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Comparative metabolomics reveal the biochemical basis of mulberry fruit decay during low temperature storage

文献类型： 外文期刊

作者： Zhang, Feng 1 ; Zhai, Ting 1 ; Zhu, Zhixian 1 ; Dong, Zhaoxia 1 ; Zhang, Cheng 1 ; Yu, Cui 1 ;

作者机构： 1.Hubei Acad Agr Sci, Ind Crops Inst, Wuhan 430064, Peoples R China

关键词： Mulberry fruits; Cold storage; Fruit decay of postharvest; Metabolomics

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： Mulberry fruit decay of postharvest frequently occurs, which causes severe waste and quality deterioration. However, the biochemical basis of mulberry fruit decay is not fully understood. The phenotypic and physiological analysis suggest mulberry fruits of the mulberry cultivar, CS1 exhibit better storage resistance compared to those of the mulberry cultivar, D10 during 4 degrees C storage. Meanwhile, carbohydrates, flavonoids, and lipids are markedly up-regulated in mulberry fruits after 4 degrees C storage. Amino acids and lipids are specially accumulated in mulberry fruits of the mulberry cultivar, CS1 before or after 4 degrees C storage. Graphene non-woven fabric reduces mulberry fruit decay while promoting lipid accumulation during 4 degrees C storage. Furthermore, exogenous fatty acid effectively inhibits mulberry fruit decay during 4 degrees C storage and the lipid-soluble extract from mulberry fruits has strong antibacterial activity. These findings reveal that lipids are involved in mulberry fruit decay, and provide novel insights into the biochemical underpinnings of mulberry fruit decay of postharvest.

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