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Changes in pericarp metabolite profiling of four litchi cultivars during browning

文献类型： 外文期刊

作者： Chen, Xi 1 ; Wu, Qixian 1 ; Chen, Zhongsuzhi 1 ; Li, Taotao 1 ; Zhang, Zhengke 1 ; Gao, Huijun 2 ; Yun, Ze 1 ; Jiang, Yue 1 ;

作者机构： 1.Chinese Acad Sci, South China Bot Garden, Guangdong Prov Key Lab Appl Bot, 723 Xingke Rd, Guangzhou 510650, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Inst Fruit Tree Res, 80 Dafeng Two St, Guangzhou 510640, Guangdong, Peoples R China

3.Hainan Univ, Coll Food Sci & Technol, 58 Haidiandao Renmin St, Haikou 570228, Hainan, Peoples R China

4.Univ Chinese Acad Sci, 19 A Yuquan Rd, Beijing 100049, Peoples R China

关键词： Free amino acids; Hydrolytic amino acids; Litchi fruit; Pericarp browning; Primary metabolites; Volatile compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2019 年 120 卷

页码：

收录情况： SCI

摘要： The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of litchi fruit. In this study, the browning index of four litchi cultivars were compared, and the shelf-life, from longer to shorter, was Teizixiao (FXZ)', 'Jingganghongnuo (JGHN)', (HZ)' and 'Nuomici (NMC)', respectively. Then, comparative metabolomics were performed in the pericarp of four litchi cultivars during browning. Finding results showed that a total of 119 kinds of metabolites were detected in litchi pericarp, including 30 kinds of primary metabolites, 44 kinds of volatile compounds, 29 kinds of free amino acids and 16 kinds of hydrolytic amino acids. After ANOVA and OPLS-DA, 52 kinds of metabolites were important with predictive VIP > 1 and p < 0.05. In FZX pericarp, the contents of many amino acids increased significantly, which might be related to the yellow-green pericarp and play an important role in delaying browning. In the pericarp of JGHN, NMC and HZ, a great number of soluble sugars and some free amino acids were induced during browning, which was negatively correlated with the browning speed of three red pericarp cultivars. The browning induced a large number of sesquiterpenes in the pericarp of FZX, NMC and HZ, which was positively correlated with the browning index. In addition, the correlation analysis showed that the amino acids were negatively correlated with the volatile compounds, suggesting that pericarp browning could induce the conversion of metabolic products from amino acids to terpenes.

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