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Front cover: Proteomic analysis of pear ( Pyrus pyrifolia ) ripening process provides new evidence for the sugar/acid metabolism difference between core and mesocarp
Author(s) -
Gao Zhen,
Zhang Chengjun,
Luo Meng,
Wu Yusen,
Duan Shuyan,
Li Jiefa,
Wang Lei,
Song Shiren,
Xu Wenping,
Wang Shiping,
Zhang Caixi,
Ma Chao
Publication year - 2016
Publication title -
proteomics
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 1.26
H-Index - 167
eISSN - 1615-9861
pISSN - 1615-9853
DOI - 10.1002/pmic.201670300
Subject(s) - pear , titratable acid , ripening , sugar , chemistry , food science , horticulture , botany , biology
DOI: 10.1002/pmic.201600108 Expected low total soluble solid (TSS) content, high titratable acidity and pH content were observed in pear core tissues compared to the mesocarp, as illustrated by the central big pear covered with 2D‐DIGE map (combining the experimental method and experimental material). This work provides evidence explaining the sour taste of the pear core. The results put the process of pear core acidity in a new perspective, beyond sensory cognition, providing the first insights into the cause of high acid levels in the pear core. For more details, see the article by Zhen Gao et al. on page 3025.