Study on the formation and change mechanism of coffee fruit color based on transcriptome and metabolome (PRJCA028798)
The genetic variation of coffee fruit quality can be explained by studying the color formation during fruit ripening. This study  applies metabolomics and transcriptomics analysis methods to explore the molecular mechanisms of color changes in coffee pericarp, with a particular focus on the factors regulating color changes in the pericarp.
The genetic variation of coffee fruit quality can be explained by studying the color formation during fruit ripening. This study  applies metabolomics and transcriptomics analysis methods to explore the molecular mechanisms of color changes in coffee pericarp, with a particular focus on the factors regulating color changes in the pericarp.