transformation and increase …

Transcription factor (TF) modulation is a promising strategy for plant flavonoid improvement.
Here, we observed evident decreases in some major flavones and flavonols and the …