Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)

作者：Xinya Liu, Liqin Song, Baogui Xue, Zhuoheng Chi, Yuan Wang, Songqin Wen, Wenjuan Lv, Qiankun Hu, Qigao Guo, Shu‐Ming Wang, Di Wu, Guolu Liang, Danlong Jing · 发表于：Food Chemistry X · 年份：2023 · DOI：10.1016/j.fochx.2023.101046 · 被引用次数：30 · 研究领域：Antioxidant Activity and Oxidative Stress、Horticultural and Viticultural Research、Plant Physiology and Cultivation Studies

Triploid loquats are divided into yellow- and white-fleshed cultivars. To better understand taste variations in triploid loquat fruits, we used a UPLC-ESI-QTRAP-MS/MS-based widely targeted metabolomic analysis to examine the metabolic composition of two different color fleshed triploid loquats with a sample size of 54 and external validation method within a confidence level of P＜0.05. We identified key flavor-related differentially accumulated metabolites using the variable importance in projection (VIP) value (VIP ≥ 1.0) and fold change ≥ 2 or ≤ 0.5. Furthermore, the results of the HPLC analysis showed that white-fleshed loquats had a low malic acid content. We also performed the UPLC-MS/MS system to investigate the carotenoids contents and lipidome in four triploid cultivars. In the fruits of white-fleshed varieties, the carotenoids contents were significantly downregulated, but the contents of most glycerolphospholipids were increased. Our results reveal the metabolomic changes between the yellow- and white-fleshed cultivars.