Changes in physicochemical properties and metabolomics of coconut water from three cultivars across different maturation stages in China
文献类型： 外文期刊
作者： Shi, Shaoran 1 ; Xu, Lei 2 ; Zhao, Yang 1 ; Zheng, Qingsong 1 ; Zhang, Xin 3 ; Deng, Fuming 4 ; Liao, Xiaojun 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
2.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China
3.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
4.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China
关键词： Coconut water; Metabolomics; Maturation stage; Physicochemical property
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 69 卷
页码：
收录情况： SCI
摘要： This study presents the first comprehensive analysis of coconut water from three main cultivars (coconut water of Hainan Gaoye (GY), Wenye No.2 (WY2), and Wenye No.3(WY3)), across maturation stages spanning 5 to 10 month-ages in China. As the coconuts matured, pH, protein, amino acids, phenolics, and minerals (e.g., K, Ca) increased, while total acidity and malic acid declined. Sweetness parameters and vitamins peaked at 7-8 month-ages, reflecting an optimal flavor window. A wide range of eighty metabolites were annotated in untargeted metabolomics analysis, including amino acids, vitamins, flavonoids, lipids, and alkaloids. Twenty-one of them were reported for the first time in coconut water. GY formed a unique cluster, with WY2 as well as WY3 showing greater similarity. Functional pathway enrichment suggested that cultivars differ in carbohydrate and amino acid metabolism, while developmental changes were linked to pathways influencing energy metabolism, amino acid biosynthesis, and secondary metabolite production. These findings identify key harvest windows for coconut water, and provide guidance for its high-value utilization.
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