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What is Ascorbic Acid in Wild vs. Cultivated Apples about?

This document analyzes the variation of ascorbic acid (vitamin C) concentration in fruits from 457 apple accessions, including both cultivated and wild varieties. It finds that wild fruits have significantly higher ascorbic acid levels than cultivated varieties, and explores factors like fruit size, acidity, and sugar content that were affected by domestication and may explain the difference. Gene expression studies also suggest feedback regulation of ascorbic acid biosynthesis in apples.

Author

Javier Aditya

Language

EN