Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit

文献类型： 外文期刊

第一作者： Zhang, Lu

作者： Zhang, Lu;Zhang, Fen;He, Xuanyi;Dong, Yuehua;Sun, Kai;Liu, Shunli;Wang, Xiaozhong;Yang, Huaiyu;Zhang, Wei;Lakshmanan, Prakash;Chen, Xinping;Deng, Yan;Zhang, Lu;Zhang, Fen;He, Xuanyi;Dong, Yuehua;Sun, Kai;Liu, Shunli;Wang, Xiaozhong;Chen, Xinping;Deng, Yan;Yang, Huaiyu;Zhang, Wei;Lakshmanan, Prakash;Lakshmanan, Prakash;Lakshmanan, Prakash

作者机构：

关键词： pepper; fruit color; nitrogen; carotenoids; flavonoids; metabolome

期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：5.6； 五年影响因子：6.8 ）

ISSN： 1664-462X

年卷期： 2024 年 15 卷

页码：

收录情况： SCI

摘要： Pigments derived from red pepper fruits are widely used in food and cosmetics as natural colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its regulation of color-related metabolites in pepper fruit has not been fully elucidated. This study analyzed the effects of N supply (0, 250, and 400 kg N ha-1) on the growth, fruit skin color, and targeted and non-target secondary metabolites of field-grown pepper fruits at the mature red stage. Overall, 16 carotenoids were detected, of which capsanthin, zeaxanthin, and capsorubin were the dominant ones. N application at 250 kg ha-1 dramatically increased contents of red pigment capsanthin, yellow-orange zeaxanthin and beta-carotene, with optimum fruit yield. A total of 290 secondary metabolites were detected and identified. The relative content of most flavonoids and phenolic acids was decreased with increasing N supply. Correlation analysis showed that color parameters were highly correlated with N application rates, carotenoids, flavonoids, phenolic acids, lignans, and coumarins. Collectively, N promoted carotenoid biosynthesis but downregulated phenylpropanoid and flavonoid biosynthesis, which together determined the spectrum of red color expression in pepper fruit. Our results provide a better understanding of the impact of N nutrition on pepper fruit color formation and related physiology, and identification of target metabolites for enhancement of nutritional quality and consumer appeal.

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