Elucidating the underlying formation mechanism of spongy tissue in 'Keitt' mango via metabolomics and proteomics analysis

文献类型： 外文期刊

第一作者： Ma, Xiaowei

作者： Ma, Xiaowei;Zhang, Yuehua;Xu, Wentian;Yang, Yabing;Xie, Kunliang;Wu, Hongxia;Wang, Songbiao;Liu, Bin;Yao, Jianan;Yu, Dong

作者机构：

关键词： Mango fruit; Spongy tissue; Metabolism pathways; Lignin; Polyamine

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.4； 五年影响因子：6.9 ）

ISSN： 0925-5214

年卷期： 2024 年 216 卷

页码：

收录情况： SCI

摘要： Spongy tissue in mango directly affects flesh quality and nutritional value, leading to enormous economic losses. In the current study, a comprehensive comparison of metabolomics and proteomics was performed in healthy (without dark spot) and spongy tissue flesh (above 5 % of spongy tissue symptom of flesh area) of 'Keitt ' mango at the commercial harvest stage to explore the potential formation mechanism of spongy tissue. The total 809 metabolites and 129 proteins were identified in mango flesh. Among them, 353 significantly up-accumulated and 28 significantly down-accumulated metabolites, 21 significantly up-accumulated and 12 significantly downaccumulated proteins, mainly participated in ABC transporters, biosynthesis of amino acids, and flavonoid biosynthesis based on KEGG enrichment analysis. Moreover, lignin biosynthesis, polyamine metabolism, and tyrosine biosynthesis were greatly involved in spongy tissue formation. In spongy tissue of mango, syringyl lignin was a main component in lignin due to its significant accumulation. Our results demonstrated that putrescine, cadaverine, spermidine, and spermine as well as GABA, increased in spongy tissue, so as to enhance absorption, assimilation and uptake of nitrogen. Combined with proteomics analysis, polyphenol oxidase may be responsible for the source of brown compounds in mango spongy tissue rather than peroxidase, and tyrosine accumulation was also main component brown compounds. Collectively, the wet and low oxygen condition were the dominating factor for the spongy tissue of 'Keitt ' mango during fruit ripening, subsequently, PPO oxidant reaction with phenols, the peroxidation linoleic and other 17 free fatty acids, enhanced nitrogen absorption and assimilation, and pectin degradation were the crucial metabolism pathways impelling spongy tissue formation of mango fruit. Therefore, our findings provide mechanistic insights into spongy tissue formation of mango fruit, and benefit for the development of mango industry.

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