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Comparative Analysis of Metabolic Variation in Eggplant Fruit of Different Varieties Reveals Metabolites Important for Quality Traits

文献类型： 外文期刊

作者： Zhou, Xiaohui 1 ; Obel, Hesbon Ochieng 1 ; Liu, Songyu 1 ; Yang, Yan 1 ; Liu, Jun 1 ; Zhuang, Yong 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Vegetable Crops, Nanjing 210014, Peoples R China

2.Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China

关键词： eggplant; fruit quality; primary metabolites; phenolic acids

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 24 期

页码：

收录情况： SCI

摘要： Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant.

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