Ripening-stage variations in small metabolites across six banana cultivars: A metabolomic perspective
文献类型： 外文期刊
作者： Gao, Huijun 1 ; Liu, Ping 2 ; He, Weidi 1 ; Bi, Fangcheng 1 ; Hu, Chunhua 1 ; Deng, Guiming 1 ; Dou, Tongxin 1 ; Yang, Qiaosong 1 ; Li, Chunyu 1 ; Yi, Ganjun 1 ; Sheng, Ou 1 ; Dong, Tao 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab Trop & Subtrop Fruit Tree Res, Minist Agr,Key Lab South Subtrop Fruit Biol & Gen, 80 Dafeng Two St, Guangzhou 510640, Guangdong, Peoples R China
2.Guangxi Acad Specialty Crops, Guilin, Guangxi, Peoples R China
关键词： 1 H NMR; Amino acids; Banana ripening; Metabolomics; Organic acids; Six banana cultivars; Soluble sugars; Starch degradation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 478 卷
页码：
收录情况： SCI
摘要： Currently, understanding of how banana cultivars differ in metabolism during ripening is limited. This study compared the pulp metabolites of six banana cultivars using NMR. Bananas with B genome were found to have higher amounts of total starch, amylose, amylopectin, and resistant starch compared to those without B genome. NMR identified 21 key metabolites distinguish these cultivars. These metabolites included four soluble sugars, three organic acids, eleven amino acids, one alcohol, one choline, and one other compound. Notably, the levels of four soluble sugars varied significantly among the cultivars. 'Gongjiao' and 'Guangfen No. 1' had a slightly sour taste due to higher levels of malate and citrate. The accumulation of eleven key amino acids differed among varieties and changed unpredictably during ripening. Other important metabolites also played a role in distinguishing six banana varieties. This research provided new insights into how metabolites were used to differentiate between banana cultivars.
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