Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics

文献类型： 外文期刊

第一作者： Zhang, Shuang

作者： Zhang, Shuang;Liu, Lingling;Ban, Zhaojun;Wu, Zhengbao;Wang, Luyin;Zhu, Yi;Li, Xihong;Chen, Cunkun

作者机构：

关键词： Jujube; Mechanical injury; Targeted metabolomics; Acids; Phenolics

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 164 卷

页码：

收录情况： SCI

摘要： Jujube fruit (Ziziphus jujuba Mill.) is extremely susceptible to mechanical injury by extrusion and collision during storage, transportation and processing. In this study, we examined the morphology and endogenous metabolism of jujubes at three developmental stages after applying partial compression (PC) to mimic mechanical injury. Generally, PC did not affect the total soluble solids content, but increased the acidity and decreased the amount of phenolics in the jujube fruit. Targeted metabolomics analysis further confirmed that acid and phenolics content were differentially altered in response to PC. To our knowledge, this is the first study to characterize metabolic variations in ready-to-eat fruit that occur in response to physical damage. The results will provide insight into the understanding the consequences of mechanical injury on fruit nutrition and health benefits.

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