文献类型： 外文期刊
作者： Wang, Ting 1 ; Zheng, Shuqi 1 ; Ke, Fuzhi 3 ; Zhang, Shiyi 1 ; Xiao, Jinping 4 ; Sun, Xuepeng 1 ; Zhang, Shuning 1 ; Zhang, Lanlan 1 ; Gong, Jinli 1 ;
作者机构： 1.Zhejiang A&F Univ, Collaborat Innovat Ctr Efficient & Green Prod Agr, Coll Hort Sci, Hangzhou 311300, Zhejiang, Peoples R China
2.Zhejiang A&F Univ, Key Lab Qual & Safety Control Subtrop Fruit & Vege, Minist Agr & Rural Affairs, Hangzhou 311300, Zhejiang, Peoples R China
3.Zhejiang Acad Agr Sci, Citrus Res Inst, Taizhou 318026, Peoples R China
4.Zhejiang Acad Agr Sci, Inst Hort, Hangzhou 310021, Peoples R China
关键词： citrus; Puffing; Cytology; Metabolome; Physiology
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 459 卷
页码：
收录情况： SCI
摘要： Puffiness, a physiological disorder commonly observed during the ripening and post-harvest processes of fruits in Citrus reticulata , significantly affects the quality and shelf-life of citrus fruits. The complex array of factors contributing to puffiness has obscured the current understanding of its mechanistic basis. This study examined the puffing index (PI) of 12 citrus varieties at full ripeness, focusing on the albedo layer as a crucial tissue, and investigated the correlation between cellular structural characteristics, key primary metabolites and PI. The findings revealed that the cell gap difference and the number of lipid droplets were closely linked to PI. Chlorogenic acid, Ferulic acid, D-Galacturonic acid, D-Glucuronic acid, (9Z,11E)-Octadecadienoic acid, and 9 (10)-EpOME were identified as pivotal primary metabolites for rind puffing. Determination of lignin, protopectin, cellulose and lipoxygenase content further validated the relationship between cell wall, lipid metabolism and rind puffing. This study furnishes novel insights into the mechanisms underlying puffing disorder.
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