Publications by authors named "Xing-Yun Shi"
Article Synopsis
- Flavonoids in tea plants, particularly in purple tender shoots, contribute to the flavor and health benefits of tea, with higher anthocyanin levels compared to green leaves.
- A study compared the flavonoid profiles and underlying mechanisms in two tea cultivars, "Zijuan" and "Yunkang10," revealing significant differences in 34 flavonoids and identifying key marker metabolites.
- The research included metabolomic, transcriptomic, and proteomic analyses, establishing a model for flavonoid biosynthesis in tea shoots, highlighting specific enzymes linked to flavonoid differences between the cultivars.
Anthocyanin is an important parameter for evaluating the quality of wine grapes. However, the effects of different light intensities on anthocyanin synthesis in grape berry skin and its regulation mechanisms are still unclear. In this experiment, clusters of wine grape cv.
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