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Updated: Feb 24, 2026

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在四种不同的果品种中解读水果相关代谢物和细菌群体之间的相互作用

Chuanfang Zhang1,2,3, Rong Wan1,2, Siwei Nong1,2

  • 1Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise, China.

Frontiers in plant science
|February 23, 2026
PubMed
概括

果水果的质量是由其独特的微生物群和代谢产物形成的. 这项研究揭示了果 (Mangifera indica L.) 代谢物和细菌之间的特定品种相互作用,为增强水果发育提供了洞察力.

关键词:
的细菌微生物群.水果的新陈代谢水果质量水果的质量.果物-代谢物-微生物组的相互作用果种植品种 果种植品种收获后的生物学

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