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ABSTRACT: Bacterial community of three colored Daqu during maturation

PROVIDER: PRJNA1034761 | ENA |

REPOSITORIES: ENA

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Dataset's files

Source:

			Action	DRS
	SRR26639654_subreads.fastq.gz	Fastqsanger.gz
	SRR26639655_subreads.fastq.gz	Fastqsanger.gz
	SRR26639656_subreads.fastq.gz	Fastqsanger.gz
	SRR26639657_subreads.fastq.gz	Fastqsanger.gz
	SRR26639658_subreads.fastq.gz	Fastqsanger.gz

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Project description:Blueberry is one of the most desirable and nutritious fruits. During fruit development, the blueberry’s organoleptic properties and phytonutrient composition are ever-changing [1]. Blueberry fruit development is typically described in five phases: pads, cups, green, pink, and blue (ripe) [2]. The former two phases are referred to as the initial “expansion”. During expansion, young fruit is generally hard, dark green and distinguishable by size [3]. The latter three phases are referred to as maturation. Green fruit are hard and fully rounded green berries; pink berries are partially pigmented; blue (ripe) berries are fully colored and soft. Fruit maturation has attracted considerable research attention, and typically, the characteristics fruit softening, coloring, and sweetening are assessed [4].

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