Theobroma cacao Raw sequence reads. Theobroma cacao

The flavonoid metabolites profiles and flavonoid biosynthetic genes expressions in the pod exocarps of light green pod, green pod, and mauve pod were determined. Changes in flavonoid metabolites, particularly the anthocyanins (cyanidin 3-O-galactoside, cyanidin 3-O-glucoside, and cyanidin O-syringic acid) were significant up-accumulated in the mauve phenotype (PF) compared to the light green/green phenotypes, endowing the pod color change from light green/green to mauve.